4 - 8 pickles chips (I used Bread & Butter, but feel free to use whatever you like)
4 brioche burger buns (or 4 gluten free buns)
4 slices of thick cut smoked bacon
4 teaspoons yellow mustard
Tabasco Chipotle sauce
4 slices of extra sharp cheddar
Burger Sauce:
¼ of an iceberg lettuce
2 heaping tablespoons mayo
1 heaping tablespoon tomato ketchup
1 teaspoon Tabasco Chipotle sauce
1 teaspoon Worcestershire sauce
optional: 1 teaspoon brandy or bourbon
Instructions
Divide ground meat into 4 and, with wet hands, roll each piece into a ball, then press into flat patties roughly 5 inches wide and about ¾ inch wider than your buns. Place on an oiled plate and chill in the fridge.
Next, finely slice the red onion, then dress in a bowl with the vinegar and a pinch of sea salt and freshly ground black pepper.
Finely chop the lettuce and mix with the rest of the burger sauce ingredients in a bowl, then season to taste.
In a large skillet over medium heat, cook bacon, turning regularly until it is crispy, about 6 to 8 minutes. Remove pan from heat, drain bacon on paper towels, and remove all but 1 or 2 tablespoons of the fat from the pan. Reserve the pan for toasting the buns.
Heat a large cast iron skillet and the large pan with reserved bacon fat over medium-high heat. Pat your burgers with oil and season them with salt and pepper. Put burgers into the cast iron pan, pressing down on them with a slotted spatula.. After 1 minute, flip the burgers and brush each cooked side with a ½ teaspoon of mustard and a dash of Tabasco. After 3 minutes, flip onto the mustard side and brush again with another ½ teaspoon of mustard and a second dash of Tabasco on the other side. Cook for 2 to 3 more minutes, by which point you can place some crispy bacon on top of each burger with a slice of cheese. Cover the pan for the last minute to fully melt the cheese.
While the burgers cook, toast 2 split buns in the bacon fat in the other pan until lightly golden, about a minute. Repeat with the remaining 2 burgers.
To build each burger, add a quarter of the burger sauce to the bun base, then top with a cheesy bacon burger, a quarter of the onions, and the pickle slices. As the burger rests, juices will soak into the bun, so serve right away to reduce sloppiness.
Recipe by Allons-Eat! at https://www.allonseat.com/jamie-olivers-insanity-burgers/