Ingredients
Gochujang Mayo:
½ cup mayonnaise
2 tbsp gochujang
1 tbsp rice wine vinegar
1 tsp MSG
A splash of sesame oil
1 clove garlic, finely grated
Burger Patties:
16 oz ground beef (80/20 blend), formed into four 4 oz patties
Kosher salt and freshly ground black pepper, to taste
Bacon Onion Jam:
4 strips bacon, chopped
½ medium onion, thinly sliced
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tbsp sweet balsamic vinegar
To Finish:
4 slices sharp cheddar cheese
2 La Brea Bakery Bavarian Pretzel Buns, halved and toasted
Preparation
Make the Gochujang Mayo:
- In a small bowl, combine mayonnaise, gochujang, rice wine vinegar, MSG, sesame oil, and grated garlic. Stir until smooth. Set aside or refrigerate.
Cook the Bacon Onion Jam:
- In a skillet or on a smoker-safe pan, combine chopped bacon, sliced onion, brown sugar, Worcestershire sauce, and balsamic vinegar.
- Let everything cook together over low heat for about 2 hours, stirring occasionally, until the mixture is deeply caramelized and jam-like in consistency.
Cook the Burger Patties:
- Season all patties with salt and pepper.
- Heat a skillet or grill over medium-high heat and cook the patties for about 2 minutes per side.
- Add a slice of cheddar to each patty during the final minute of cooking and cover briefly to melt.
Toast the Buns:
- Slice and toast the pretzel buns until lightly crisp and golden.
Assemble the Burgers:
- Spread a layer of gochujang mayo on the bottom bun.
- Stack two cheesy patties per burger, then spoon a generous amount of bacon onion jam on top.
- Spread more gochujang mayo on the top bun, then close the burger.
