The Triple B: Bison, Pulled Bacon, And Black Garlic BBQ
November 6, 2018
Wine Varietal:
Ingredients
1 pound large piece of bacon end (just ask at any local butcher for an uncut bacon end)
Sweet Heat Aioli:
11/2 tablespoons sriracha
3 tablespoons honey
2/3 Cup mayonnaise
Patty:
2 1/2 Pounds ground bison
3 cloves grated garlic
3 tablespoons grated onion
1/2 teaspoon celery powder
1 teaspoon coarse ground pepper
2 Teaspoons salt
1/3 Cup pale ale
2 tablespoons honey sriracha
3 tablespoons bacon fat
Grilled romaine:
3 romaine hearts
1 teaspoon salt
2 tablespoons olive oil
1 lemon, halved
3 scallions, sliced long and thin
Onion marmalade:
2 sweet onions, halved and sliced thinly
3 tablespoons butter
3 tablespoons brown sugar
1/3 Cup minced red onion
2 garlic cloves, minced
1 teaspoon salt
2 tablespoons stoneground mustard
3 tablespoons golden balsamic vinegar
1 tablespoon Bourbon
3 tablespoons pale ale
Black garlic BBQ:
4 black garlic cloves
3 tablespoons tomato paste
3 tablespoons rice vinegar
3 tablespoons date syrup
1/2 teaspoon teaspoon salt
1/2 teaspoon coarse ground pepper
1/8 teaspoon cayenne pepper
2 tablespoons water
2 Teaspoons bourbon
Extras:
12 oz gouda wedge, NOT smoked (the best kind is aged or a gourmet creamy type)
6 soft everything bagels, best with little or no hole, bought from a grocery deli not a bagel store (lighter and softer this way)
Instructions
Preheat grill to medium high heat.
Preheat oven to 450 degrees fahrenheit. Place bacon end in baking dish, fat side up and cover with foil . Cook for 25 minutes. Remove foil and broil on high for 5 minutes or until fat is nice and crispy. Remove from oven and let sit covered. Save the grease.
Meanwhile, whisk together the aioli. Set aside.
For the burgers, mix all ingredients together except for the bacon fat. Let sit at room temperature until ready to form.
Slice romaine hearts in half and place on a baking sheet lined with parchment paper. Sprinkle with salt and drizzle with olive oil. Squeeze lemon lightly over lettuce. Distribute sliced scallions on top. Set aside.
Melt butter in a large skillet. Add sliced onions and caramelized on medium-high heat, stirring frequently until soft, gold, and translucent, around 15 minutes. Add sugar, red onions, and garlic at 10 minutes.
Once onions are done, reduce heat and add the remaining ingredients. Cook until marmalade it thickened and gooey, about 8 minutes. Remove from heat, cover and set aside.
While the onions are caramelizing, in a medium mixing bowl, mash the black garlic with a fork until a paste forms. Add the rest of the ingredients and whisk together. Set aside.
Once the bacon is finished cooking, add the bacon fat to the burgers and form burgers into six portions. Make a slight dent in the center of each and flatten out to get a large surface area.
Quickly shred/ chop bacon end and toss in a little BBQ sauce and 1 tablespoon bacon grease. Put it in foil and keep it warm on a cooler section of the grill.
Brush grill with excess bacon grease. Grill burgers about 6 minutes per side or until desired doneness.
During the last few minutes, place 2 oz thickly sliced gouda on each burger. Brush bacon grease on buns and grill lightly on each side, along with the romaine hearts.
To assemble, Spread the bottom of each bun with BBQ sauce and the top bun with a generous amount of aioli. Layer up off BBQ with pulled bacon and a heaping spoon of onion marmalade. Cut out the center portion of each romain heart and place on the burger. Enjoy!
