The Triple B: Bison, Pulled Bacon, And Black Garlic BBQ
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!