Bruce Aidells – Bacon Burger Sliders with Bacon Mayonnaise

Cooking concept with vegetables and copy space in the middle on wooden background

Bacon Burger Sliders with Bacon Mayonnaise
4 Servings

I like my burgers medium rare made with the freshest meat I can get so I grind my own
(see Box for instructions on grinding your own hamburger using a food processor). My
preferred cut is short rib meat. Buy boneless short ribs if your store carries them and if
not just buy regular short ribs and cut the bones away from the meat. Buy 2 pounds
boneless short ribs or 2 1/2 pounds with the bone. Make sure you save 2 tablespoons of
melted bacon fat from frying the bacon to make the Bacon Mayonnaise.

2 pounds boneless short ribs or 2 1/2 pounds bone-in short ribs or 1 3/4 pounds ground
beef (80% lean)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Worcestershire sauce
5 strips thick cut bacon

Bacon Mayonnaise
1/3 cup mayonnaise
2 tablespoons melted bacon fat
1/2 teaspoon Worcestershire sauce
2 teaspoons sweet pickle relish (optional)
1 strip cooked thick cut bacon, finely chopped

8 soft rolls such as Parker House rolls or mini buns
8 slices vine-ripened heirloom tomatoes
8 small leaves lettuce

1. If grinding your own hamburger, trim external fat from the short ribs and grind as
instructed in the box below. If using store bought ground beef, I don’t recommend
cooking the burgers less than well-done (160ºF internal temperature).
2. In a bowl, use a fork to lightly toss the beef with salt, pepper and Worcestershire
sauce until ingredients are well mixed but don’t overwork the mixture. Form into 8
equal patties about 3/4-inch to 1-inch thick and the size of the rolls or buns. Press
your thumb in the center of each to create a depression.
3. Fry bacon over medium heat until just becoming crisp. Remove bacon and drain on
paper towels. Finely chop 1 strip and set aside for the Bacon Mayonnaise. Cut
remaining strips in half and set aside. Reserve 2 tablespoons of bacon fat for the
Bacon Mayonnaise.
4. Preheat a gas or charcoal grill to medium high heat. Lightly oil the grill and place
patties over the heat. Grill for 4-5 minutes. If grill begins to flame move burgers to a
less heat intense section of the grill or reduce heat if using a gas grill. Flip burgers
and cook 4-5 minutes more. This should yield burgers that are medium doneness
with a faintly pink center. For more well-done, cook an additional minute and for
less done (medium rare), decrease cooking time to 3-4 minutes per side.
5. To make Bacon Mayonnaise, whisk together mayonnaise, melted bacon fat,
Worcestershire sauce, optional sweet pickle relish and the chopped bacon. Set aside.

6. While burgers are cooking, toast the rolls or buns. Spread a generous amount of
mayonnaise on each half of the rolls or buns and place tomato, lettuce and 1 half slice
of bacon on the bottom half of each roll or bun. When burgers are done, place a patty
on the bottom half of each roll or bun. Assemble the sandwich and serve at once.

Cook’s Notes:
For regular size burgers, buy sesame buns and make 4 patties roughly the size of the buns
and 3/4-inch thick. Proceed as you would for the sliders but fry up 9 slices of bacon so
there are 2 whole slices for each burger plus 1 for the Bacon Mayonnaise.

Grinding Your Own Burger Meat

Plan to grind the meat the same day your purchase it so it is at its maximum freshness.
Chill a clean food processor bowl and blade for 30 minutes or more in the freezer. Cut
meat into 3/4-inch cubes. Process in two batches. Using the pulse switch, pulse to
produce meat particles about 1/8 to 1/4-inch big. Combine batches and gently mix using
a fork so the meat does not get over worked. Use at once. You may also grind meat with
a hand or electric meat grinder using a 1/4-inch plate.