Cook The Book: Farmhouse Bacon Cheeseburgers

• 30 ounces ground sirloin
• 6 potato buns, cut in half
• Canola oil
• 1 pound applewood-smoked bacon
• Sea salt and freshly ground black pepper
• 6 slices American cheese
• 6 leaves iceberg lettuce
• 6 ruby red tomato slices
• 6 red onion slices
• 12 pickle slices
• About 1 cup Good Stuff Sauce (recipe follows)
• 2 cups Homemade Basic Mayonnaise (recipe follows)
• 2 tablespoons ketchup
• 2 tablespoons molasses
• 2 tablespoons rice vinegar
• 1 teaspoon salt
• 2 large eggs
• 4 teaspoons Dijon mustard
• 2 teaspoons white wine vinegar
• 1 teaspoon sea salt
• 2 cups grapeseed oil

1. To make the patties, roll six 5-ounce sirloin balls, and form each ball into a patty. Arrange on a tray, cover, and refrigerate. Line a plate with paper towels.
2. Heat a large skillet over medium-high heat, and add just enough oil to cover the entire bottom. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon. Drain on the paper towels. Drain off the fat from the skillet but do not wipe clean.
3. Reduce the heat to medium and place the patties into the same skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute. Place 3 strips of bacon and 1 slice of the cheese on each patty and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
4. Toast the buns. Set aside.
5. Add the mayonnaise, ketchup, molasses, vinegar, and salt to a food processor or blender. Puree until smooth. The sauce can be refrigerated in an airtight container for up to 1 week.
6. Add the eggs, mustard, vinegar, and salt to a food processor or blender. Process for 30 seconds in the food processor, or for 10 seconds in the blender. With the motor running, drizzle in the oil slowly at first, then add in a thin, steady stream until all the oil is added and the mixture is smooth. Stop the motor and taste. If the sauce is too thick, thin it with a little hot water. If too thin, process a little longer. The mayonnaise can be refrigerated in an airtight container for up to 1 week.

ground sirloin, buns, canola oil, bacon, salt, american cheese, ruby red tomato, red onion, pickle, stuff sauce, mayonnaise, ketchup, molasses, rice vinegar, salt, eggs, mustard, white wine vinegar, salt, grapeseed oil

Taken from www.seriouseats.com/recipes/2010/06/farmhouse-bacon-cheeseburgers-spikes-good-stuff-recipe.html (may not work)