30 ounces ground sirloin
1 pound applewood smoked bacon
1 pound crumbled blue cheese
6 potato buns, cut in half
Sea salt and freshly ground black pepper
For Horseradish Mayonnaise:
2 cups mayonnaise
4 ounces prepared horseradish
1 tablespoon cayenne
1 1/2 teaspoons freshly ground black pepper
For Red Onion Marmalade:
1 cup sugar
2 red onions
1 cup red wine vinegar
FOR HORSERADISH MAYONNAISE: add the basic mayonnaise, horseradish, cayenne, pepper, and salt to taste to a food processor or blender. Puree until smooth. The mayonnaise can be refrigerated in an airtight container for up to 1 week.
FOR RED ONION MARMALADE: Slice both red onions 1⁄2 inch thick. Add the vinegar and sugar to a pot over medium heat. Bring to a simmer. Once the sugar is completely dissolved, add the onions.
Cook, stirring constantly to prevent burning, until the onions are translucent and the liquid is reduced by half, about 5 minutes. Set aside to cool.
FOR PATTIES: Roll six 5-ounce sirloin balls and form each ball into a patty. Arrange on a tray, cover, and refrigerate.
Toast the buns and set aside.
Heat a large skillet over medium-high heat and just add enough oil to cover the entire bottom. Line a plate with paper towels. When the oil begins to smoke, add the bacon and cook until crisp. Remove with a slotted spoon.
Drain on the paper towels. Drain the fat from the pan but do not wipe clean.
Reduce the heat to medium and place the patties into the skillet. Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the other side for 1 minute more.
Distribute the crumbled blue cheese equally among the patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a lid for the last 30 seconds to melt the cheese.
To assemble the burgers, place 1 patty on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover with the bun top. Repeat with the remaining ingredients.
Don’t forget to wrap the sandwiches in wax paper. Let rest for 2 to 3 minutes and serve.