Buckaroo Bacon Infuser Burger

From the Jolly Roger Taproom at the Maritime Pacific Brewing Company

Yields: Six 6-oz burger patties

Burgers
1 lb bacon (½ lb Whole Foods Black Forest Bacon, ½ lb Apple Wood Smoked Bacon) precooked and diced
2 lbs fresh ground beef (80/20)
1 tbsp garlic, chopped
1 tbsp sea salt
1 tbsp ground black pepper

Fresh Cucumber Pickle Relish
1 c cucumber, diced
1 c bread and butter pickles, diced
1 c spicy dill pickle, diced
¼ c brine of each pickle
½ c sweet onion, diced
2 tbsp fresh oregano, minced

Habanero BBQ Aioli
1 c Jolly Roger Habanero BBQ sauce, or your favorite spicy BBQ sauce
3 ea egg yolks
2 tbsp lemon juice
2 tbsp garlic, chopped
1 tsp sea salt
2 ½ c olive oil

2 oz fresh arugula, whole leaf
6 oz shredded Buckaroo cheese (Whole Foods 30th Anniversary Cheese) or your favorite fresh creamery white cheese (1 oz per patty)
6 ea sliced brioche buns from Macrina Bakery, or your favorite hamburger buns
3 oz garlic-infused olive oil

Preparation

Burgers:
Precook diced bacon in sauté pan till the bacon fat is translucent. Pull from pan, drain and let cool. Combine ground beef with cooled bacon, garlic, salt, and pepper. Portion mixture into 6 equally sized balls and flatten to approximately ½-inch or desired thickness.

Relish:
Combine cucumber with bread and butter and dill pickles, sweet onion, oregano, and pickle brine into food processor; pulse till mixture is almost pureed but still in small chunks. Relish can be made in advance and can be kept for up to one week in the refrigerator.

Aioli:
Place yolks, lemon juice, garlic, and salt in food processor, and process 1 minute. Slowly drizzle olive oil into processor while mixing until mixture is a smooth and stiff consistency. Add spicy BBQ sauce and mix well.

Assembly:
Place patties on preheated grill and cook approximately 2–3 minutes per side or until desired doneness is reached. Remove from high heat and top with shredded cheese. Brush bun halves with garlic oil and toast on grill. Remove toasted buns from grill and cover bottom halves with relish. Place 4–5 arugula leaves (more if desired) on top of relish. Spread aioli onto top halves of toasted buns. Place patties onto the prepared bottom halves of the buns and top with remaining top halves. Serve immediately.