BLT Burgers with Bacon Mayonnaise

Ingredients

• 2 tablespoons canola oil 
• 1 pinch cayenne pepper 
• 4 slices cheddar cheese 
• 1 tablespoon chives fresh chopped
• 1.5 pounds ground beef chuck 
• 1 pinch ground cinnamon 
• 4 servings kosher salt and pepper black freshly ground
• 3 tablespoons brown sugar light packed
• 0.3 cup mayonnaise 
• 4 servings romaine lettuce and tomato sliced for topping
• 2 tablespoons cup heavy whipping cream sour
• 8 slices texas toast croutons toasted
• 3 slices bacon thick-cut
• 4 slices bacon thick-cut

Equipment

• bowl
• frying pan
• baking sheet
• paper towels
• oven
• whisk
• wire rack
• grill pan

Directions

1. Make the candied bacon: Preheat the oven to 350 degrees F.
2. Mix the brown sugar, cayenne and cinnamon in a small bowl. Arrange the bacon on a wire rack set over a rimmed baking sheet.
3. Sprinkle with half of the sugar-spice mixture.
4. Bake 10 minutes, then flip and sprinkle with the remaining sugar-spice mixture and bake 10 more minutes.
5. Remove the bacon from the oven and let cool.
6. Make the bacon mayonnaise: Cook the bacon in a skillet over medium heat, turning occasionally, until crisp, 9 to 11 minutes.
7. Drain on paper towels, then finely dice.
8. Whisk the mayonnaise and sour cream in a small bowl. Stir in the diced bacon and chives and season with salt and black pepper. Cover and refrigerate until ready to use, or up to 1 day.
9. Make the burgers: Form the ground beef into 4 equal-size patties, about 3 1/2 inches in diameter.
10. Sprinkle both sides of each patty liberally with salt and black pepper.
11. Heat a grill pan or cast-iron skillet over high heat, then add the canola oil.
12. Add the patties and cook about 3 minutes, then flip and top each with 1 slice cheddar. Cover and continue cooking 3 more minutes for medium rare.
13. Build the burgers: Smear the bacon mayonnaise on the toast.
14. Serve the patties on the toast with lettuce, tomato and the candied bacon.
15. Photograph by Steve Giralt