Epic Double Bacon Cheeseburger Recipe

Peanut Butter Brittle Bacon Cheeseburger with Red Pepper/Chili Gastrique Recipe

(4) 8oz burger patties
White Sharp Cheddar Cheese
Bacon cooked
Hamburger buns (toasted)
Peanut Butter
Peanut Brittle Powder (see below)
Pickled Red Onions (see below)
Red Pepper/Chili Gastrique (see below)

Gastrique:

1 Tbsp Olive Oil
2 Red Bell Peppers Chopped
1 Shallot
1 Cup Orange Juice
1/4 Cup Apple Cider Vinegar
2 tsp Lime Juice
2 tsp Lemon Juice
2 tsp Raw Sugar
1/2 Cup Chipolte in Adobo Sauce
1 tsp Cumin Powder
Salt & Pepper to taste

Heat olive oil in a skillet over med-high heat.
Add bell peppers and shallots. Cook for 5 minutes or until soft.
Add the rest of the ingredients and simmer until liquid is reduced by half.
Let mixture cool, then place in a food processor and process until smooth.

Pickled Red Onions:

1/2 Red Onion sliced
1/2 Cup Kosher Salt
1 Cup Lemon Juice
2 Tbsp Raw Sugar

Cover slices of Red Onion with Kosher salt and let sit for at least 30 mins.
Rinse Red Onions in water several times to remove salt.
Add Lemon juice to cover Red Onions, then add Raw Sugar.
Allow onions to soak in lemon juice until ready to add to the burger.

Peanut Brittle Powder

4 oz Peanut Brittle
2 Tbsp Peanut Butter Powder

Place peanut brittle pieces into a bowl along with the peanut butter powder.
Coat the peanut brittle with the powder until the brittle is no longer sticky.
Add peanut brittle to a food processor and chop until it is a course powder.
Note: You still want some chunks of peanut brittle, so don’t over chop it!