- 1 Challah Burger Bun, buttered
- 7 oz. Burger Patty
- 1 slice Cheddar Cheese, thick
- 2 oz. Vig Sauce, recipe follows
- 5 ea. Pickled Jalapeño Slices
- 2 oz. Balsamic Onions, recipe follows
- 2 ea. Cooked House Bacon, thick slices
- Leaf Lettuce
Toast bun on flat top until golden brown; set aside. Grill burger to desired temperature and melt cheddar on burger.
Top bottom of bun with Vig sauce and 4 slices of pickled jalapeños. Top with burger patty, balsamic onions, grilled bacon, leaf lettuce and top of bun and a pick with a pickled jalapeño slice. Makes 1 serving.
To make Vig sauce: Combine 2 cups mayonnaise with ½ cup ketchup, ¼ cup chopped pickles, ⅛ cup Sriracha sauce, 1 tablespoon Worcestershire sauce, ¾ teaspoon kosher salt and ¾ teaspoon black pepper.
To make balsamic onions: Sweat 6 julienned red onions in 1 tablespoon olive oil over medium-low heat until they start to caramelize. Add ¼ cup brown sugar to help the process and then add 1 cup balsamic vinegar and reduce until jammy.
Chef Jeremy Pacheco, The Vig, Phoenix, from Food Fanatics® Magazine