Vig Burger


  • 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