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1
*Cook's Note: Michael's favorite mix of meats for this burger is chuck, sirloin, and brisket
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2
Build a medium-hot fire in your grill or preheat a stovetop grill pan.
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3
Cook the bacon in a saute pan over medium-high heat, turning once, until crisp, about 5 minutes.
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4
Remove the bacon to paper towels to drain.
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5
Reserve the bacon fat in the pan.
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6
Form the ground beef into 4 patties, each about 3 1/2 inches in diameter.
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7
Season the patties with salt and cracked black pepper, to taste.
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8
Put the burgers on the grill or in the grill pan and cook for 3 minutes.
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9
Flip and top each burger with a slice of cheese.
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10
Grill for 3 minutes for medium- rare.
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11
Remove them to a plate.
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12
Add the English muffins to the grill or grill pan and toast for 1 minute.
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13
Cook the eggs sunny side up in the bacon fat while the burgers rest.
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14
Build the burgers by sandwiching them between the muffin halves along with pickle slices, red onion, bacon, an egg, and some spicy ketchup.
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15
Pack the onions in 2 (1-quart) jars and cover with enough water to come within 1/2-inch of the rim.
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16
Pour the water out into a measuring cup.
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17
Note the volume, pour off half the water, and replace it with vinegar.
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18
Add 2 tablespoons sugar and 2 tablespoons salt for every 3 cups of liquid.
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19
Pour the vinegar mixture into a nonreactive saucepan, add the mustard seeds, red pepper flakes, coriander seeds, black peppercorns, garlic, and bay leaves, and bring to a boil over high heat.
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20
Allow the liquid to boil for 2 minutes, and then remove it from the heat.
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21
Pour the hot liquid into the jars to cover the onions and screw on the lids.
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22
Refrigerate for up to 1 month.
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23
In a nonreactive 2-quart saucepan over medium heat add the olive oil.
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24
Add the onion, garlic, and a large pinch of salt.
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25
Saute until translucent, about 2 minutes.
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26
Add the Fresno chiles, ancho chile, and red pepper flakes.
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27
Cook for 1 to 2 minutes.
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28
Add the brown sugar, cumin, cinnamon, tomato paste, and vinegar and simmer for 10 minutes.
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29
Stir in 3 cups of water, bring to a gentle simmer, and cook over low heat for 2 hours.
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30
Remove the ketchup from the heat and let cool for 15 minutes.
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31
Discard the cinnamon stick.
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32
Puree the mixture in a blender and strain through a sieve, pushing down on the any solids.
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33
Let cool and pour into a storage container.
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34
Cover the container and refrigerate for up to 1 month.
