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Preheat a nonstick grill pan over medium-high heat.
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Roughly chop 6 of the bacon slices, and add to the grill pan.
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Cook, stirring occasionally, until the bacon just barely begins to turn crispy, about for 3 to 4 minutes.
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Add the cooked bacon to a food processor and process for 4 to 5 seconds.
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Set aside for later use, (in the patties).
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6
Honey Molasses-Glazed Bacon:
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In a small mixing bowl combine the honey, molasses, vinegar, and cayenne and mix until well combined.
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Brush the remaining 12 bacon slices on both sides with the honey mixture.
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Heat a large fireproof nonstick skillet on the grill.
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Add 1/2 the bacon and cook over medium-high heat until crispy, about 5 minutes, flipping once.
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Drain on paper towels.
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Repeat with remaining bacon.
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To make Grilled Lettuce:
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Soak the radicchio leaves, for about 10 minutes, in an ice bath to lessen the amount of bitterness.
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Remove the leaves from the ice bath and pat dry with paper towels.
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Brush the leaves with 1 tablespoon oil.
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Put on the grill and cook briefly on each side.
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Transfer to a cutting board and cut into 1-inch wide strips.
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In a large mixing bowl, whisk together the remaining 1 tablespoon of oil, the sherry vinegar, and Dijon mustard.
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Add the radicchio and toss to coat.
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Smoky Tomato Mayo:
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Put the tomato on the grill and cook for 6 to 8 minutes, turning occasionally, until most of the skin has blackened.
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Transfer to a small bowl and cover with plastic wrap.
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After 10 minutes, squeeze the tomato into a strainer to remove the seeds and most of the skin (you can leave a little bit of the burnt skin).
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Discard the seeds and skin.
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In the bowl of a food processor, combine the tomato, smoked paprika, garlic, and mayonnaise and puree.
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Season, to taste, with salt and pepper.
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Patties:
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Combine the beef, reserved bacon (that has been chopped in the food processor), tarragon, salt, and pepper in a large bowl.
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Mix well, handling the meat as little as possible to avoid compacting.
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Divide the mixture into 6 equal portions and form into patties to fit the size of the buns.
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Brush the grill pan with vegetable oil.
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Arrange the patties in the pan and cook, turning once, just until done, about 4 minutes on each side for medium-rare.
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During the last few minutes of cooking, top with equal amounts of cheese and put the buns, cut side down, on the outer edges of the grill to toast lightly.
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To assemble the burgers, spread a generous amount of the Smoky Tomato Mayo on the cut side of the buns.
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Top the bun bottoms with 2 slices of Honey Molasses-Glazed Bacon, a cheese-topped patty, and equal amounts of Grilled Lettuce.
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Cover with the bun tops and serve.
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38
A viewer, who may not be a professional cook, provided this recipe.
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39
The Food Network Kitchens chefs cannot make representation as to the results.
