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1
For the ketchup: Saute the shallots and garlic in the olive oil in a large skillet over low heat until translucent, 4 to 6 minutes.
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2
Add the honey and cook for 2 to 3 minutes more.
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3
Add the tomatoes, corn syrup, vinegar, sugar and chipotle puree and simmer for 30 minutes.
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4
Puree the mixture in a blender or food processor, adding vegetable stock if the ketchup is too thick.
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5
Season with salt and pepper.
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6
For the mustard aioli: Combine the lemon juice and egg yolk in a food processor.
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7
Whisk together the canola and olive oil, and then slowly stream in until the mixture is thick and emulsified.
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8
Alternatively, this can be done in a mixing bowl with a whisk.
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9
Add the mustard, mustard powder and salt and combine.
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10
Season with more salt if needed.
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11
For the burger: Preheat the oven to 375 degrees F. Heat the grill to high heat.
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12
Brush both sides of the bacon with some of the smoked chili ketchup.
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13
Place on a baking sheet and bake for 15 to 20 minutes, turning halfway through.
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14
Gently fold the butter into the ground meat along with the paprika and cumin.
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15
Form the beef mixture into 6 patties, and sprinkle both sides liberally with salt and black pepper.
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16
Brush the brioche buns on each side with olive oil and grill the insides until golden brown, 1 to 2 minutes.
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17
Grill the burgers until medium rare, 3 to 4 minutes per side.
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18
Once you flip the burger, add a thick slice of the cheese to each and keep the cover closed to let melt.
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19
Spread the mustard aioli on one side of the buns and the smoked chili ketchup on the other.
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20
Place the burgers on the bun cheese-side up and top each with 2 strips of bacon.
