The options for an I can't wait to eat you burger seem endless and delicious. This is my favorite burger (at least it is right now). Roasted garlic mayo, brown sugar bacon, gruyere cheese and arugula make this a perfect Fall burger.
A Perfect Fall Burger
1 1/2 pounds ground chuck (80 percent lean)
Kosher salt and freshly ground black pepper
4 slices Gruyere cheese
4 hamburger buns, split; buttered and toasted
Roasted garlic mayonnaise (recipe follows)
Brown sugar bacon (recipe follows)
Baby arugula, very lightly dressed with olive oil and a sprinkle of kosher salt
Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Cook the burgers on the grill. In the last minute of cooking top each burger with a slice of Gruyere cheese and close the grill to allow the cheese to melt.
Generously spread roasted garlic mayo on the bun bottoms. Place burgers on the bun bottoms and top each one with a couple of slices of the brown sugar bacon followed by a handful of baby arugula. Cover with bun tops and serve immediately.
Roasted Garlic Mayo
1 whole head of garlic
1 tablespoon olive oil
1/2 cup mayonnaise
Preheat oven to 400 degrees F.
Cut off the top of the garlic head, exposing the cloves; discard top. Place garlic head on a piece of foil. Pour olive oil on top of garlic and season with a sprinkle of kosher salt. Wrap garlic in foil and bake for 45 minutes. Let cool.
Take the garlic out of its shell and add to a food processor along with mayonnaise. Pulse until smooth (I left mine a little chunky). Transfer to a bowl and season with kosher salt.
Brown Sugar Bacon
8 slices thick-cut bacon (more if you want more than 2 piece of bacon per burger)
Preheat oven to 400 degrees F. Line a large baking sheet with foil. Place a large cooling rack on lined baking sheet. Arrange bacon in a single layer on the cooling rack. Sprinkle bacon evenly with brown sugar. Bake until bacon is crisp and glazed, 15-20 minutes.