1 lb Central Market All Natural Black Pepper Uncured Bacon, cut into thin strips
2 large pasturized egg yolks
1/4 cup(s) cider vinegar
3 garlic cloves, minced
1 tbsp Dijon mustard
3/4 cup(s) extra virgin olive oil
1 lb natural ground pork
1 lb ground brisket
1 lb natural ground sirloin
1 tbsp kosher salt, divided use for all patties
1 tbsp cracked black pepper, divided use for all patties
In a sauté pan set over medium heat, fry bacon until crispy (about 8 - 10 minutes). Place bacon bits onto a paper towel to drain and cool. (Discard or save bacon grease for another use).
In a food processor add bacon bits, egg yolks, vinegar, garlic, and mustard. Blend to purée ingredients and slowly add olive oil until emulsified and liquid is thick like a mayonnaise.
Season to taste with salt and pepper and store in container and refrigerate until ready to use. (The aioli can be made up to a week in advance).
Preheat grill to 350 - 375ºF, or cast iron skillet over medium-high heat. In a stainless steel bowl combine all ground meat, mix well by hand to blend everything. Form burgers in even patties and set on a sheet pan lined with parchment paper. (Makes about 8 - 6 oz. patties).
Season all patties liberally on both sides with salt and pepper and allow to come to room temperature before cooking (about 20 - 25 minutes).
Place burgers on grill or in pan and cook until internal temperature reaches 155ºF (about 6 - 8 minutes per side). Allow burgers to rest 15 minutes.
Chef's Note: Serve burger on a toasted bun with bacon aioli. Pile high with your favorite burger condiments like lettuce and tomato.