Menu
INGREDIENTS
1 cup tomato sauce
2 tbsp light brown sugar
3 tbsp Mustapha’s Harissa
2 tbsp cider or wine vinegar
1 tbsp Worcestershire sauce
BURGERS:
12 slices bacon, 4 slices finely chopped
A drizzle of Mustapha’s Extra Virgin Olive Oil
1 small onion, chopped
2 jalapeno peppers, chopped
4 cloves garlic, chopped
1 ½ lb ground beef
½ tbsp cumin
½ tbsp ground coriander
1 tbsp smoked sweet paprika
1 tsp oregano
4 slices smoked or sharp cheddar
4 slices pepper jack cheese
4 crusty burger rolls, split and toasted
Lettuce & red onions
DIRECTIONS
| 1. | Place ketchup ingredients in small pot and simmer 20 minutes over low heat to thicken. |
| 2. | Bake 8 slices of bacon on slotted pan to crisp in hot oven at 375. |
| 3. | Heat a drizzle of Mustapha’s Extra Virgin Olive Oil in skillet, add bacon and crisp then remove to paper towel-lined plate to drain, leave 2 tablespoons bacon drippings in pan. |
| 4. | Cook onions, jalapenos and garlic in pan to soften, 7-8 minutes. Cool. |
| 5. | Place meat in bowl, add bacon, cooled onions and jalapenos, cumin, coriander, paprika, oregano, salt and pepper. |
| 6. | Form 4 patties and cook in skillet over medium-high heat 8-12 minutes turning once for medium to well-done. Melt cheeses over top last minute or 2 (1 slice of each). |
| 7. | Place burgers on buns, top with bacon, lettuce, onions, and Harissa ketchup |