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ELVIS BURGER

ELVIS BURGER

Toasted bread, peanut butter and banana – that was Elvi’s comfort food and one of his most go-to snacks. While this burger doesn’t incorporate any bananas, (wait a minute, you could add some fried plantains for crunch – that’s an idea!) a component is peanut butter.  It may sound weird but it’s a good weird.

PB&B – Peanut and butter and bacon isn’t necessarily a new concept revolutionizing the burger arena, because I’m sure someone, somewhere already lathered peanut butter in a burger.   However, Vegas chef Michael Mina didn’t necessarily invent it, but he definitely put it on the map.  A stroke of true genius pairs bacon and peanut butter in a burger and it’s one of the most popular items in his Pub 1942, at the MGM Grand.  In this case Elvis hasn’t left the building – I’m sure he’s lurking around somewhere wishing he was there eating this peanuty – bacony creation.

1 LB of chuck – ground by your butcher

2 slices of sharp cheddar cheese

Potato chips

4 potato buns – toasted

Bacon Jam – (below)

Medium kosher dill pickles

Pepperoncini

Creamy peanut butter for spreading

 

SPICY BACON JAM

1 PKG of Applewood bacon – chopped very finely

3 shallots – minced very fine

2 garlic cloves – minced very fine

1 TSP Calabrian chili – or 1 TSP of Aleppo pepper

¼ cup of sherry vinegar

2 TBSP sugar

In a medium sauce pan add 1 TBSP of olive oil and start sweating the shallots with the bacon. Add the garlic and continue cooking on low heat for 5-6 minutes.  Add the sherry vinegar, chili, and sugar and cook down until it has thickened and reduced. About 30 minutes total.  It will continue to thicken as it cools down.

Make the patties, salt and pepper them and create an indentation with your thumb in the middle. Heat up a cast-iron skillet with some safflower oil and sear the patties on one side for about 3 minutes to create a crust.  Flip over and cook an additional 3 minutes.  Place the slice of cheddar on top and add about 1 TBS of water to the pan covering immediately to melt the cheese for about 30 seconds.  Remove patties from the skillet and allow the them to rest for about 3-5 minutes before assembling the burger.

Place some peanut butter on the bottom bun, add the patty, smear some bacon jam on top, top with potato chips for crunch and a bit more peanut butter on the top bun.  Secure with a long wooden toothpick with a pickle and pepperoncini.

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