Homemade grilled burger

Ingredients:

Burgers

• 12 slices of bacon
• 110 g soft butter, melted
• 1.4 kg ground beef
• 3 tablespoons paprika
• 1 tbsp cumin
• 6 brioche buns
• Olive oil, for greasing
• 6 thick slices of cheese

Ketchup

• 1 cup chopped shallots
• 2 cloves garlic, chopped
• 2 tbsp. l. olive oil
• 2 teaspoons of honey
• 1 cup canned diced tomatoes
• 0.5 cup corn syrup
• 0.5 cups sherry vinegar
• 2 tbsp. l. brown sugar
• 2 tsp chipotle pepper puree
• Vegetable broth, if needed

Aioli with mustard

• 0.5 tsp lemon juice
• 1 egg yolk
• 0.5 tbsp. canola oil
• 0.5 cups olive oil
• 1 tbsp mustard
• 1 teaspoon mustard powder
• 0.5 tsp salt

Preparation:

1. KetchupIn a large skillet, sauté the shallots and garlic in olive oil over low heat until translucent, about 4-6 minutes. Add the honey and cook for another 2-3 minutes.
   
   Add the tomatoes, corn syrup, vinegar, sugar, and chipotle puree and simmer for 30 minutes. Puree in a blender or food processor until smooth. If the ketchup is too thick, add vegetable broth. Season with salt and pepper.
2. Aioli with mustardIn a food processor, combine the lemon juice and egg yolk. Whisk the canola and olive oils and slowly pour into the processor until the mixture thickens and emulsifies. Alternatively, you can simply whisk everything together in a bowl.
   
   Add mustard, mustard powder, and salt and stir. Add additional salt if needed.
3. Preheat oven to 375°F (190°C). Preheat grill to high. Brush both sides of the bacon with smoked chili ketchup, place on a baking sheet, and bake for 15-20 minutes, turning halfway through.
4. BurgersGently mix the butter, paprika, and cumin into the minced meat. Form the minced meat into 6 patties and generously season both sides with salt and black pepper.
5. Brush the brioche buns with olive oil on both sides and grill the insides until golden brown, 1-2 minutes. Grill the patties until medium-rare, 3-4 minutes per side. After flipping, top each patty with a thick slice of cheese and keep the lid closed until the cheese melts.
6. Spread one half of the bun with mustard aioli and the other with smoked chili ketchup. Place the patties on the buns, cheese side up, and top with 2 slices of bacon.