Lunchbreak: Chef David Burke’s bacon recipes
Burke’s Bacon Bar at The James Hotel
610 N. Rush Street
River North Bacon Dog
1 ea soft hot dog bun
1 ea Big Forks brand bacon hot dog
1 Tbs onion, diced
2 ea Sport peppers
1 Tbs tomato, diced
1 Tbs Chicago style relish
½ tsp celery salt
2 tsp Dijon mustard
1 Tbs BBQ bacon jam
Sear or grill hot dog, cook completely through. Place hot dog in bun, top with all toppings.
1/2 lb Bacon, medium dice
3 cups BBQ sauce
1 ea Jalepeno, charred, chopped
Render bacon until crisp, drain fat well. Add jalepeno and bbq sauce, simmer for 10 minutes. Adjust seasoning.
1/2 lb. ground beef, lean (90/10)
3 oz bacon, par cooked half way, finely ground
4 ea Kings Hawaiian savory buns
4 pcs peppered bacon strips, cooked crispy
4 pcs Jalepeno jack cheese
4 Tbs bacon mayo
Combine beef and rendered ground bacon, patty into 2 oz patties. Sear burger patties in a sauté pan until deep golden brown. Flip over and continue to sear, top with cheese and melt. Place the cooked patty onto the bottom bun. Spread the top bun with bacon mayo. Top burger with peppered bacon. Top with top bun.
3 oz bacon, cooked crispy, well drained and chopped
1 oz bacon fat
1 cup mayonnaise
Combine all ingredients together.