Nothing beats a burger to kick off this summer’s backyard grilling season! What’s on Stew Leonard Jr’s backyard grill this weekend? The Big Stew burger, of course.
Recipe for The Big Stew Burger
2 Stew Leonard’s 80/20 Fresh Chuck Patties
Stew’s Extra Virgin Olive Oil
1-2 Vidalia onions, sliced
2 Tbsp. Apple Cider Vinegar
2 Tbsp. Brandy
Kosher salt and ground black pepper, to taste
½ cup Mayonnaise
1 Tbsp. Stew’s Freshly Chopped Garlic
1 teaspoon ground Black Pepper
Squeeze of Lemon Juice
6 slices Stew’s Premium Bacon
2 slices NY Sharp Cheddar Cheese
2 pieces Bibb lettuce
2 Tomato slices
2 Stew Leonard’s Brioche Buns, toasted on the grill
Coat the bottom of a wide pot or sauté pan with olive oil. Heat pan on medium heat until oil is shimmering. Add the onion slices and stir to coat the onions with the oil. Spread the onions out evenly over the pan and let cook, stirring occasionally. After 10 minutes, sprinkle a small amount of salt over the onions. One trick to keeping the onions from drying out as they cook is to add a little water to the pan. Stir the onions every few minutes. Deglaze the pan with the brandy and apple cider vinegar. Continue to cook until the onions are a rich, browned color and brandy and apple cider vinegar has cooked off.
To make the sauce: In a medium bowl, add the mayonnaise, garlic, black pepper, and lemon juice. Mix well then season to taste with a pinch of salt.
Cook the bacon in a nonstick pan until crisp and let drain on paper towels.
Preheat grill to 450° – 500°F. Season the burgers with salt and pepper. Add to the prepared grill. Cook 4-5 minutes per side depending on desired doneness. Add cheese slices to each burger 1 minute after flipping.
Brush the bottom buns with the aioli. Layer on the lettuce and tomato slices. Place a burger on each bun and top with the caramelized onions, bacon, and top bun.