Bacon Attack! Burger with Baconnaise

By RoketJSquerl

The jarred mayonnaise added to the food processor at the start makes it easier to create a more stable emulsion. If you are an experienced mayonnaise-maker who has no problems with mayonnaise breaking on you, you may omit the jarred mayonnaise. The mayonnaise can also be made in a bowl with a whisk. This mayonnaise can be made with vegetable oil in place of the rendered animal fat - though flavor will suffer.

Ingredients

• 1/2 Pound Bacon
• 1/2 Pound Pork Butt
• 3/4 Cup Rendered Bacon Fat, melted
• 3/4 Cup Canola Oil
• 2 Egg Yolks
• 1 Tablespoon Dijon Mustard
• 2 Tablespoons Mayonnaise (optional)
• 1 Tablespoon Water, plus more to correct consistency
• Lemon Juice to Taste
• Salt and Pepper to Taste
• 4 Strips Crisp Bacon, crumbled
• 2 Scallions, white and green parts, finely sliced (optional)

Preparation

Step 1

FOR THE BACON ATTACK! BURGER

Grind the bacon and pork butt together and form into 5 ounce patties.

FOR THE BACONNAISE:

1. Combine bacon fat and canola oil in 2-cup liquid measuring cup. Whisk to combine.

2. Add egg yolks, Dijon mustard, mayonnaise, and water to bowl of food processor. Run processor for 5 seconds to combine. Scrape down sides of processor bowl with rubber spatula. With processor running, slowly drizzle fat into bowl in a thin, steady stream, stopping and scraping down sides as necessary. Add lemon juice, salt, and pepper to taste, and adjust consistency with water until thick, smooth, and creamy, but not mouth-coatingly waxy. Stir in cumbled bacon bits and sliced scallions, if using. Store in refrigerator in air-tight container for up to two weeks.