KETCHUP TOWER OF POWER BURGER

Preheat oven to 400 degrees.

Lay the bacon slices on a foil-lined baking sheet.  Combine the brown sugar, ketchup, and black pepper in a small bowl and whisk to combine.  Brush half of this sauce on the bacon slices and bake for 8 minutes.  Remove and brush the remaining sauce on the bacon.  Place back in the oven and cook for an additional 6-8 minutes until the bacon is crisp and the glaze is thick and glossy.  Set aside.

To make the jam, heat the olive oil in a medium saucepan over medium high heat.  Add the onions, garlic, and tomatoes to the pan.  Cook, stirring occasionally, until the tomatoes start to blister, about 4-5 minutes.  Gently crush the tomatoes with a potato masher or wooden spoon.

Add the ketchup, sugar, red pepper flakes, balsamic, apricot preserves, and salt to the pan.  Cook, stirring occasionally until most of the liquid evaporates and a jam like consistency is created, about 8-10 minutes.  Set aside.

To make the onion rings, heat the vegetable oil in a large Dutch oven or fryer to 350 degrees.  Also, line a baking sheet with paper towels and top with a wire cooking rack.  Combine the flour, corn starch, baking powder, ½ teaspoon of the salt, and the ketchup in a medium size bowl.  Gradually add the soda water, whisking until a smooth batter, similar to a thin pancake batter, forms.  Slice the onions into 1” thick rings and separate into individual rings.  Dip the rings in the batter to coat and drop into the hot oil, working in batches.  Cook for 2-3 minutes, turning with a spider or tongs, until golden brown.  Remove from the oil and place on the prepared baking sheet with wire rack to drain.  Season immediately with some of the remaining salt.

To make your burgers, combine the ground beef, onion, apricot preserves, ketchup, salt, pepper, Worcestershire, breadcrumbs, and egg in a large bowl.  Massage everything together with your hands until well combined but do not overmix.  Form 4 patties.

Combine all of the burger glaze ingredients in a small saucepan and bring to a boil, whisking until smooth.  Cook for 1 minute.

Heat a large non-stick frying pan over medium high heat.  Add the burger patties to the hot pan and cook for 3-4 minutes on the first side until browned and caramelized.  Flip and brush the cooked side with some of the burger glaze.  Cover and cook for 3-4 minutes on the second side until internal temperature is about 125 degrees.  Flip and glaze the second side, then flip again and brush any remaining glaze on top.  Place ¼ cup of the shredded cheese on top of each burger and cover the pan for 1 minute until cheese melts. Remove to a plate.

Toast the buns in the pan drippings.

To assemble the burgers, take the bottom of one bun and drizzle with ½ tablespoon of ketchup, top with a burger, a heaping tablespoon of the jam, 2 slices of bacon, several onion rings, and about ¼ cup of the arugula leaves.  Place the top of the bun on top and DEVOUR!!

Ketchup-apricot glazed patty with tomato apricot jam, ketchup-brown sugar glazed bacon, and onion rings in ketchup infused batter!!