Name: Firecracker Burgers With Strawberry-Miso Salad
Prep time: 15 min
Total time: 45 min
Yield: 4 serving(s)
Ingredients: 1/2 c. chili jam; 1/4 c. gochujang; 8 slices thick-cut bacon; 3/4 c. mayonnaise; 4 tsp. BBQ sauce; 4 tsp. gochujang; 2 tsp. pure maple syrup; 1 tsp. freshly ground black pepper; 1 1/2 ground beef; 4 oz. smoked cheddar, shredded, divided; 1 tsp. garlic powder; 1 tsp. onion powder; Kosher salt; Freshly ground black pepper; 6 tbsp. unsalted butter, divided; 1/2 c. apple cider vinegar; 1/4 c. strawberry jam; 4 tsp. white miso; 1 tsp. fresh lemon juice; 1 tsp. garlic powder; 1 tsp. onion powder; 1 c. extra-virgin olive oil; Kosher salt; 2 heads romaine, plus leaves for burgers; 1/2 red onion, thinly sliced; 1 tbsp. pomegranate seeds; Thinly sliced fresh basil leaves, for serving; 4 hamburger buns, toasted; 2 lemon wedges

Bacon

Step 1Preheat oven to 350°. In a small bowl, mix jam and gochujang to combine. Place bacon on a wire rack set in a baking sheet. Bake 15 minutes.
Step 2Brush bacon with chili jam. Continue to bake until crispy and fat is rendered, about 10 minutes more.

Gochujang BBQ Aioli

Meanwhile, in a medium bowl, mix mayonnaise, BBQ sauce, gochujang, syrup, and pepper to combine. Refrigerate until ready to use.

Burgers

Step 1On a sheet tray, shape beef into 4 (6-ounce) patties. Form approximately 1 ounce cheese into a ball. Press your thumb into center of 1 patty to create an indentation. Place cheese ball in indentation. Form beef around cheese ball to fully enclose, then slightly flatten. Repeat with remaining 3 ounces cheese and 3 patties.
Step 2Sprinkle patties on both sides with garlic powder and onion powder; season with salt and pepper.
Step 3Working in 2 batches, in a large skillet over medium heat, cook patties, turning halfway through, until just browned, about 2 minutes per side. Add 3 tablespoons butter and continue to cook, occasionally using a spoon to baste patties with butter, until cooked to desired degree of doneness, about 1 minute more for medium-rare. Transfer burgers to a plate. Repeat with remaining patties and remaining 3 tablespoons butter.

Salad & Assembly

Step 1In a medium bowl, stir vinegar, jam, miso, lemon juice, garlic powder, and onion powder until combined. Whisking constantly (or using an immersion blender), slowly drizzle in oil until dressing is emulsified; season with salt.
Step 2Cut heads of romaine in half and arrange diagonally on 4 plates. Top with onion, pomegranate seeds, and basil. Drizzle with dressing.
Step 3Spread cut sides of buns with aioli. Place some romaine leaves on bottom of buns, then top with burger. Arrange bacon in a crisscross pattern over burgers. Close with top bun. Arrange burgers next to salad. Serve with lemon wedges alongside.