8 slices raw bacon
2 Tablespoons finely chopped red onions
½ teaspoon finely chopped fresh garlic cloves
1 Tablespoon and ½ teaspoon sherry wine vinegar
¼ teaspoon chili powder
1/8 teaspoon ground ginger
1/8 teaspoon ground mustard
2 ½ teaspoons maple or maple flavored pancake syrup
2 ¼ teaspoons light brown sugar
2 1/8 teaspoons sriracha hot chili sauce
½ cup mayonnaise
1 teaspoon Montreal steak seasoning
1/8 teaspoon Lawry's seasoned salt
¼ teaspoon granulated garlic
¼ teaspoon granulated onion
1 1/8 pounds (18 ounces) raw ground beef (80/20)
8 to 9 cremini mushrooms
To Prepare Bacon Jam: Preheat oven to 325 degrees Fahrenheit. Arrange bacon on a sheet pan. Cook for 10 minutes or until lightly browned. Transfer cooked bacon to drip pan to drain off fat or place on paper towel lined plate. Cool. Reserve 1 Tbsp bacon fat per quart of jam. (This recipe makes 1 cup jam). When bacon is cool, rough chop into 1-inch pieces. Cover and place in refrigerator until ready to use. Heat reserved bacon fat in large skillet over medium heat Add onions and garlic. Sauté for 5 minutes or until translucent. Add chili powder, ginger and dry mustard. Stir and cook for 1 additional minute. Increase heat to high. Stir in vinegar, syrup and brown sugar. Bring to a boil. Add bacon. Simmer for 10 minutes or until thick and syrupy. Let cool for 15 minutes. Transfer to a food processor. Pulse until mixture has the consistency of a chunky jam. Cool quickly. Cover, and place in refrigerator until ready to use.
To Prepare Sriracha Mayonnaise: In a stainless-steel bowl, combine all ingredients. Mix until well-blended. Place in refrigerator until ready to use.
To Prepare Beef/Mushroom Patties: Combine Montreal steak seasoning, Lawry’s seasoned salt, granulated garlic and granulated onion in a stainless-steel bowl. Mix until well blended. Store in airtight container for use. Place cremini mushrooms in a food processor. Pulse until finely minced. Texture should resemble ground nuts. In a bowl, combine minced mushrooms and ground beef until well blended. Divide mixture into 4 balls. Shape each ball into an oval shape patty. Preheat grill or grill pan to medium-high heat. Coat with cooking oil spray. Place patties. Cook for 3 to 3 1/2 minutes or until puddles of juice form on surface. Flip patties. Cook for 1 to 1 1/2 minutes on second side or until juices run clear and patty is cooked through. Remove from heat.
To Prepare Sriracha Patty Melt: While patties are cooking, place 2 slices bread on a clean work surface. Place 1 slice cheese on 1 slice of bread. In order, top with 1 hot patty and 2 Tablespoons bacon jam. Spread 2 Tbsp sriracha mayonnaise on 2nd slice of bread. Top with 1 slice cheese. Close sandwich. Spread 1/2 Tbsp butter on top slice of bread. Place on grill, butter side down. Spread 1/2 Tbsp butter on top side of bread. Heat a skillet or grill pan. Place sandwich, and cook until both sides are golden brown, and cheese is melted. Remove sandwich from grill. Cut in half. Enjoy immediately!