Bacon Jam& Roasted Garlic Mayo Burger

Slice the top off the garlic bulb, place it on a sheet of foil, drizzle with olive oil and sprinkle with salt, then wrap tightly.

Bake the wrapped garlic in a preheated oven at 400°F for 30 minutes.

While the garlic roasts, fry the streaky bacon in a pan over medium‑high heat until crispy; remove and set aside on paper towels.

In the same pan, add the sliced red onions with a pinch of salt and sweat over medium heat until softened, about 5 minutes.

Stir in the brown sugar and continue cooking until the onions caramelise and the mixture becomes jam‑like, roughly 3–4 minutes.

Add the beef stock and red wine vinegar, stirring constantly, and cook until most of the liquid has evaporated and the jam thickens, about 5 minutes.

Return the crispy bacon to the pan, break it into pieces, stir to combine, then remove the pan from heat and set the bacon jam aside to cool.

When the roasted garlic is cool enough to handle, peel the cloves and place them in a tall, narrow container.

Add the egg yolks, lemon juice, and a pinch of salt to the garlic, then begin whisking while slowly streaming in the vegetable oil, allowing each addition to emulsify before adding more.

Once all the oil is incorporated and a thick mayo forms, finish blending with a hand‑held immersion blender, pulling it upward to ensure a smooth emulsion.

Toast the brioche buns lightly on a griddle or in a skillet until golden.

Season the beef smash balls with salt, then fry them in a hot pan over high heat, pressing gently to form a crust; flip, add a slice of American cheese, and season the cheese with pepper as it melts.

Assemble the burger: spread roasted garlic mayo on the bottom bun, add pickles, place the cheese‑topped patties, spoon generous amounts of bacon jam over the meat, and finish with the top bun.

Serve the burgers immediately while hot.