Parts And Labour Burger  Makes 8 burgers

Prep and cooking time: 2 to 3 hours (including Bacon Onion Jam); 45 minutes excluding bacon onion jam

Bacon Onion Jam

  • 1 lb smoked bacon
  • 5 onions, sliced
  • 4 tbsp red wine vinegar

Slice the bacon into lardon (small strips). Render lardon until crispy on medium heat. Add sliced onion. Cook the onions down on medium heat until they have a deep brown colour, stirring every 2-3 minutes. Turn down the pot to low and continue to cook for an hour or more, stirring less often, approximately each 10 minutes. The natural sugars will come out of the onion, as they become a beautiful texture. When the onions and bacon look brown and caramelized, add 4 tbsp of red wine vinegar. Cook for 5 minutes.

Dill Pickle Mayo

  • 4 Strub’s Dill Pickles
  • 1 cup Hellmann’s mayonnaise

In a blender, add 3 Strub’s pickles and 1 cup of Hellmann’s mayonnaise. Blend, then set aside in fridge. This can remain refrigerated for up to one week.

Burger Patties

  • 3 lbs brisket
  • 3 tbsp canola oil
  • 1 lb Monterey Jack cheese

Grind the 3lbs of Ontario brisket on a fine dye on a meat grinder. Form into 6.5oz patties, about 1" thick and season with kosher salt and fresh cracked pepper. Sear in a cast iron pan on medium-high in a little canola oil for 4.5 minutes per side. At the 3 minute mark on side two, top the patty with, first, 1 large tablespoon of bacon onion jam and, second, cheese. Cover with a lid to let the cheese melt and the jam to warm.

To Plate

  • 1 head iceberg lettuce, shredded as fine as possible
  • 8 sesame egg buns

Toast buns with butter in a non-stick pan. Spoon 1 large tbsp of dill pickle mayo on both sides of the bun. Add the shredded iceberg to the bottom bum, and then burger with melted jam and cheese. Place the bun on top, crush, and enjoy.