Ingredients
Cooking Directions
Add the basic mayonnaise, horseradish, cayenne, pepper, and salt to taste to a food
processor or blender. Puree until smooth. The mayonnaise can be refrigerated in
an airtight container for up to 1 week. Slice both red onions 1/2 inch thick. Add the
vinegar and sugar to a pot over medium heat. Bring to a simmer. Once the sugar is
completely dissolved, add the onions. Cook, stirring constantly to prevent burning,
until the onions are translucent and the liquid is reduced by half, about 5 minutes.
Set aside to cool. Roll six 5-ounce sirloin balls and form each ball into a patty. Arrange
on a tray, cover, and refrigerate. Toast the buns and set aside. Heat a large skillet over
medium-high heat and just add enough oil to cover the entire bottom. Line a plate
with paper towels. When the oil begins to smoke, add the bacon and cook until crisp.
Remove with a slotted spoon. Drain on the paper towels. Drain the fat from the pan but
do not wipe clean. Reduce the heat to medium and place the patties into the skillet.
Season the patties with salt and pepper and cook for 3 minutes. Flip, and cook on the
other side for 1 minute more. Distribute the crumbled blue cheese equally among the
patties and continue to cook 2 minutes more for medium-rare doneness. Cover with a
lid for the last 30 seconds to melt the cheese. To assemble the burgers, place 1 patty
on 1 bun bottom. Top the patty with some mayonnaise, marmalade, and bacon. Cover
with the bun top. Repeat with the remaining ingredients. Don’t forget to wrap the sand-
wiches in wax paper. Let rest for 2 to 3 minutes and serve
