Aroma Bistro's Hangover Burger

1/3lb. ground angus beef                                                                      
3 slices bacon
1 red or green bell pepper
1 small Spanish white onion                                                         
1 large egg
2 slices sharp cheddar cheese
1TB butter
1 brioche bread roll
Salt & pepper to taste

Aroma Sauce
2TB mayonnaise
1TB ketchup
1TSP worcestershire sauce

To begin, heat a grill pan on medium-high heat and a small sauté pan on medium heat with 2TB of olive oil. Start by slicing bell pepper in half and discard center and stem. Then peel onion and cut in half. Place both flat side down and slice against the grain yielding thin rainbow strips.
Repeat for other halves as well. Once complete add both pepper and onion strips into sauté pan. Season mix with a pinch of salt and pepper. Stirring occasionally, cook pepper-onion mix until tender (approx. 8-10min.) and appear caramelized. Remove from sauté pan to a small bowl. Return pan to stovetop and add 3 slices of bacon. Cook bacon for approximately 3 min. then flip to other side for additional minute. Remove bacon from pan and place on paper towel covered plate to absorb excess grease.
Loosely form the 1/3lb. of angus beef into a ½ inch thick patty gently using your hands. Season both sides with salt and pepper then place patty on grill pan.
While burger is cooking, add the 2TB of mayonnaise, 1TB of ketchup and 1TSP of worcestershire sauce in a small bowl. Mix together with a fork until completely blended.
Flip burger patty after 5-7 min. As burger continues to cook add the sharp cheddar cheese on top of patty. Cook until cheese is melted approx. 3 min. (burger will be cooked to medium, if desired more well done allow extra 3 min. prior to adding cheese). Remove burger from grill and allow to rest for 2-3 min.
As burger rests, heat a non-stick sauté pan on medium heat with 1TB of butter. Crack egg gently in pan ensuring not to break yolk. Cook approximately 2 min. then carefully flip with spatula. Continue cooking 30 sec. then remove egg from pan to plate.
Begin assembly by spreading half of aroma sauce on bottom half of brioche bun. Then place burger patty on the bun. Top the patty with bacon first followed by sautéed pepper-onion mix. Gently place over-easy egg on top of the mix (this allows yolk to bleed over all of ingredients…yummy!) Lastly spread remaining aroma sauce on underside of top half of brioche bun. Serve with your favorite side dish or our housemade parmesan-herbed chips.

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