Pretzel burger with maple bourbon bacon jam from the kamado

Steps

1. Make the dough

   Put the flour and salt in the bowl of the stand mixer. On low speed, add the lukewarm water, melted butter and yeast and mix until no dry flour is visible. Then knead for 6 to 8 minutes on medium speed until the dough comes away from the bowl and you can stretch it into a thin membrane.

2. First rise

   1 hr 30 min

   Shape into a ball, place it in a greased bowl and cover with a damp cloth. Leave to rise in a warm spot for 1 to 2 hours, until doubled in volume.

3. Bacon jam: render the bacon

   25 min

   Meanwhile, set up the kamado for direct grilling at about 180 degrees and put the cast iron pan on the grate. Slowly render the bacon for about 25 minutes, until the fat has melted and the bacon is golden brown but not yet crispy. Lift out the bacon and pour off all but 2 to 3 tablespoons of fat.

4. Bacon jam: caramelise the onions

   20 min

   Cook the onions in the remaining fat for about 20 minutes until deep brown. Scrape up the browned bits and keep the kamado lid closed in between, so the temperature stays stable and the onions pick up some smoke. Add the garlic and cook for another 2 to 3 minutes.

5. Bacon jam: reduce

   7 min

   Stir in the brown sugar and maple syrup until the sugar has dissolved. Add the bourbon, balsamic, thyme, mustard powder, pepper and bacon. Simmer for 5 to 8 minutes until thick and sticky. Be careful with the bourbon over an open fire: take the pan off the grate briefly when you add it. Let it cool for 5 minutes and pulse coarsely in a food processor: spreadable, but with chunks. Taste and season with salt.

6. Shape the buns

   30 min

   Knock back the risen dough and divide it into 6 equal pieces. Shape each piece into a tight ball by pulling the edges to the centre and rolling it round under your palm on the work surface. Leave to prove, covered, for 30 minutes.

7. Set up the kamado for baking

   Place the plate setter with the pizza stone on top in the kamado and bring it to 220 degrees. Give the stone at least 20 minutes to heat through, otherwise the bottoms stay pale.

8. Baking soda bath

   Bring the water and baking soda to a gentle boil. Boil the buns 2 or 3 at a time for 1 minute, turning them after 30 seconds. Drain on a slotted spoon, place on baking paper, score the tops and sprinkle with coarse sea salt straight away.

9. Bake the buns

   16 min

   Slide the buns on their baking paper onto the pizza stone and bake with the lid closed for 15 to 18 minutes at 220 degrees, until deep mahogany brown. Let them cool on a rack.

10. Switch the kamado to direct grilling

    Using heat-resistant gloves, remove the plate setter and stone, put the cooking grate back and open the vents until the kamado is around 250 degrees.

11. Shape the burgers

    Divide the beef into 4 portions of 180 g. Loosely shape flat patties, slightly wider than the bun, and press a dimple in the centre with your thumb so they don't puff up. Season with salt and pepper just before grilling.

12. Grill the burgers

    7 min

    Grill the burgers directly over the coals for 3 to 4 minutes per side, flipping only once. In the last minute, put a slice of Kernhem and a slice of Comté on each burger and close the lid so the cheese melts. Aim for a core temperature of 56 to 58 degrees for medium.

13. Toast the buns

    Split the pretzel buns, spread the cut sides thinly with butter and toast them on the grate for 30 seconds until lightly coloured.

14. Build the burger

    Spread a generous spoonful of bacon jam on the bottom bun, add the burger with melted cheese, then the pickles, and finish with the top bun. Serve immediately.