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Brother Luck, a Colorado Springs-based chef, restaurateur and soon-to-be author (his self-published memoir, No Lucks Given, comes out October 1st), shares his signature burger, which he loves to serve during Sunday football games. He layers a brioche bun with herb aioli, a sauteed beef patty topped with melted cheddar and sweet-and-sour bacon jam. Rach calls this towering, mouthwatering creation a "sexy beast!"  

Brother also passed along a couple cooking tips during his visit.

  1. First, when you make the bacon jam, save the drained fat for another use. It's great tossed with popcorn (if you're feeling spicy, he says, throw in some chipotle, too!) or make gravy with it.
  2. Second, leftover wine bottles are both a pretty and convenient vessel for infusing oils with fresh herbs; you can add a clove or two of garlic, as well. 

For more popular game day burgers, check out Rach's Beef and Chorizo Burgers with Chimichurri Special Sauce and Brooklyn Beckham's Squish Burgers


For the Bacon Jam:
  • 2 cups small-diced bacon
  • 1 yellow onion, small diced
  • 2 ounces bourbon
  • ½ cup brown sugar
  • ¼ cup balsamic vinegar
  • ¼ cup molasses
  • Pinch of black pepper
For the Herb Aioli:
  • 1 cup mayonnaise
  • 2 teaspoons chopped garlic
  • 2 teaspoons chopped flat-leaf parsley
  • 1 teaspoon chopped fresh rosemary leaves
  • 1 teaspoon chopped fresh thyme leaves
For the Burgers:
  • Oil, for sauteeing
  • Four 8-ounce beef patties
  • Kosher salt and black pepper 
  • 8 slices cheddar cheese
  • 4 brioche buns, toasted


Serves: 4


For the bacon jam, cook the bacon in a large skillet over medium heat, stirring occasionally, until crispy and the fat is rendered. Add the onions and cook, stirring occasionally, until caramelized and golden. Transfer the ingredients to a strainer set over a bowl, reserving the skillet. Drain the fat and reserve for another use.   

Place the bacon and onions back in the skillet, add the bourbon and flambe, letting the flame burn off. Add the brown sugar, vinegar, molasses and pepper and simmer, stirring occasionally, until the liquid is syrupy. Remove from the heat and let cool before serving.   

Meanwhile, for the herb aioli, combine all the ingredients in a small bowl and mix thoroughly. Refrigerate until needed. 

For the burgers, heat a little oil in a large skillet over medium-high heat. Season the beef patties with salt and pepper and cook to the desired temperature, turning once and adding the cheese with enough time left for it to melt.  

To serve, slather the bottom buns with herb aioli, top with a beef patty followed by some bacon jam and the top bun and enjoy!