Recipe: Bacon truffle aioli burger with crispy onion straws

The battle began in February. And every month since, chefs across the Public School empire have been concocting burgers worthy of mention as we celebrate National Burger Month. As the burgers are limited-edition specials, The Sunday hopes one very special dish might live on in local recipe collections. It’s the April flavor from Public School’s Downtown Summerlin location, and it’s all about decadence.

“We just wanted to pack it full of flavor and overwhelm the palate, which could then be refreshed after every bite with a cold beer. Truffle, bacon and sherry vinegar go well together and complement one another’s straightforward flavors,” chef Kyle Bradish says. “So, why not put it together on a burger?”

The restaurant’s May offering is the Korean BBQ Burger with kimchi, caramelized pineapple, pickled onions and an egg.

Ingredients and directions for bacon truffle aoili

• 6 egg yolks

• 6 garlic cloves

• 1 cup sherry vinegar

• 3 cups vegetable oil

• 4 oz truffle oil

• 2 cups cooked, chopped bacon (about 2 lbs raw)

• 1/2 cup reserved bacon fat, room temperature

• salt and pepper to taste

1. Cook bacon in saucepan over low heat to render the fat, about 8-10 minutes. Bacon should be tender when done.

2. Strain and set aside fat.

3. In a food processor, place yolks, garlic and sherry, and pulse until combined. With the food processor running, drizzle in vegetable oil. Finish with bacon fat and truffle oil.

4. Add bacon until well chopped and season with salt.

Note: If aioli looks like it’s getting too thick, add 1 tbsp water.

Ingredients and directions for onion straws

• 1 yellow onion

• 1/2 cup buttermilk

• seasoned flour (1 tbsp seasoned salt or other seasoning per cup of flour — be adventurous and make it your own!)

• salt to taste

1. Peel onion and slice about 1/8-inch thick, using a mandolin if possible.

2. Place into a bowl and cover with buttermilk, soaking for 1 hour or more.

3. Place soaked onion in a seasoned flour mixture and toss until evenly coated.

4. Fry onions at 345 degrees until crispy.

5. Place onions onto dry paper towel; salt.

Ingredients and directions for burger assembly

• 7 oz all-beef patty

• 2 oz bacon truffle aioli

• 4 oz onion straws

• 1 slice American cheese

• 2 strips cooked bacon

• 1 brioche bun, toasted on cut sides

1. Cook burger to desired temperature.

2. Add cheese and melt, then remove burger from heat.

3. Build your burger in this order: bottom bun, 1 oz aioli, onion straws, burger, cheese, bacon slices, 1 oz aioli, top bun.