Sweet n Spicy Salut

Ramon Douglas


It's a great burger, sweet, spicy and delicious! I am a big fan of burgers, I just wanted to construct a burger that has a little bit of everything I want on a burger. The peppery arugula, a buttery soft bun, the spicy habanero and the tangy sweetness of the onions and not to forget the smoothness of the cheese. This combination is great, I think that it all pairs together. One thing I learned about burgers is that toppings are everything, great topping make a great burger regardless if they are sweet or savory. I hope when you guys make this burger, that you will experience everything I did.


★★★★★ 1 vote

10 Min
30 Min


  • 2 Tbsp
    olive oil
  • 1 Tbsp
    butter, unsalted
  • 2
    sliced red onions
  • 2 c
    balsamic vinegar
  • 1 c
    brown sugar
  • ·
    salt and pepper to taste
  • 1 c
  • 1 tsp
    lemon juice
  • 1/3 c
    bacon crisps
  • 3
  • 2 lb
    80/20 ground beef
  • 10 slice
  • 1 lb
    port salut cheese
  • 2 c
  • 6
    brioche buns

How to Make Sweet n Spicy Salut


  1. Heat up your propane grill or your charcoal grill
  2. Heat up a sauté pan on high heat and cook bacon till crisp. I same pan add the butter, olive oil. Add onions, and a tablespoon of salt and the pepper. Sauté until onions are translucent. Reduce the heat to medium and add vinegar and cook until vinegar is reduced by half. Add brown sugar, and take off heat to cool mixture down.
  3. Place all 3 habanero peppers on the open flame until the peppers are nice and chard, remove from heat. Start mincing 2 of the 3 peppers. Add the ground beef to a bowl, along with the minced habanero peppers. Add salt and pepper. Mix together with hands, just enough to incorporate all the ingredients. Do not over mix! Scoop out 1/2 pound portions and mold into burger shapes, place them on a sheet tray, cover and place in refrigerator until you are ready to put them on the grill. Wash your hands afterwards!
  4. Make sure grill is still hot, take burger out of refrigerator and sprinkle them with salt and pepper to taste. Spray grill with non-stick spray and lay the burgers on the grill. Cook for about 4-5 mins then flip. Once flipped add 2 pieces of bacon and the port salut cheese. Cook for another 3 mins and remove from heat. Let burgers rest
  5. Butter the brioche buns and place on grill until nice and browned

    Toss arugula in bowl with olive oil and salt
  6. To construct the burger: spread the aioli on both pieces of bread. Grab some arugula and place on bottom half of the bun, place a burger patty on top of the arugula, add some of the brown sugar and balsamic onions on top of the cheese and top off with the top bun

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