¼cuplow-sodium chicken broth mixed with 2 tablespoons water
4brioche hamburger buns
1kosher dill picklefinely sliced
½sweet onionvery finely sliced
1beefsteak tomatofinely sliced
¼head iceberg lettucefinely sliced
Cut off the top third of the garlic head to expose cloves. Place onto a piece of foil. Drizzle with olive oil and sprinkle with salt and pepper. Fold foil to cover then place into oven for about 1 hour 15 minutes. Remove from the oven, discard husks and mash.
Make Garlic Butter:
Mix 1 teaspoon of the roasted garlic with room temperature butter. Season with salt. Set aside in the fridge to slightly firm up.
Make Pig Patties:
Set a large pot of cold water over high heat and add the bacon. Bring to a boil and cook until the bacon is very tender and almost falling apart, 1 ½ to 2 hours. Drain and set aside to cool.
Set a cast-iron pan over high heat. Divide the bacon into 4 even portions and form into a patty. Place each on the grill. Press down with a foil-covered brick to squash the bacon flat. Cook until golden and very crispy – about 4 minutes. Remove and keep warm.
Make SMC Sauce:
In a medium saucepan, add the butter and set over medium heat. Allow the butter to melt, then sprinkle with the flour and stir with a whisk. Cook over low heat until the butter and flour combine into a mixture, like wet sand. Once combined, stir for 1 to 2 minutes to cook the flour (but without adding color).
Pour in the milk slowly, whisking to combine. Continue stirring until the mixture thickens up, 3 to 4 minutes. Add the salt, nutmeg and cheese and stir until the cheese has melted and the mixture is smooth. Set aside and keep warm until ready to use. Yield: 1 cup.
Make Donkey Sauce:
Mix mayonnaise, roasted garlic, mustard, Worcestershire, salt and pepper together until smooth. Yield: about 1 cup.
Divide the ground beef into 4 equal portions (8 ounces each) and form into 4 tight balls. Season all over with salt. Place in pan (which still has some of the bacon fat on it) and allow to brown for 1 minute. Then flatten with a strong, flat metal spatula – press down with a foil-covered brick on top of it, as well. Flatten to approximately ⅓-inch thickness and continue to press down with the spatula as it cooks.
Cook until the burgers develop a crust on the first side, 1 ½ minutes. Flip over and cook on the second side to develop a crust on that side, 1 minute. Add 2 ounces SMC Sauce and top with a slice of cheese.
Add a splash of the chicken stock and water mixture to the pan and immediately place a dome lid over the top of the burger to trap the steam. Allow to cook for 1 minute and allow the cheese to melt then remove the dome and set burger aside. Brush the cut sides of the buns lightly with the garlic butter. Toast the buns in the pan until golden, about 30 seconds on each side.
Smear the Donkey Sauce on the cut side of both bun halves. Layer the base with pickle slices and onions. Top with the hamburger patty. Top with a bacon "pig patty" and SMC Sauce. Top with tomato slices and lettuce. Place the top half of the bun on top.