I have two words for you– Bacon. Jam.
Make that three words– BOURBON. BACON. JAM.
Let’s pause for a moment to reflect…
BJ dreamed up this burger last weekend as we were in the mood for something out-of-the-ordinary and fun.
“Have you ever had bacon jam?” He asked from the kitchen.
I had, and he had too, he just didn’t remember. We had bacon “marmalade” atop a tiny mason jar of pimento cheese when we dined at Hugh Achenson‘s Empire State South in Atlanta. It was a scrumptious little appetizer, as anything served in a mini mason jar usually is. I reminded BJ of that date night almost a year ago now, and then these burgers happened. He was inspired and my mouth was watering in anticipation. BJ came up with every component of these Burgers- the bourbon bacon jam, the pimento cheese, and the pretzel bun between which it would all be nestled. I helped him carry it out by flying to the nearest grocery store during the kids’ naps, then coming home and furiously grating cheese, crisping bacon, and basically completing all of the prep work so he could throw it all together. The results were AHHH-MAZING!
Bourbon Bacon Jam needs to live in your refrigerator, perhaps in a cute little jar, for the duration. Yes, you will be tempted by it on a daily basis. Yes, it’s
likely definitely not the healthiest condiment in the world. But man…it’s good. As Joey Tribbiani from FRIENDS would say,
“Brown sugar? Good!”
Slather it on a cracker, a biscuit, or some toast. Use it to add some oomph to your next grilled cheese, or maybe stir it into some polenta or grits. However you eat it, you’re going to be glad you know how to make it.
On a side note, this pimento cheese recipe is no slouch either. Inspired by the recipe from Husk in Charleston, SC, this little bit of goodness took me less than 5 minutes to prep and really hit the mark. The original recipe called for bourbon as well, but I wanted it to be kid-friendly and there was already enough bourbon in the bacon jam to go around. Feel free to keep it in there if that’s your fancy.
To pull all of these components together, don’t skimp on the pretzel bun if you can help it. We found ours at Whole Foods, but I’m sure some of the other higher end mainstream stores carry them as well. The bun was almost my favorite part, probably because I just thought it was so smart of my hubby to suggest it. We’ve had a lot of fun picking out special buns for our burgers lately. It really takes a ho-hum burger to a whole other level. Even if all you can find is King’s Hawaiian Buns, it makes a huge difference!
You’re going to love this burger! It’s a winner on every level and will undoubtedly be the star of your next cookout. I’m not going to put this burger on next week’s meal plan…I think it might be too much for a weeknight dinner. However, since the recipe is posted here you can make that call for yourself! 🙂 If you need help with other dinner ideas, meal plans and shopping lists there has never been a better time to subscribe. As part of a Ladies Night Out event happening in Orange County this week, I’m running a HUGE discount on annual memberships. New members get 80% off with the coupon code “ocladiesnightout”. That’s just ten bucks for an entire year! Crazy, I know. The code is good until August 1st. Happy cooking!
Bourbon Bacon Burger with Pimento Cheese (4-5 servings)
1.5 lbs. ground beef (I use 85% fat for juicy burgers)
2 eggs, beaten
1/2 cup breadcrumbs
1 tablespoon Worcestershire sauce
1 teaspoon liquid smoke
salt and pepper, to taste
canola oil, for brushing
butter lettuce, leaves separated
Bourbon Bacon Jam (recipe to follow)
Pimento Cheese (recipe to follow)
- Using your hands, gently mix beef, eggs, breadcrumbs, Worcestershire sauce, liquid smoke, salt and pepper until just combined.
- Divide beef into 4 or 5 equal portions and shape into patties. I like to flatten mine out as much as possible and then press a small well into the center of each to keep them from turning into burger meatballs on the grill.
- Brush a small amount of canola oil on each side of the burger patty and sprinkle with salt and pepper.
- Heat and oil a grill to high heat. Once it’s screaming hot, lower the heat to medium and add the burgers. Close the grill. After 4-5 minutes, flip the burgers and cook for another 4 to 5 minutes. Check for desired doneness and move to a top rack to finish cooking if needed.
- Build the burgers by topping the bottom of the pretzel bun with the patty, some butter lettuce, 2 tablespoons (AT LEAST!!) of bourbon bacon jam, and 2 tablespooons (AT LEAST!!) of pimento cheese. Serve. Swoon.
Bourbon Bacon Jam
1.5 lbs. good bacon
1 cup of shallots, finely chopped
2 cups sweet onion, finely chopped
4 garlic cloves, finely chopped
1 teaspoon chili powder
½ teaspoon smoked paprika
½ cup bourbon
½ cup pure maple syrup
¼ cup balsamic vinegar
½ cup brown sugar
- Preheat an oven to 375 degrees. Lay a wire rack inside a sheet pan and line the rack with the bacon. You may have to do this in batches or use two pans.
- Bake for 20 to 25 minutes or until bacon is extra, extra crispy. Set aside and reserve a few tablespoons of the bacon drippings from the bottom of the pan.
- Once bacon has cooled, chop it up finely.
- Heat reserved bacon fat in a large skillet or sauté pan on medium heat. Add shallots and onion and cook until caramelized. Add the garlic and cook for a minute or so longer.
- Carefully deglaze the pan with the bourbon, scraping up any bits that have formed along the bottom of the pan. Add the maple syrup and balsamic vinegar. Bring to a boil and cook for 2 minutes.
- Add the brown sugar, chili powder, smoked paprika and chopped bacon. Continue to cook for about ten minutes or until the mixture starts thickening up and looks like jam.
- Drain any excess fat off and pour into jars. Store in the refrigerator. Can be served cold or warmed up in the microwave and slathered all over anything that looks like it needs a slathering. 🙂
3/4 cup mayonnaise
4 oz. cream cheese, room temperature
1/2 cup jarred sliced pimiento, rinsed and finely chopped
1 1/2 tablespoons bourbon (optional)
1 teaspoon chile powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
6 cups freshly grated sharp Cheddar cheese
3/4 cup freshly grated Parmesan cheese
- Beat cream cheese until smooth. Add all other ingredients and combine.
- Store in the refrigerator.