Pimento Cheese & Bacon Jam Burger

Bacon Jam:

• 1/4 pound slab bacon, finely diced
• 1/2 small onion, finely chopped
• 2 tablespoons brewed coffee
• 1 1/2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
• 1 tablespoon brown sugar
• 1 tablespoon granulated sugar
• Kosher salt
• Ground black pepper

Pimento Cheese:

• 6 ounces sharp cheddar, shredded
  (1 1/2 cups)
• 1 ounce cream cheese at room temperature
• 1/3 cup mayonnaise
• 1/4 cup drained and chopped jarred pimentos
• 1 small garlic clove, finely grated
• 1 tablespoon gochujang (Korean red pepper paste)
• 1/4 teaspoon Worcestershire sauce
• 1/4 teaspoon freshly ground black pepper

Burgers:

• 1 1/2 pounds ground beef, preferably 30% fat (ask your butcher for a blend of 30% Brisket & Chuck/Round)
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon canola oil
• 4 buns, split and toasted
• Sliced dill pickles and thinly sliced scallions, for serving

Bacon Jam:

• In a medium pan, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer bacon to a plate lined with paper towel.
• Drain all but 1 tablespoon of the bacon fat from the pan.
• Add the onion to pan and cook over moderate heat, stirring occasionally, until softened, about 4 minutes.
• Return the bacon to the skillet along with the coffee, soy sauce, vinegar, brown sugar and granulated sugar.
• Cook over moderate heat, stirring frequently, until the liquid is reduced and the jam is thick and glossy, about 5 minutes.
• Season with salt and pepper.
• Scrape the bacon jam into a bowl and let cool to room temperature.

Pimento Cheese:

• In a medium bowl, combine all of the ingredients and stir to combine.

Burgers:

• Form the beef into 4 ¾-inch-thick patties and season with salt and pepper.
• In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes.
• Remove the burgers from skillet and let rest.

To Serve:

• Place a burger on each bun bottom. Top with some of the pimento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.

* Recipe provided by Chef Jesse McQuarrie of Feast Catering

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