Pimento Cheese & Bacon Jam Burger
Pair with Lytton Estate Petite Sirah
Active Time: 25 Minutes
Total Time: 30 Minutes
- 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
- 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
- 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
- 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.
- In a medium bowl, combine all of the ingredients and stir to combine.
- 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.
- 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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