Bacon Cheeseburger with Bourbon Bacon Jam
|4 8 oz packages||
Bacon (for the jam)
Red Onions, finely diced (for the jam)
White Onion, finely diced (for the jam)
Garlic, minced (for the jam)
Chili Powder (for the jam)
|1 1/2 teaspoons||
Hungarian Smoked Paprika (for the jam)
Bourbon (for the jam)
Maple Syrup (for the jam)
Balsamic Vinegar (for the jam)
Brown Sugar (for the jam)
|2 1/2 pounds||
90% Lean Ground Beef
Cheese of Choice (cheddar, pepper jack, Swiss, etc.), shredded or small diced
Bourbon Bacon Jam (additional can be served along with the burgers)
Salt & Pepper to taste
|2 8 oz packages||
Bacon, baked until crisp
For Bourbon Bacon Jam:
Dice bacon. Cook in frying pan over medium heat until brown and crisp. Transfer to plate lined with paper towel to drain.
Reserve 2 tablespoons of bacon drippings. In same skillet, use reserved bacon drippings to sauté onions until translucent. Add garlic. Sauté one minute. Add chili powder and smoked paprika. Stir to combine.
Increase heat. Add bourbon, maple syrup, brown sugar and balsamic vinegar. Bring to boil. Cook 5 minutes. Add bacon into jam mixture. Cook 15-20 minutes until thickened. Skim excess fat off top of jam. Pack into jars. Keep refrigerated until ready to use. Warm in microwave before using.
Combine ground beef, Bourbon Bacon Jam and cheese. Make 6 patties. Season as desired. Cover and refrigerate.
Cook over medium heat until desired doneness. Serve with crisp bacon strips, favorite burger toppings and smear of bacon jam on a gluten free bun. Burgers can be made ahead and frozen.
Note: Jones Dairy Farm’s bacon products are currently suspended.
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