Brand new burger recipe coming right in time for July 4th weekend! Bacon jam.. buttery brioche buns.. and creamy brie cheese makes for a deliciously elevated burger that will be sure to impress!
Let me just start off by saying bacon jam is one of the best ideas to come out of a kitchen and it is SO worth the effort to make it. The recipe below will only use about 1/2 to 3/4 of the bacon jam so #yourewelcome because there are so many awesome ways to use the leftovers. Think inside a grilled cheese, in an omelette, or in your hash browns. ENJOY!
- 12 oz (1 packet) thick cut bacon I used applewood smoked
- 1/3 cup packed brown sugar
- 2 cups beef broth
- 2 tablespoons butter
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 2 tablespoons honey
- 1 tablespoon corn starch
The rest of the burger..
- 4 brioche buns I used St Pierre's
- 4 ground beef burger patties , or 1 lb ground beef separated and formed into 4 patties
- 4 oz brie cheese sliced into 1/4 inch slices
- 1-2 handfuls baby arugula
Cut bacon into one inch pieces. In a heavy pot, preferably a Dutch oven, add bacon and cook for about 10-15 minutes on medium heat.
Add in brown sugar, stir, and add 1 cup of the beef broth. Summer on medium-low heat for 15 minutes. Add in second cup of beef broth and simmer for another 15 minutes.
Add in butter, paprika, pepper and honey and mix until combined. Transfer mixture to a blender and blend for about 15-30 seconds.
Transfer mixture back to your heavy pot and add in cornstarch and stir until very well mixed. Turn heat down to low and simmer for about 20 minutes, stirring every 5 minutes.
Strain out the excess grease and transfer the jam to an airtight container and set aside. You will likely only use about half to two-thirds of the jam for the burgers depending on how much you want to use!
The rest of the burger..
Optional: Lightly toast the brioche buns (you can do this in a toaster, on a grill, under a broiler or just in a hot pan
Season liberally each side of your burger patties with kosher salt and fresh cracked black pepper.
Heat a pan, preferably cast iron, on medium-high and add burger patties. I like to give each patty a hard press or "smash" so they get a better char. Cook about 3-4 minutes each side, placing the cheese on top for the last 1-2 minutes and covering the pan so it melts.
Assemble the burgers with arugula, the patties with the melted brie and top with bacon jam... and enjoy!