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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!
Ingredients
Bacon Jam
- 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
Instructions
Bacon Jam
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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.
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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.
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Add in butter, paprika, pepper and honey and mix until combined. Transfer mixture to a blender and blend for about 15-30 seconds.
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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.
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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..
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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
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Season liberally each side of your burger patties with kosher salt and fresh cracked black pepper.
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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.
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Assemble the burgers with arugula, the patties with the melted brie and top with bacon jam... and enjoy!
What do you think?