Chris Warner, the executive chef at Touchmarck on West Century, shares with us how to make a Bacon Jam Cheeseburger.
1 pound bacon
½ white onion, chopped
⅓ cup brown sugar
¼ cup maple syrup
⅓ cup apple cider vinegar
1 pound 80/20 group beef
2 tablespoons salt
2 tablespoons pepper
Oil, for cooking the burger
4 slices smoked cheddar cheese
4 hamburger buns
1. For the bacon jam: Cook the bacon in a large, nonstick skillet over medium-high heat, stirring occasionally until browned and crisp and the fat has rendered out. Remove the bacon and allow to cool; drain most of the bacon grease, leaving enough to saute. Then chop the bacon.
2. In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly caramelized. Add the vinegar to deglaze and then add the maple syrup and brown sugar; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 10 - 15 minutes. Stir in the bacon; remove from heat.
3. For the burger: Divide the beef into four equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.
4. Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about three minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about four minutes for medium-rare. Add one slice of smoked cheddar to the top of each patty during the last minute of cooking.
5. Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.