Bacon jam burger

Name: Bacon jam burger
Yield: 1 serving
Cuisine: American
Ingredients: 4 Slices Bacon; 1 Small Yellow Onion; 1/4 Cup Bourbon; 1/3 Cup Apple Cider Vinegar; 1/4 Cup Maple Syrup; 1/2 Cup Water; 1 pinch fresh thyme; 1/2 tsp salt; 1/2 tsp pepper; 1 Russet Potato; 1/2 pot of high temperature oil; 1 pinch salt; 1 pinch pepper; 1 pinch fresh parsley; 1 pinch smoked paprika; 1/3 Pound Ground Beef (80/20); 1 slice Sharp Aged Cheddar; 5 Jalapeño slices (or pickles); 1 tbsp Kewpie Japanese Mayo; Brioche Bun (Seeded)

JANDRE @jandrefoodfilms

This is the best bacon jam burger I've ever had. It's also the perfect first episode because it highlights one of the most important principles of great cooking: flavor balance.
• Watch the full video on my channel (link in profile)

JANDRE @jandrefoodfilms

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Ingredients

1 serving

Bacon Jam
4 SlicesBacon
1Small Yellow Onion
1/4 CupBourbon
1/3 CupApple Cider Vinegar
1/4 CupMaple Syrup
1/2 CupWater
1 pinchfresh thyme
1/2 tspsalt
1/2 tsppepper
French Fries
1Russet Potato
1/2pot of high temperature oil
1 pinchsalt
1 pinchpepper
1 pinchfresh parsley
1 pinchsmoked paprika
Burger
1/3 PoundGround Beef (80/20)
1 sliceSharp Aged Cheddar
5Jalapeño slices (or pickles)
1 tbspKewpie Japanese Mayo
Brioche Bun (Seeded)

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Steps

1

Dice the bacon, onion and garlic.
2

Add bacon to a pan and cook until rendered and chewy. Remove some of the excess grease, then slowly cook the onions until translucent and caramelized. Halfway through, season with salt, pepper, garlic, and thyme. Finally, add the bacon back to the pan and mix well.
3

Deglaze the pan with bourbon, then add apple cider vinegar, maple syrup, and water. Reduce until thick but still viscous.
4

Slice a russet potato into French fries, then soak them in water for at least 30 minutes or up to a few hours in the fridge.
5

Dry the fries thoroughly, then fry them at 320°F for 3–5 minutes. Remove and let them rest for a few minutes. Fry a second time at 380°F for 3–5 minutes, until golden brown and crispy.
6

Strain into a bowl lined with a paper towel, then season with salt, parsley, smoked paprika, and pepper.
7

Lightly mayo or butter a brioche bun and toast it in a pan.
8

Form 1/3 pound of 80/20 ground beef into a burger patty slightly larger than the bun's diameter.
9

Add salt to the top side of the patty and sear until nicely browned, then season the unseasoned side with salt. Flip the patty and add sharp aged cheddar. Cover with a lid to help melt the cheese. Remove after 2–3 minutes or when the internal temperature reaches 125–135°F.
10

Assemble the burger with mayo on the bottom, pickled jalapeños (or pickles), the burger patty, and top with the bacon jam.
Fin.