Bacon jam burger
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)
Bacon jam burger
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)
Cooking Instructions
- 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.
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