Bacon Jam Burger Recipe by JANDRE
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. 1 Dice the bacon, onion and garlic. 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. 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. 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. 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. 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. 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. 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. 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. 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. 10 Assemble the burger with mayo on the bottom, pickled jalapeños (or pickles), the burger patty, and top with the bacon jam. Fin. More Recipes Tteokguk - Rice Cake Dumpling Soup | 10 Minutes Recipe for a Happy New Year 🌞🤍 10 minutes recipeㅣTomato Daisy Pizza 🍕 Watermelon Salad RecipeㅣA Perfect Summer Appetizer 🍉 Flower Garden Salad 🌼 Sweet Spring is Here! 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