Tuesday, October 4, 2011

Bacon Burgers with Bacon Onion Balsamic Jam

I used to not like onions at all ~ I think because all I really had been exposed to were raw onions. Then I discovered the joy that is caramelized onions - which taste nothing like raw onions. Awhile back, I made these fig glazed burgers with red onion jam and my favorite part of the meal was the jam. So, it was only natural to add this meal to our menu as soon as I saw it. I mean, not only was it onion jam but it was BACON onion jam. With a BACON burger. Be still my heart.

It was delicious - truly, a delicious burger. The (raw) bacon mixed into the ground beef kept it juicy and added loads of flavor. The jam on it's own was tasty and it was the perfect topping for a burger straight off the grill.

You should make these.

This recipe is from Annie's Eats (originally from Fine Cooking) - I included my changes below

Bacon Burgers with Bacon Onion Balsamic Jam
For the topping:
4 thick slices bacon, chopped into ½-inch pieces
1 large yellow onion, thinly sliced
Kosher salt and ground black pepper
1/3 cup balsamic vinegar
½ tsp. Dijon mustard
1/3 cup water

For the burgers:
2 thick slices bacon
1½ lbs. ground beef (85% lean)
½ tsp. Worcestershire sauce
1 tsp. kosher salt
½ tsp. ground black pepper
4 slices thinly sliced smoked gouda cheese
4 hamburger buns, split

To make the topping, place a large skillet over medium heat. Cook the chopped bacon until lightly browned but not yet crisp, about 8 minutes. Transfer the bacon to paper towels to drain. Drain all but 2-3 tablespoons of the bacon grease from the skillet. Add the onion to the skillet, season with salt and pepper, cover the pan and cook for two minutes. Uncover the pan, add a splash of water and scrape any browned bits from the bottom of the pan. Cover and cook, stirring occasionally, until the onions are soft and beginning to brown, about 10 minutes.

Stir in the vinegar, mustard, and water. Return the bacon to the pan and bring the mixture to a simmer. Simmer uncovered until the mixture has thickened and most of the liquid has been absorbed, 2-4 minutes. Transfer to a small bowl and let cool slightly. Cover and refrigerate if making in advance.

To make the burgers, finely mince the bacon. Add to a bowl with the ground beef, Worcestershire, salt, and pepper. Mix well. Divide into four equal portions and form into patties about ¾-1 inch thick.

Heat a grill to medium-high heat. Grill to desired doneness, about 4-5 minutes per side depending on preference and grill temperature. When the burgers are almost finished cooking, top with the cheese. Lightly butter each bun and toast on the grill. Assemble the burgers on the toasted buns and topped with the onion jam.

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