Bacon Jam Burger Food

BACON JAM BURGER

Steps:

• 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. Allow to cool, then chop the bacon.
• In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; 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 20 minutes. Stir in the bacon; remove from the heat.
• For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.
• 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 3 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 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese.
• Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately.

BACON JAM

Steps:

• Start with a large saute pan over medium heat. Add the olive oil and shallots, and cook until the shallots are slightly translucent and give off a nice fragrance, about 3 minutes. Add the brown sugar, honey and crushed red pepper; stir until well mixed. Now add the crumbled bacon, and stir. Turn the heat down to low, add the beer, and bring to a simmer.
• Cook, stirring occasionally, until the liquid has reduced by half and you have a shimmery, glossy mixture, about 2 hours.

BACON-BOURBON JAM

Steps:

• Divide bacon between two large skillets and cook over medium-high heat, stirring frequently, until fat is rendered and bacon is lightly browned and starting to crisp, about 20 minutes.
• Transfer bacon to paper towels to drain. Reserve 1 tablespoon bacon fat and discard remainder. Add bacon fat, onions and garlic to one skillet and cook, stirring frequently, until onions are softened and translucent, about five minutes. Add vinegar, brown sugar, maple syrup, coffee, and bourbon. Bring to a boil and cook for two minutes, stirring and scraping browned bits from bottom of skillet with wooden spoon. Add bacon and stir to combine.
• Transfer mixture to a six-quart slow-cooker and cook on high, uncovered, until liquid has reduced and thickened slightly and bacon is a deep burnished brown, 3 1/2 to 4 hours.
• Transfer mixture to food processor and pulse until coarsely chopped. Let cool, then transfer to airtight jars. Store in refrigerator for up to one month.

PORK & HALLOUMI BURGERS

Steps:

• Cook the bacon in a pan over a high heat until fried and crispy, about 3-5 mins. Remove with a slotted spoon and drain on a kitchen paper. In the same pan, gently fry the shallots and garlic in the bacon fat for 5-7 mins over a medium heat, until softened. Turn the heat to low and stir through the Creole seasoning, cumin and coriander for about 1-2 mins. Set aside in a bowl and leave to cool to room temperature.
• With wet hands, combine the pork mince, bacon, fresh herbs, 1 tsp each salt and pepper, the chilli powder, the cooled shallot mixture and egg.
• Form the mixture into six evenly sized patties. Start with a ball, then gently push down with the palm of your hands, shaping the sides of the burgers so they're as wide and flat as possible and about 15mm thick. Finally press a dimple with your thumb in the centre of each one.
• Chill the patties on a plate, covered, for 1 hr for the flavours to mature and the shape to set. Will keep chilled overnight and frozen for a month. Defrost in the fridge overnight before reheating. When ready to cook, set your grill up for direct heat or heat a large frying pan over a high heat.
• Generously brush the oil over both sides of the patties and cook for 3-5 mins, in batches if needed, on the grates over the direct heat, or in a pan until looking slightly charred, then flip and cook for another 3-5 mins. If possible, use a thermometer to ensure the middles reach 75C.
• While burgers cook, grill the halloumi. Brush each slice with a little oil and sprinkle over the paprika. Grill for about 1-2 mins until the slices look charred.
• Brush butter or oil on the lids of the buns and toast the cut sides of the rolls for about 2-3 mins until golden. Spread 1 tbsp of the bacon jam on one half (or mayo), and 1 tbsp of chilli jam or sweet chilli sauce on the other, and place a handful of rocket or chopped lettuce (or both) on the base half of the bun.
• Rest the cooked burgers on the cooler side of the grill for about 5 mins or leave in the frying pan with the heat off. Place the patties on top of the salad leaves, then add the halloumi. Close the buns and serve.

BACON JAM

Steps:

• Fry the bacon in a large non-stick pan for 5-10 mins mins until golden and crisp. Remove with a slotted spoon and transfer to a plate, leaving the fat in the pan.
• Turn the heat to low and cook the onion in the bacon fat for 15-20 mins until soft and starting to brown. Stir in the garlic, sugar, cider vinegar, bourbon, maple syrup, coffee and the bacon.
• Cook slowly for 25-30 mins, stirring occasionally until thick and syrupy. Turn off the heat, leave to cool for a few mins, then carefully tip everything into a food processor. Pulse briefly to chop into small pieces, then leave the mixture to cool before packing it into two sterilised jars. Will keep for up to one month in the fridge.

BACON JAM

Steps:

• In a non stick pan, fry the bacon in batches until lightly browned and beginning to crisp.
• Fry the onion and garlic in the rendered bacon fat on medium heat until translucent.
• Transfer the bacon, onion and garlic into a heavy based cast iron pot and add the rest of the ingredients except for the water.
• Simmer for 2 hours adding 1/4 of a cup of water every 25-30 minutes or so and stirring.
• When ready, cool for about 15-20 minutes and then place in a food processor. Pulse for 2-3 seconds so that you leave some texture to the "jam" or of course you could keep whizzing and make it a smoother and more paste like.
• Serve on your favorite burger, grilled cheese, as an appetizer on crusty bread.
• The possibilities are endless.
• Enjoy.