CHEESEBURGERS WITH BOURBON BACON JAM

Since we’re smack dab in the middle of the summer, most of you are probably grilling out or at least thinking about a great big juicy burger!  Okay, maybe it’s just me… but I’ve definitely been thinking about burgers lately.  More specifically, THIS burger… with all it’s coffee-rubbed awesomeness.  One thing I’m also pretty much always in the mood for is bacon.  And bourbon lol… so I thought why not combine those two and slather it all over a juicy burger?  I give you, my favorite burger, EVER!!

Seriously… it doesn’t get any better than that folks!  That burger didn’t last long after this photoshoot, I can tell you that.  I seared my burger in my trusty cast iron pan, but you could easily grill it if you prefer, or even broil it.  And of course, don’t forget to toast the bun, it makes a big difference!

For the burgers, I kept it simple with the burger recipe from these cheeseburgers (check out that secret ingredient!).  No egg, no breadcrumbs, minimal flavors.  I really wanted the flavor of the meat to shine through, plus leaving room on those tastebuds for the velvety white American cheese and of course, the bourbon bacon jam!

INGREDIENTS
BOURBON BACON JAM:

• 12 oz bacon, cut into small pieces
• 1 sweet onion, finely diced
• 3-4 cloves garlic, finely minced
• 2/3 cup apple cider vinegar
• 5-6 Tbsp brown sugar
• 5 Tbsp Bourbon
• 5 Tbsp water
• pinch of cayenne pepper
• cracked black pepper, to taste

CHEESEBURGERS:

• 2 lbs ground beef (I like to use 85/15)
• 1 small sweet onion
• 1 Tbsp heavy cream optional but recommended
• salt and pepper, to taste
• green leaf lettuce
• 4 slices white American cheese (or your favorite cheese)
• small amount of mayo (optional)
• 4 brioche hamburger buns (or your favorite buns)

INSTRUCTIONS
BOURBON BACON JAM:

1. To a large skillet, saute bacon pieces over MED heat until crispy, about 8-12 minutes.  I used center cut bacon, so there wasn't too much bacon grease, but if yours is particularly greasy, drain about half the grease.  Add onion and garlic, cooking until soft and tender, about 3-5 minutes.
2. Add cider vinegar, brown sugar, bourbon, water, cayenne, and black pepper. Stir to combine.  Bring to a boil, then simmer, stirring occasionally, until liquid is mostly cooked off, about 10-15 minutes. Mixture will be thick and syrupy.
3. ......................................

for full instruction please see : www.thechunkychef.com

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