What is better than a nice juicy burger with an equally juicy red wine to hit the spot? The Bacon Jam Burger inspired by Paddy’s Brew Pub in Wolfville is a fantastic version with a creative twist. A grass-fed beef beef patty is topped with caramelized bacon and onions. Jalapeño Havarti provides a hint of heat and crispy onions add a nice textural component.
• 1 1/2 lbs Bacon
• 4 large onions sliced
• 1 tsp minced garlic
• 1/4 cup brown sugar
• 1/4 cup maple syrup
• 1 TBS dijon mustard
• 2 TBS vinegar
• 1/2 cup water
• Local grass-fed beef burger patties
• Sesame burger buns
• Bacon jam
• Jalepeño Havarti sliced
• Crispy onions
• Tomato sliced
To prepare Bacon Jam, place bacon in a large, heavy-bottomed pot and cook over medium heat until bacon is crispy and the rendered fat is foaming, about 10 minutes.
Pour bacon and rendered fat into a strainer placed over a bowl to drain fat. When fat is drained and bacon is cool enough to handle, remove bacon to a cutting board and chop.
Return pot to medium heat; drizzle 2 teaspoons of reserved bacon fat into pan. Sauté garlic and onions until soft and translucent, 7 to 10 minutes.
Stir brown sugar, maple syrup, dijon and vinegar into onion mixture; add bacon. Stir water into bacon mixture and cook until jam is a brick-brown bacon color and has a jam consistency, 10 to 15 minutes.
Grill burgers to desired wellness. Grill buns face down.
Assemble all ingredients and serve right away.
Yield: Serves 4-6