Pimento Cheeseburgers with Bacon Jam

My son loves burgers. I craved them when pregnant with him so, he’s obviously loved them from the start 😂. While we all love a great regular, normal burger, trying out new kinds of burgers happens often around here. I love pimento cheese, not sure why, but I do. I am alone in this in the house 🤷‍♀️. I make my own, and happened to have some on hand when looking through my to try recipes, and this one leapt out. I was excited, so was the boy because it’s a burger, but my husband and daughter were looking glum. But not for long :) 

Since this recipe for pimento cheese has gochujang and Worcestershire, and mine didn’t, I added it to the meat. I loved this burger. So did everyone else. 

1/4 pound slab bacon, finely diced (1/3 cup)
1/2 small onion, finely chopped
2 tablespoons brewed coffee
1 1/2 tablespoons soy sauce
1 tablespoon apple cider vinegarO
1 tablespoon brown sugar
1 tablespoon granulated sugar
Kosher salt

About a cup of pimento cheese 

1 1/2 pounds ground chuck, preferably 20% fat
1 tbsp gochujang*
1/2 tsp Worcestershire sauce*
1/2 tsp 
Kosher salt
1 tablespoon canola oil
4 potato rolls, split and toasted
Sliced dill pickles and thinly sliced scallions, for serving

Make the bacon jam In 
a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over 
moderate heat, stirring occasionally, until softened, about 
4 minutes. Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid 
is reduced and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into 
a small bowl and let cool to room temperature.

Meanwhile, make the pimento cheese In 
a medium bowl, combine 
all of the ingredients.

Make the burgers Form the beef into four ¾-inch-thick 
patties and season with salt and pepper. In a large cast-iron 
skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, 
covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface 
and let rest for 5 minutes.

Place a burger on each roll bottom. Top with some of 
the pimento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.

** I added these to the meat because I had my own pimento cheese

If you need their recipe for pimento cheese

6 ounces sharp cheddar, shredded 
(1 1/2 cups)
1 ounce cream cheese 
(2 tablespoons), at room temperature
1/3 cup mayonnaise
1/4 cup drained and chopped jarred pimientos
1 small garlic clove, finely grated
1 tablespoon gochujang (Korean red pepper paste)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper


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