Compensation for this post was provided by Cobblestone Bread Co.™ and Big Green Egg® via AOL Media. The opinions expressed herein are those of the author and are not indicative of the opinions or positions of Cobblestone Bread Co.™, Big Green Egg®, or AOL.
The carefree days of summer are upon us and that means backyard parties, epic water balloon battles, and the heavenly smells of burgers hitting the grill. There is nothing more I enjoy than a backyard full of friends. When the word goes out that we’re about to light the grill, people show up fast. It could be my husband’s rock star guitar playing or our backyard full of hammocks but I like to think it’s my mad burger skills and unique burger combinations, like the ultimate bacon jam burger, that draws a crowd.
See, I believe there is a burger nirvana and to reach this utopia of mouth-watering goodness one must follow these three simple rules:
Quality Meat Is Key
I never skimp around when it comes to meat. It’s the base of the burger – the reason why you’re throwing the party in the first place – so show it a little love and make sure you purchase the best you can. If I don’t have time to grind it myself, I go to the store during the slow hours of the morning and ask my butcher to grind it fresh for me — fresh ground meat has so much more flavor than meat that’s been sitting under florescent lights for two days. Ask for 80/20 chuck roast ground. That way you get the optimal fat content. When you’re ready, form patties gently and be careful not to over work the meat as it just get’s tough and gummy if you handle it too much. Once the burgers hit the grill, the fat will sizzle down into the coals causing the ultimate flame-kissed burger.
The in-between is whatever your little heart desires in between the bun and the burger. A lot of my friends are diehard burger classics opting for cheese, tomato, lettuce, and maybe mustard but I’m on a different stage. What gets my burger-loving heart pounding is unique options like this bacon jam burger we’re about to talk about. Whatever floats your boat; make sure everything is as fresh and as ripe as it can be. If your feeling a little adventurous, create your own sauce or in this case sweet and savory bacon jam made with sundried tomatoes, onions, and bacon.
The Perfect Bun
Just as important as the meat, the bun is the cradle of it all. The ultimate burger bun should be flavorful, soft, and tender but can hold up to the monster you’re about to place on it. Now, I’ve gone through a lot of burger buns through the summers and I have to say that Cobblestone Bread Co.™ makes an insanely good burger bun. Perfectly dense and soft, these burger buns can hold up to any burger and taste fabulous.
The Ultimate Bacon Jam Burger
The classic meat and cheeseburger is amazing. That’s why it’s a classic but when I’m tired of tradition I like to change things up a bit. This summer I created the ultimate, over-the-top, deluxe burger with the help of an insane little condiment called bacon jam, Cobblestone Bread Co.™ Corn Dusted Kaiser Rolls and Big Green Egg®. It’s like a trifecta of burger bliss!
When it comes to summer entertaining, there is nothing better than grilling and Cobblestone Bread Co.™ buns are the perfect product to help step up your grilling game. Trust me, when your taste buds hit this flavorful hamburger you will be instantly transported to a world of burger utopia.
Take the summer staple to the next level with The Ultimate Bacon Jam Burger; A juicy flamed-kissed burger with a delicious combination of tangy and bright goat cheese, farm-fresh tomatoes, peppery arugula, and delicately sweet and salty sundried tomato bacon jam all sandwiched together on a sturdy but soft kaiser roll.
- 10 sundried tomatoes
- 10 ounces bacon, cut into 1” sections
- 2 yellow onions, peeled and sliced
- 1/2 cup water
- 1/3 cup light brown sugar
- 3 tablespoons apple cider vinegar
- ½ teaspoon black pepper
- 1 1/2 pounds ground beef 80/20 chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 Cobblestone Bread Co.™ Corn Dusted Kaiser Rolls
- 1 tablespoon grapeseed or canola oil
- 4 tablespoons goat cheese, softened
- 8 slices tomato
- 1 cup arugula
- Soak sundried tomatoes in hot water for 10 minutes. Drain and slice into thin strips. In a large heavy-bottomed pot over medium-high heat, cook bacon until cooked through and crisp. Add onions and sauté until tender, about 5 minutes. Add tomatoes, water, brown sugar, vinegar, and black pepper and bring to a boil. Reduce heat to a low simmer and simmer for 45 to 60 minutes until thickened and the water has completely reduced. Remove from heat and allow to cool for 10 minutes then place in a blender or food processor and puree. Can be made up to a week in advance and stored in the refrigerator.
- Divide the ground meat into four round patties and place in the refrigerator 2 hours before cooking. When ready to grill, preheat to 500°F (high heat). When ready to serve, season burgers equally with salt and pepper and place on the preheated grill and close the lid. Cook for 4 minutes, flip, and cook for another 4 minutes covered or until the internal temperature reaches 145°F to 150°F for medium-rare. Transfer to a plate and allow to rest for 5 to 10 minutes.
- While the burgers are resting, brush oil on burger buns and grill for 1 minute until the buns are lightly toasted. To assemble, place a burger patty on the bottom bun and top with goat cheese, then 2 tomato slices, and arugula. Spread a spoonful of bacon jam on the top bun and place on top of the arugula. Serve immediately.