Who doesn’t love a big, juicy grilled burger? Throw on some gooey, tangy goat cheese, some arugula, and home made brown-ale bacon jam and you cant go wrong!
The recipe below is for some simple burgers and the bacon jam to go along with it. This time we decided to use Dogfish Head’s Palo Santo Marron to celebrate their entrance to the Louisiana market! This wood-aged Imperial Brown Ale is malty sweet with a nice woody boozy finish that we knew would be a great addition to the bacon jam.
Read on for the full recipes!
*also, if you want some fancy-ass fries to go with your fancy-ass burger, check out our recipe for Homemade Pomme Frites here!
Burger Recipe — (makes approximately 6 patties)
3 lbs ground beef (80/20)
1/4 cup Montreal Steak Seasoning
1 tbsp Tony Chachere (or cajun seasoning of your choice)
1/8 cup Worcestershire Sauce
Combine all ingredients into a large bowl and mix thoroughly
Separate into 6 equal sized balls and then press into patty form
Set aside until you’re ready to throw them on the grill
Palo Santo Marron Bacon Jam
1 lb thick cut bacon
1 cup diced onions
4 diced green onions
1/2 cup brown sugar
1/4 cup maple syrup
1/4 cup apple cider vinegar
4 cloves of garlic (finely minced)
Add diced bacon to a skillet and cook until crispy
Drain all grease from pan, but leave just enough to coat the pan
Add onions and garlic and caramelize
Add beer, brown sugar, maple syrup, and vinegar and bring to a simmer
Add bacon and continue to simmer
Reduce down to thicken into a paste like consistency
FINALLY, all you have to do is throw the burgers on the grill or cast iron skillet and cook to desired wellness, add a nice spread of goat cheese on top of the burger patty, top off with a nice bunch of arugula, and smear a healthy portion of your home-made bacon jam on the underside of the top bun!
To make this even more special, fry up some home made french fries, or at least some tater tots from a bag.
Try pairing your burger with Dogfish Head’s Burton Baton. This big and boozy Imperial IPA will hold up to the richness of the burger and jam!
(feel free to hit us up and let us know what you think about this recipe!)