Jam - Prep Time: 10 minutes Cook Time: 1 hour 20 minutes
Yields: 1 jar
Hamburger - Prep Time: 10 minutes Cook Time: 12 minutes
Yield: 6 Burgers
Jam
10 strips thick cut bacon ( chopped)
4 large white onions (large dice)
1/3 cup brown sugar
3 tablespoons balsamic vine1gar
2 tablespoons honey
2 tablespoons stone ground mustard
1 tablespoon fresh thyme
1 teaspoon salt
2 tablespoons water
1/2 teaspoon smoke black pepper
Hamburger
2 pounds hamburger
1 1/2 tablespoon Montreal Steak Seasoning
2 teaspoons garlic salt
1 teaspoon smoked black pepper
8 ounces smoked gouda cheese (shredded or sliced)
6 onion hamburger buns
Cook bacon until all the fat has been rendered on medium heat. Remove bacon with spoon and drain bacon but leave 1 tablespoon.
Add in bacon to the pan. Put pour in balsamic vinegar and get all the bits off the bottom of the pan. This is called deglazing the pan.
Add in onions, brown sugar, honey, stone ground mustard, thyme, water, salt and pepper. Cook covered for 20 minutes.
Partially uncover the pot and cook for another hour, stirring occasionally so it doesn’t stick. If need be add in just a little more water. Let cool and jar. Store in refrigerator for one week. bring to room temperature before putting on the burger.
Add Montreal Steak Seasoning, garlic salt, pepper to hamburgers. Fold in with hands until mixed. Don’t over mix the beef. Form into 1/3 pound patties about 3 1/2 in diameter.
Preheat grill until about 400 degrees or preheat pan on stove. Place burgers down on grill or pan and close cover. cook for 4 – 7 minutes until hamburger no longer sticks to grill/pan. Turn only once and cook on the other side for 2-4 minutes. (Cook time varies upon your preference of doneness)
Place cheese, covering the burger and place lid down for about 1 minute until cheese gets melty and gooey.
Butter the bun and grill butter side down. Place burger on bun top with bacon onion jam and enjoy!
