This is like a bacon cheeseburger that went to heaven!
The pimiento cheese and sweet bacon jam both melt into one dreamy, messy bite—this is not a burger for the faint of palate.
Pimento Cheeseburgers with Bacon Jam
Ingredients
BACON JAM:
QUICK CHEAT: Stop in and pick-up Cheshire Pork Bacon Jam
(regular or jalapeno)
1/4 pound slab bacon, finely diced (1/3 cup)
Note: We carry Goodnight Brothers dry cured, smoked thick cut bacon. It is amazing!1/2 small onion, finely chopped
2 tablespoons brewed coffee
1 1/2 tablespoons soy sauce
1 tablespoon apple cider vinegar
1 tablespoon brown sugar
1 tablespoon granulated sugar
Kosher salt
Pepper
PIMINTO CHEESE:
QUICK CHEAT: Stop in and pick-up
Musten & Crutchfield Original 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 pimentos
1 small garlic clove, finely grated
1 tablespoon gochujang (Korean red pepper paste)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon pepper
BURGERS:
1 1/2 pounds ground chuck, preferably 20% fat
Kosher salt
Pepper
1 tablespoon canola oil
4 potato rolls, split and toasted
Sliced dill pickles and thinly sliced scallions, for serving
Directions
Step 1
Make the bacon jam See the Quick Cheat above! 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.
Step 2
Meanwhile, make the pimiento cheese See the Quick Cheat above!
In a medium bowl, combine the cheeses, mayonnaise, pimientos, garlic, gochujang, Worcestershire, and pepper and mix until evenly combined.
Step 3
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.
Step 4
Place a burger on each roll bottom. Top with some of the pimiento cheese, bacon jam, sliced pickles & scallions. Close the burgers & serve.
These “BLT” hot dogs are topped with crispy bacon, fresh tomatoes and crunchy lettuce dressed with a creamy caraway-pickle mayonnaise.
BLT Hot Dogs with Caraway Remoulade
Ingredients
1/2 cup mayonnaise
1 tablespoon minced shallot
2 teaspoons chopped capers
1 tablespoon chopped dill pickle
1 tablespoon caraway seeds, toasted
8 hot dogs, grilled
8 hot dog buns, toasted
8 slices of crisp, cooked applewood-smoked bacon
1 cup chopped tomatoes
4 cups shredded iceberg lettuce
1/3 cup small basil leaves
Directions
Step 1
In a medium bowl, whisk the mayonnaise with the shallot, capers, pickle and toasted caraway seeds.
Step 2
Put the grilled hot dogs in the buns; top with the bacon and tomatoes. Toss the lettuce and basil with some of the caraway remoulade. Top the dogs with the slaw. Serve any remaining remoulade on the side.
*Recipe complements of Food & Wine