I love burgers. I love finding new ways to make burgers better and more interesting. So I decided to make some toppings that defy tradition and will not only make your burgers better but these jams and jellies will add a kick to just about anything.
Bacon. Bacon has been the new black for the past couple of years. People find new ways to use bacon every day so why not make it into a jam to top just about anything you can think of. I use bacon jam for burgers, sandwiches, waffles, toast, eggs and grits, the uses are endless. So below is my recipe.
Bacon Jam:
1 1/2 pounds sliced bacon cut into 1 inch pieces, I use apple wood smoked bacon
2 medium Vidalia onions cut in half and sliced
3 garlic cloves peeled and smashed
1/2 cup brown sugar
1/4 cup maple syrup
1/2 cup brewed coffee
1/4 cup bourbon
1/2 cup cider vinegar
In a large skillet cook bacon until lightly brown and fat is rendered over medium heat, about 20 minutes. With a slated spoon remove bacon from drippings and place onto a plate covered in a paper towel to drain. Pour all but 1 tablespoon of drippings from the pan and return to heat. Place the onions and garlic and cook until the onions are translucent. Add in all ingredients except the bacon until combined then add bacon. Cover pan, reduce heat to low and let simmer for about an hour stirring occasionally the liquid should become the constancy of maple syrup. When this happens remove from heat pour into a food processor and pulse until the mixture is coarsely chopped.
You can place into airtight containers for about 4 weeks in the refrigerator.
Onion jam is just as versatile as bacon jam. It is great for sandwiches and you can even use it to top grilled meat.
Onion Jam
1/4 cup canola oil
4 large Vidalia onions peeled and cup on 1/4 inch slices
2 cloves garlic peeled and smashed
sea salt and pepper
2 cups red dry wine
1/2 cup red wine vinegar
1/2 cup brown sugar
In a medium sauce pan heat oil and then add onions, garlic and salt and pepper to taste. Sauté for about ten minutes then add wine. Cook onions until the wine reduced almost completely. Leave on low heat and add brown sugar and vinegar. Let simmer until the mixture is a jam like consistency about 15 minutes, do not let burn.
You can use immediately and store left overs in an airtight container for about a week.
Jalapeno Jelly can be used in more ways then you may think. It is great on burgers, it can add some kick to breakfast sandwiches and grilled cheese sandwiches. It can also be used for multiple appetizers options
Jalapeno Jelly
1 large yellow pepper
12 jalapenos
1 1/2 cups cider vinegar
4 1/4 cups granulated sugar
4 ounces pectin
sea salt
4 seeded jalapenos seeded and finely chopped
1/2 yellow pepper seeded and finely chopped
Combine the seeded bell pepper and jalapenos in the container of a food processor and process until finely chopped. This can be done in batches. Place process peppers into a large sauce pan with cider vinegar. Bring to a boil then reduce to a simmer and leave for about 20 minutes. Strain mixture through a fine strainer and at least two layers of cheese cloth. You should have about 1 cup of liquid. Return this to the sauce pan with the sugar and stir until all sugar is dissolved over medium heat. Bring to th a boil and let boil for one minute then add pectin. Stir in remaining peppers. remove from heat and ladle into sterile canning jars leaving about 1/ inch of space at the top, remove any bubbles the top. Place tops and rings on jars and seal in a hot water bath. Let cool completely. Jelly should be good from one year of canning as long as seals are intact. Refrigerate after the seal is broken.
And there you have it, three new items to make your burgers the best on the block.
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