A delicious bacon jam burger recipe, with a fried egg and cheddar ale sauce.
This week, I’m sharing 5 BBQ recipes (one new one every day), that I created as part of the Ontario Gas BBQ Recipe Challenge. And lucky you, there are 4 other Ontario food bloggers who are sharing their great BBQ recipes, too. You won’t go wrong checking out all the other bloggers recipes, too, for some great summer BBQ inspiration!
After all the recipes are revealed by each of the bloggers, one recipe from each participant will be chosen by OGB. You’ll have a chance to vote for your favourite recipe and you can win one of the weekly $100 OGB gift cards just for voting. You can find more information and links to the other bloggers participating on the Ontario Gas BBQ website.
The Challenge: To create a British-inspired main course Beef Burger.
The Tool: The Burger Press.
My Recipe: Bacon Jam Filled Burger with a Fried Egg and Cheddar Beer Sauce
This was maybe the most fun of my BBQ challenges! I decided to go a bit over the top on this one and used a bacon jam-filled burger patty, topping it with a fried egg and then serving it with a Cheddar Beer sauce. I have to tell you, my family is still talking about this one!
The bacon jam cooked in a beef burger is the most perfect taste combination. The sweet and salty flavours of the jam infused the burger with flavours that made it one of the best burgers I think I’ve ever enjoyed. The toppings are based on the classic British dish – Welsh Rarebit – which features a cheddar/beer sauce and is often served over a fried egg and toast.
The The Burger Press was so much fun to work with. Using the tool, you press some beef in to the bottom of the press tool and then use the top part of the tool to make a pocket for stuffing. Of course cheese of any sort would be a nice filling for beef burgers, but my mind was on bacon jam. Once the jam is placed in the pocket, simply top with more beef and seal. The bottom of the Burger Press is removable to pop up a perfectly formed burger patty, with the filling all nicely sealed inside.
If you’re just popping in now, here’s a recap of the BBQ recipes I’ve shared so far:
- Cheddar Beer Sauce:
- 2 Tbsp. unsalted butter
- 2 Tbsp. all-purpose flour
- 1/2 tsp. powdered mustard
- 1 tsp. Worcestershire sauce
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 1/4 cup beer (plus more to thin, if necessary)
- 2/3 cup heavy cream
- 2 cups shredded Cheddar cheese
- 2 drops hot sauce (like Tabasco)
- Bacon Jam (makes enough to fill 4 hamburger patties):
- 6 slices bacon, diced
- 1 shallot, diced
- 1 small onion, diced
- 1/4 cup strong coffee
- 3 Tbsp. cider vinegar
- 3 Tbsp. dark brown sugar
- 1 1/2 Tbsp. maple syrup
- For the burger (for 4 burger patties):
- 1 1/2 lb. medium ground beef
- Salt and pepper
- 4 eggs
- 4 burger buns
- 4 tomato slices
- 4 large lettuce leaves
- For the bacon jam: In a frying pan over medium heat, fry bacon until the fat has rendered off and it is starting to brown. Remove the bacon to a bowl, then remove all but 1 Tbsp. of bacon fat from the frying pan. Add the onion and shallot to the pan and cook until they are softened and translucent. Add to the pan the coffee, cider vinegar, brown sugar and maple syrup. Bring mixture to a boil, then reduce heat to medium-low. Add bacon back to the pan and stir to coat. Simmer, stirring regularly, on medium low until most of the liquid has evaporated and it is thick and syrupy, 5-10 minutes. Remove to a bowl and allow to cool completely. (*Never put warm bacon jam in uncooked meat. You want your bacon jam to be the same temperature as your beef when you fill it). If not using immediately, cover and refrigerate until needed. To loosen it up if you need to, simply microwave for 10 seconds or so.
- For the Cheddar Beer Sauce: In a medium saucepan over low heat, melt the butter and whisk in the flour. Cook, whisking constantly for about 2 minutes, being careful not to brown the flour. Whisk in mustard, Worcestershire sauce, salt, and pepper until smooth. Add the beer and whisk to combine. Pour in cream and whisk until well combined and smooth. Gradually add the cheese, stirring constantly, until cheese melts and sauce is smooth, about 4 to 5 minutes. Add the hot sauce. Remove from heat and allow to cool. Refrigerate if not using immediately. To thin for serving, microwave for 10-15 seconds.
- For the burger: Mix ground beef with salt and pepper. Press meat in to the bottom of the burger press. Use the top to make a pocket in the beef. Fill with room temperature bacon jam. Press some more beef on top and press to seal. Repeat with all 4 burger patties. Refrigerate if not cooking immediately.
- Heat BBQ grill. Cook burger patties until cooked through (internal temperature of at least 160° F.). Toast your buns lightly. Meanwhile (or ahead of time), fry 4 eggs and set aside.
- To assemble burger: Place a lettuce leaf on bottom but, then put a slice of tomato on top of lettuce. Top with burger patty. Top burger patty with a fried egg and then spoon Cheddar Beer Sauce over top. Top with top bun. Enjoy!
I received complimentary BBQ tools and compensation for my participation in this challenge.