A delicious bacon jam filled beef burger, with a fried egg and cheddar ale sauce.
It’s BBQ season and burgers are in heavy rotation around here. I decided to go a bit over the top on this burger 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.
Bacon Jam Filled Beef Burger
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!