JUSTIFICATION Burger

Burger: 

• 4 ea Brioche bun
• 4 tablespoons Butter
• 4 ea 1/2 pound (8 ounces) Burger patties
• 1/2 cup Arugula
• 1 teaspoon Pedrox Ximenez (sherry or red wine vinegar)
• 4 slices (2 ounces ea) Brie cheese / triple cream brie style cheese (we use St. Angel)
• 4 ea 1/4" thick slices Heirloom vine ripened tomatoes
• 4 tablespoons Chive aioli (or mayonnaise with chives)
• 3/4 cup Bacon jam (recipe below)
• To taste Kosher salt
• To taste Freshly cracked pepper

Bacon Jam: 

• 4 cups Applewood smoked bacon (chopped)
• 1 ea Onion (minced)
• 1 tablespoon Garlic (minced)
• 2 cups Vegetable stock
• 1 cup Brown sugar
• 3 tablespoons Honey
• 1 teaspoon Espelette (we use from Le Sanctuaire, but you can sub this spice with a mild chili or BBQ seasoning)
• 1 teaspoon Freshly cracked black pepper
• 1 teaspoon Kosher salt

Burger:

• Generously butter buns, toast on a flat surface/pan or on grill
• Meanwhile season burgers with salt and freshly cracked pepper and grill until rare
• Add the cheese so that it begins to warm; continue cooking meat until medium rare or to your liking
• Season arugula with Pedro Ximenez vinegar
• Build Burger:
• Slather both sides of bun with chive aioli and place arugula on bottom bun
• Add a slice of tomato and beef patty
• Slather top bun with a generous amount of bacon jam
• Enjoy!!

Bacon Jam:

• In a large pot over low heat, cook chopped bacon until crispy
• Drain all fat except for 2 tablespoons, add the onion and garlic and sauté until tender
• Add the bacon and the vegetable stock, honey, sugar
• Cook until the liquid has dissolved, and bacon is sticky like jam
• Season with Espelette or BBQ seasoning to your liking
• Can be stored for 2 weeks or longer in the freezer