Gold Canyon Premium Angus Burger with Bacon Jam and Roasted Tomato Aioli
By David Miles
Ingredients
Bacon Jam
- 1 lb Prairie Creek Bacon, diced
- 3 each Markon First Crop Yellow Onions, chopped
- 3 tbsp Brown Sugar
- ¼ cup Aged Red Wine Vinegar
- Katy’s Kitchen Kosher Salt
- Katy’s Kitchen Ground Black Pepper
Roasted Tomato Aioli
- ½ cup Katy’s Kitchen Mayo
- 12 each Markon First Crop Cherry Tomatoes
- 1 clove Markon Ready-Set-Serve Garlic, minced
- 1 tsp Katy’s Kitchen Lemon Juice
- Katy’s Kitchen Kosher Salt
- Katy’s Kitchen Ground Black Pepper
- Sharp Cheddar Cheese
DIRECTIONS
To make the bacon jam, cook bacon until crisp, about 8-10 minutes. Transfer bacon to paper towels. Discard all but 2-3 tbsp of fat. Add onions and cook on medium-low until caramelized (about 15 minutes).
Stir in bacon and brown sugar. Add vinegar and cook until thick and jammy (about 10 minutes). Season with salt and pepper. Cool, transfer to a jar, and refrigerate for up to 1-2 weeks.
For the Roasted Tomato Aioli, preheat oven to 400°F. Lay cherry tomatoes on foil, drizzle lightly with oil, and roast for 15-20 minutes until soft and lightly charred. Let tomatoes cool slightly, then blend with mayo, garlic, lemon juice, salt, and pepper until smooth. Adjust seasoning to taste.
For the burgers, season patties with salt & pepper, sear on high heat 3-4 min per side, top with cheese during last minute to melt. Assemble and serve.
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