Pimento Cheeseburgers With Bacon Jam Recipe

Cooking Direction

• Make the bacon jam in a medium skillet, cook the bacon over moderate heat, stirring occasionally, until crisp, about 5 minutes. Transfer to a paper towel–lined plate to drain. Drain all but 1 tablespoon of the bacon fat from the skillet. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 4 minutes. Return the bacon to the skillet along with the coffee, soy sauce, vinegar and both sugars. Cook over moderate heat, stirring, until the liquid is reduced, and the jam is thick and glossy, about 5 minutes. Season with salt and pepper. Scrape the bacon jam into a small bowl and let cool to room temperature.
• Meanwhile, make the pimiento cheese in a medium bowl, combine the cheeses, mayonnaise, pimientos, garlic, gochujang, Worcestershire, and pepper and mix until evenly combined.
• Make the burgers Form the beef into four ¾-inch-thick patties and season with salt and pepper. In a large cast-iron skillet set on the grate of a preheated grill or on the stovetop, heat the oil. Cook the burgers over moderate heat until browned on the bottom, about 3 minutes. Flip and cook, covered, until browned and medium-rare, about 3 minutes. Transfer to a work surface and let rest for 5 minutes.
• Place a burger on each roll bottom. Top with some pimiento cheese, bacon jam, sliced pickles and scallions. Close the burgers and serve.

Cooking Tips

• You can make bacon jam earlier in the day to reduce your work while making burger.

Serving and Storage

• You can serve some baked oven fries alongside these burgers or tater tots, ranch potato salad, mac salad, coleslaw would also be great.
• The spreads can be stored for up to 3 days in the refrigerator.