Pimento Cheeseburgers With Bacon Jam Recipe

Recipe By Slurrp

Burgers are stuffed with pimento cheese before grilling and topped with delicious bacon jam before serving. This burger is not for the faint heart; the sweet bacon jam and pimiento cheese combine to create a delicious, sloppy bite. Any leftover spreads can be used to make an amazing grilled cheese sandwich. 

4.1
22 Rating -
Rate
Non Vegdiet
45minstotal
20minsPrep
25minsCook
45m.total
20m.Prep
25m.Cook
Pimento Cheeseburgers With Bacon Jam
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ingredients serve

Ingredients for Pimento Cheeseburgers With Bacon Jam Recipe

  • 0.06 pound Slab bacon, finely diced
  • 0.13 Small Onion, Finely Chopped
  • 1/2 tablespoon Brewed coffee
  • 0.38 tablespoon Soy sauce
  • 1/4 tablespoon Apple cider vinegar
  • 1/4 tablespoon Brown sugar
  • 1/4 tablespoon Granulated sugar
  • None Kosher salt
  • None Pepper
  • 1.50 ounce Sharp Cheddar, Shredded
  • 1/4 ounce Cream Cheese, At Room Temperature
  • 0.08 cup Mayonnaise
  • 0.06 cup Drained and chopped jarred pimientos
  • 1/4 Small garlic clove, finely grated
  • 1/4 tablespoon Gochujang
  • 0.06 teaspoon Worcestershire sauce
  • 0.06 teaspoon Pepper
  • 0.38 pound Ground chuck, preferably 20% fat
  • 1/4 tablespoon Canola oil
  • 1 Potato rolls, split and toasted

Directions: 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.
Nutrition
value
402
calories per serving
16 g Fat15 g Protein47 g Carbs7 g FiberOther

Current Totals

  • Fat
    16g
  • Protein
    15g
  • Carbs
    47g
  • Fiber
    7g

MacroNutrients

  • Carbs
    47g
  • Protein
    15g
  • Fiber
    7g

Fats

  • Fat
    16g

Vitamins & Minerals

  • Calcium
    446mg
  • Iron
    < 1mg
  • Vitamin A
    8079mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    42mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    30mg
  • Vitamin E
    1mg
  • Copper
    < 1mcg
  • Magnesium
    49mg
  • Manganese
    < 1mg
  • Phosphorus
    343mg
  • Selenium
    8mcg
  • Zinc
    2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp