Chef Rachel’s Signature Burger

Burger:

• 4 brioche buns
• 4 tablespoons butter 4 8-oz. burger patties
• Kosher salt, to taste
• Freshly cracked pepper, to taste
• 4 2-oz. slices Brie cheese or triple-cream Brie-style cheese (we use St. Angel) 1/2 cup arugula
• 1 teaspoon Pedro Ximénez sherry or red wine vinegar 4 tablespoons chive aioli or mayonnaise with chives
• 4 slices vine-ripened heirloom tomato, cut 1/4" thick
• 3/4 cup bacon jam (recipe below)

Bacon Jam:

• 4 cups applewood smoked bacon, chopped 1 onion, minced
• 1 tablespoon garlic, minced 2 cups vegetable stock
• 3 tablespoons honey 1 cup brown sugar
• 1 teaspoon Espelette pepper (we use the one from Le Sanctuaire, but you can substitute this spice with a mild chili or barbecue seasoning)
• 1 teaspoon freshly cracked black pepper, to taste
• 1 teaspoon kosher salt, to taste

Burger:

1. Generously butter the buns, then toast them on a flat surface/pan or on the grill.
2. Meanwhile, season the burgers with salt and freshly cracked pepper, then grill until rare.
3. Add the cheese so that it begins to warm. Continue cooking the meat until medium rare or to your liking.
4. Season the arugula with Pedro Ximénez vinegar.
5. Build the burger: Slather both halves of the bun with chive aioli, place the arugula on the bottom bun, and then add a slice of tomato, a beef patty, and a generous amount of bacon jam.
6. Enjoy!

Bacon Jam:

1. In a large pot over low heat, cook the chopped bacon until crispy. Remove the bacon and set aside.
2. Drain all fat except for 2 tablespoons, then add the onion and garlic and sauté until tender.
3. Add the bacon, vegetable stock, honey, and sugar.
4. Cook until the liquid has dissolved, and the bacon is sticky like jam.
5. Season with Espelette pepper or barbecue seasoning to your liking.

The jam can be stored for two weeks or longer in the freezer.