I’m bringing burgers to the table, but you know I had to put my “Miss Brown” twist on it. These burgers are a combo of ground beef and strip steak for that extra rich, fatty flavor, topped with my sweet and spicy hot pepper bacon jam and homemade beer cheese. Need I say more?
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Active: | 55 min |
| Yield: | 6 servings |
Ingredients
- 1 pound ground NY strip steak
- 1 pound 80/20 ground beef
- 2 teaspoons kosher salt
- 2 1/2 teaspoons freshly ground black pepper
- 1 pound bacon
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 jalapeños, finely chopped (leave the seeds in for extra spice)
- 2 cloves garlic, minced
- 1/4 cup sherry wine
- 1 cup light brown sugar
- 2 tablespoons molasses
- 1/4 cup apple cider vinegar
- 1 tablespoon canola oil
- 6 hamburger buns
- Beer Cheese, recipe follows
- 2 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2/3 cup lager beer
- 3/4 cup whole milk
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- Kosher salt and freshly cracked black pepper
- 8 ounces sharp Cheddar, freshly grated
Instructions
- Line a sheet tray with parchment paper. Combine the ground steak and beef together in a bowl until well mixed. Form 6 patties, then sprinkle both sides with the salt and 2 teaspoons of the pepper. Let come to room temperature or refrigerate until ready to cook.
- For the jam, render the bacon in a saute pan over medium-low heat until crispy. Remove from the pan to a paper towel-lined plate and discard the bacon fat, leaving just 1 tablespoon in the pan. Place the cooked bacon into a food processor and pulse until the bacon is in coarse pieces. To the same pan, add the onions, bell peppers and jalapeños and saute until softened and lightly caramelized, 7 to 8 minutes. Add the garlic and cook for an additional minute. Deglaze with the wine, cooking until fully evaporated, then add the brown sugar, molasses, vinegar, remaining 1/2 teaspoon pepper and 1/2 cup water. Simmer until thickened and syrupy, 4 to 5 minutes. The jam should be spreadable and slowly fall off a spoon. Allow to cool slightly while the burgers cook.
- Heat a large cast-iron skillet over medium-high heat. Add the oil, then cook the patties 3 to 4 minutes per side, depending on the desired doneness.
- To assemble, spread the bacon jam on the bun tops. Place the burger patties on the bun bottoms, then a ladle full of Beer Cheese.
- Melt the butter in a medium saucepan over medium heat. Add the flour and whisk it together until a thick paste has formed, about 1 minute. Pour in the beer and continuously whisk so there are no lumps. Cook the mixture to allow the alcohol to cook out from the sauce, 2 to 4 minutes. Add the whole milk, Worcestershire, mustard, garlic powder, paprika, salt and pepper and whisk until everything is fully incorporated. Remove the pan from the heat and add the cheese in batches, making sure all of the cheese has fully melted.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1191 |
| Total Fat | 78 g |
| Saturated Fat | 31 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 54 g |
| Cholesterol | 216 mg |
| Sodium | 1193 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1191 |
| Total Fat | 78 g |
| Saturated Fat | 31 g |
| Carbohydrates | 63 g |
| Dietary Fiber | 2 g |
| Sugar | 36 g |
| Protein | 54 g |
| Cholesterol | 216 mg |
| Sodium | 1193 mg |
Reviews
These Burgers were fantastic! My guests even asked for seconds!! I was serving 8 people, so I added an additional pound of ground strip steak. to the burger mix, omitting the salt and pepper, and replacing that with 2 tablespoons each of Montreal seasoning and Worcestershire sauce. The jam was perfect and it made a ton! (No need to double the recipe.) I made it the night before and simply reheated it over low heat on the stovetop. I used my own beer cheese recipe, which is more of a spread than a sauce. I toasted the buns lightly, slathered about 2 Tbsps of beer cheese on the bottom, then added the patty hot off the grill, put a heaping Tbsp of jam on the patty then the top of the bun. Best burgers I’ve ever made!! Thank you!!!
Making this now…. When do you put the bacon back in? Do you cook it more with the jam? Or add at the end? Recipe doesn’t say anything about it after it’s pulsed. Edit. I just added at the end.