Impress just about any guest with a burger they won’t soon forget. Chef Rachel’s signature burger has it all—juicy flavor, fresh toppings, and a bacon jam that’ll send everyone’s taste buds into a mouthwatering frenzy. Pair it with the 2020 JUSTIFICATION for a truly memorable meal.

• Prep time: 30 minutes
• Total time: 1 hour 30 minutes
• Servings: 4

Ingredients

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

Method

Burger:

• Generously butter the buns, then toast them on a flat surface/pan or on the grill.
• Meanwhile, season the burgers with salt and freshly cracked pepper, then grill until rare.
• Add the cheese so that it begins to warm. Continue cooking the meat until medium rare or to your liking.
• Season the arugula with Pedro Ximénez vinegar.
• 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. Enjoy!

Bacon Jam:

• In a large pot over low heat, cook the chopped bacon until crispy. Remove the bacon and set aside.
• Drain all fat except for 2 tablespoons, then add the onion and garlic and sauté until tender.
• Add the bacon, vegetable stock, honey, and sugar.
• Cook until the liquid has dissolved, and the bacon is sticky like jam.
• Season with Espelette pepper or barbecue seasoning to your liking.
• The jam can be stored for two weeks or longer in the freezer.

Suggested Wine Pairing

2020 JUSTIFICATION – Where the Old World meets the New with a blend of Cabernet Franc and Merlot.