Brie Burgers with Peach & Onion Jam

Ready for some decadence? It’s comin’atcha in a big way with this burger! Not only is this grass-fed beef stuffed with a creamy, melty, oozy brie but then it’s topped with a sweet, caramelized, sticky jam that adds a depth and richness I can’t explain. Even using those words: depth and richness. I don’t think I use them any other time but for THIS burger they’re necessary.

Peach & Bacon Jam

For these burgers, we’ve used a great quality meat and kept it simple. We added only salt and pepper to taste because the REAL star of the show is the peach and bacon jam! Plus, we’re stuffing the burger with brie….so who needs any other flavor competing with THAT?! Thanks to Striped Spatula for this recipe!

• 1-1/2 pounds applewood smoked bacon (I use thick cut), cut into 1/2-inch pieces
• 1 large yellow onion , chopped (about 1-1/2 cups)
• 4 ripe peaches , peeled and cut into 1/2-inch dice (about 3 cups)
• 3/4 to 1 cup dark brown sugar (depending on how sweet your peaches are)
• 1 teaspoon freshly ground black pepper
• 2 tablespoons whole grain Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons bourbon 

• In a large, heavy-bottomed pot, cook bacon over medium-high heat until crisp, about 10 minutes. Remove from heat and remove bacon with a slotted spoon and set aside. Carefully remove all but 2 tablespoons of bacon fat from the pot and discard or save for another use.
• Return pot to heat, add onions, and cook over medium heat, stirring occasionally, until softened, about 8 minutes. Return bacon to the pot with chopped peaches, brown sugar, black pepper, mustard, Worcestershire sauce, apple cider vinegar, and bourbon (if using). Bring to a boil, reduce heat, and simmer, stirring occasionally, until jam is thick and glossy, about 30-35 minutes. (If your peaches are very juicy and throw a lot of liquid into the jam, this might take a little longer; continue simmering until thick.) As the jam cooks, use the back of your wooden spoon to break up the peaches. Remove from heat and cool to room temperature.
• If a smoother texture is desired, transfer cooled jam to the bowl of a food processor and pulse a few times until you reach your desired consistency. Serve jam at room temperature.

Live Cooking Demo

Cocktail

I’m trying something new here with the following recipe: I’m giving you the PDF version of the recipe we used from Empress Gin. That way, you can see EXACTLY how THEY say to make it, since our versions sometimes get a little heavy handed 🙂 Plus…you can check out all of the other cool cocktail concoctions Empress Gin has to offer!