Sambal Bacon Jam
Cheeseburger with
Pomegranate Kentucky Mule
Pomegranate Kentucky Mule
Ingredients
- 1.5 oz Bulleit Bourbon
- .75 oz Fresh Pomegranate Juice
- .25 oz Lime Juice
- 4 oz Ginger Beer
Garnish
- Fresh Citrus or Lime Wedge, Pomegranate Seeds, Mint
Equipment
- Collins Glass
Instructions
- Build drink in glass over ice.
- Stir.
- Garnish with lime, pomegranate and a sprig of mint.
Cheeseburger (4)
Ingredients
- 1.5 lbs ground beef 80/20 grind
- 4 slices cheddar cheese
- Salt & fresh ground pepper to taste
- Sambal Bacon Jam
- Arugula
- 4 soft buns, brioche or potato rolls
Instructions
- Divide beef into 4 patties, roughly 6 ounces each.
- Sear burgers in a cast iron pan or grill on medium heat working 2 at a time, sear on side for 3-5 minutes prior to flipping the burger.
- After 2 minutes of searing on the second side, lay your slice cheddar on top of the burger to slowly melt as the burger reaches the desired internal temperature.
- Load up your buns with the cooked patty, sambal jam, fresh arugula, and serve.
Sambal Bacon Jam
Ingredients
- ½ lb thick sliced bacon, diced as small or as large as you want the spread to be, large for toothsome bites & small for something more spreadable
- 2 yellow onions, small diced
- 2 cloves of garlic, smashed
- ¼ c apple cider vinegar
- ¼ c maple syrup
- 1 tsp cinnamon
- 2 tbsp of sambal (chili garlic paste)
Instructions
- Cook the cubed bacon in a heavy-bottomed saucepan, dutch oven, or cast iron pan with deeper sides until the fat is rendered and pieces are crisping.
- Remove bacon from the pan and all but a few scant tbsp of the fat. Add the onion and garlic to the same pan & sauteé until just beginning to caramelize.
- Add in spices to bloom in the hot fat for no longer than a minute, followed by the apple cider vinegar and maple syrup.
- Add the bacon back to pot and let reduce until thick and jammy.
- For a smoother spread-like texture, pulse in a food processor [optional]. Extra jam not used on burgers should be stored in the refrigerator.
