Sambal Bacon Jam Cheeseburger with Pomegranate Kentucky Mule
- Prep Time
- 15 Mins
- Total Time
- 30 Mins
- Yield
- 4 Serving
What you’ll need
for the Pomegranate Kentucky Mule
1.5 oz Bulleit Bourbon
.75 oz Fresh Pomegranate Juice
.25 oz Lime Juice
4 oz Ginger Beer
for the burger
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
for the jam
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)
Preparation
Making the Pomegranate Kentucky Mule
Build drink in glass over ice.
Stir.
Garnish with lime, pomegranate and a sprig of mint.
Making the burger
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.
Making the jam
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.
Optional: For a smoother spread-like texture, pulse in a food processor. Extra jam not used on burgers should be stored in the refrigerator.
