My version Miller & Lux Burger, from Tyler Florence’s restaurant “Miller & Lux” in San Francisco, California. Brioche buns, dry-aged beef, bacon jam, crispy fried shallots and watercress top this amazing burger. This has made my list of favorite hamburger recipes!
Bacon Jam Recipe from
INGREDIENTS
1 lb thick cut bacon
2 extra large sweet onions, quartered and thickly sliced
½ cup brown sugar, use coconut sugar for paleo
½ cup water
⅓ cup strong brewed coffee
1 tablespoon balsamic vinegar
INSTRUCTIONS
Cut the bacon into half-inch slices and add them to a large frying pan. Don’t worry if the bacon pieces stick together, they will come apart as they cook. Cook over medium-high heat for about 10 minutes, stirring frequently until the bacon is cooked but still quite chewy. A few crispy bits are ok. Use a slotted spoon to remove the bacon from the pan.
Pour out all but 1 tablespoon of the bacon drippings. Add the onions to the pan and cook for about 8-10 minutes then reduce the heat to low. Add the sugar and stir. Continue to cook until the onions have caramelized, about 20 minutes.
Add the reserved bacon, coffee, and water and increase the heat to medium. Continue to cook, stirring about every five minutes, until the onions are thick and jam-like, about 30 minutes. Remove from the heat and stir in the balsamic. Taste for seasoning and salt if necessary.
Use immediately or refrigerate for up to a week. Bring back to room temperature before serving. There will be little spots of white fat when you take it out of the fridge.
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