TUE 8/7c SEP 2


Bacon Marmalade Burger

Frank makes his own bacon marmalade, and the sweet, salty, and rich flavor meshes perfectly with the savory burger.


For the patty

  • 1/3 lb fresh ground beef, 80/20 ratio
  • 1 slice fontina cheese
  • 1 red heirloom tomato
  • 5 arugula leaves

For the pickles

  • 5 ramps
  • 1 cup white wine vinegar
  • 1/4 cup sugar
  • 2 Tbsp salt

For the caraway beer mustard

  • 3 egg yolks
  • 4 Tbsp dry mustard
  • 2 Tbsp brown mustard seeds
  • 2 Tbsp caraway seeds
  • 1/3 cup cider vinegar
  • 1/3 cup good ale
  • 1/2 cup vegetable oil
  • Salt to taste

For the bacon marmalade

  • 1 Spanish onion, diced
  • 1/4 lb apple-smoked bacon, cubed
  • 1/4 cup good ale
  • 1 tsp paprika
  • Salt to taste


To make pickles

  1. Slice ramps thin.

  2. Simmer vinegar, sugar and salt until combined.

  3. Cool vinegar mixture completely, pour over sliced ramps.

  4. Refrigerate overnight.

To make caraway beer mustard

  1. Beat egg yolks, add dry ingredients, fold to combine.

  2. Slowly add cider vinegar and ale, stirring to combine.

To make bacon marmalade

  1. Cook bacon cubes in a pot with 1 Tbsp oil.

  2. When bacon is crispy, remove with slotted spoon.

  3. Using no more than 1 Tbsp of the bacon fat, simmer the diced onion until soft.

  4. Add paprika and ale, stir to combine. Bring to a boil, then reduce to a simmer.

  5. Add cooked bacon, simmer until thickened.

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Bacon Marmalade Burger