Clinton's Bacon Jam Burger

Bacon Jam, Hamburgers and Succotash

It's day one and I'm kind of excited! The first recipe comes from Clinton Kelly, the amazing co-host of The Taste and What Not to Wear (LOVE! But someone needs to explain Stacy London's hair--she reminds me of Anna from Frozen). The article this comes from "Cookout with Clinton (Rowley, 2015) is to build a better burger by adding one of his "special toppings" to the old standby. The toppings offered are: Guacamole (YUM!), Quick Queso (hmmm...) and Bacon Jam (What? What hipster decided to make jam out of bacon? Yuck!). Guess which topping they chose for me? Yep, hipster burger here I come!

Bacon Jam
Woman's Day Magazine July/August 2015

Active time: 35 minutes             Total Time: 35 minutes
Makes: 2 cups
Ingredients

• 1 lb bacon (cut crosswise into 1/2-inch pieces)
• 1 large yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 2 tsp mustard powder
• 1/2 c. bourbon
• 1/3 c. cider vinegar
• 1/4 c. maple syrup 
• 1/3 c. packed light brown sugar
• 1/8 tsp crushed red pepper flakes

Andy Making Bacon

My first impression? This sounds REALLY sweet, and as much as other people enjoy the sweet/savory combination, I'll stick with buttered popcorn and peanut M&Ms, thank you very much!
Directions

1. In two batches, cook the bacon in a large skillet over medium heat, stirring frequently, until crisp, 6 minutes per batch. Transfer to a paper towel-lined plate.
2. Discard all but 1 Tbsp fat and return the skillet to medium heat. Add the onion and garlic and cook, stirring occassionally, until beginning to soften, 6 minutes; stir in the mustard powder.
3. Add the bourbon, vinegar and maple syrup and simmer, scraping up any brown bits, until the mixture is reduced by about half, 3-4 minutes. Stir in the sugar and red pepper.
4. Return the bacon to the skillet and cook, stirring occasionally, until the liquid reduces to a fairly thick glaze, 4-5 minutes.

Bacon Jam simmering.

That sounds easy enough--now for the burgers!

Burger Ingredients

• 1 Tbsp packed light brown sugar
• 3 Tbsp paprika
• 1 Tbsp instant espresso
• 1 Tbsp dried oregano
• Kosher salt
• Black Pepper
• 3 1/4 lb ground beef
• Oil, for the grill
• 12 hamburger buns

Ok, why am I putting sugar and espresso in my hamburgers? This man may have exquisite taste as far as fashion goes, but his taste buds are cray-cray! On the plus side, I actually have instant espresso from a cake recipe (its super expensive if you're only using 1 Tbsp total).

Directions:

1. Heat grill to medium-high. In a bowl combine the paprika, sugar, espresso, oregano and 1 tsp each salt and pepper.
2. Gently form the beef into 12 balls (don't overwork the meat-this can result in a tough, dry burger.) Flatten each ball into a 3/4" thick patty. Using your thumb, make a shallow 1 1/2 inch wide indent in the top of each patty. Sprinkle the patties with spice mixture.
3. Lightly oil the grill. Place the patties on the grill, indent-side facing up, and cook until the burgers release easily from the grill, 3-4 mins. Flip and cook 3-4 minutes more for medium.
4. If desired, grill the buns until lightly toasted. Serve the burgers on teh buns with the bacon jam and other toppings, as desired.

Total Time: 55 minutes             Serves 12
Per Serving: 522 calories

Either this meal consists entirely of meat, or I have a decision to make (already? I'm doing this because I'm too lazy to plan and already I have to choose? How will I survive with all this pressure?). Luckily for me, the article comes with three choices for a veggie side dish: Edamame and Bacon Succotash, Green Bean Salad, and Tomatoes with Green Goddess Dressing. As intrigued as I am with the idea of Green Goddess Dressing, I actually have everything to make the succotash. Although I have no idea what a "succotash" is. It sounds like it will suck! (haha, I"m hilarious).

Edamame and Bacon Succotash
Woman's Day Magazine, July/August 2015

Active Time: 20 mins             Total: 20 mins
Serves: 8
Ingredients:

• 4 slices bacon
• 4 cups fresh corn kernels (about 4 ears)
• 1 1/2 c. frozen shelled edamame
• 2 roasted red peppers, but into 1/4" pieces (roast at 500F for 30 mins, remove and cover with foil for 30 mins. When cool, cut in half, remove skin, stem, and seeds and chop)
• 3 scallions, thinly sliced
• 3 Tbsp olive oil
• Kosher salt and pepper
• 3/4 c. fresh basil, roughly chopped

Me, cutting the corn for the succotash

Thoughts:  First, more bacon? suffering succotash. Second? YAY! Finally a use for that frozen edamame I bought back in '92. Ok, it was last fall.

Directions:

1. Bring a large pot of water to a boil. Cook the bacon in a medicum skillet over medium heat until crisp, 5-6 mins. Transfer to a paper towel-lined plate and break into pieces when cool.
2. Drop the corn and edamame into the boiling water and cook for 2 minutes' drain and run under cold water to cool.
3. In a large bowl, combine the corn, edamame, roasted red peppers, scallions, oil, 3/4 tsp salt and 1/4 tsp pepper. Fold in the basil and bacon just before serving. 

Per serving: 157 calories.

Now that everything is ready we can eat! I have family in town for Maxen's baptism on Sunday so we decided to invite them out for burgers. We planned to eat at 6, so I started everything at about 445. Luckily, they got into town late because this meal took a good 45 minutes longer than expected. Andy had fun frying bacon, but got busy feeding the chickens and forgot the burgers on the grill so they ended up more well than medium.

Time to eat! (Lila set the table)

For a meal that I thought I would hate, it turned out way better than expected. I will be making this again. The combo of crunchy bacon with sweet onions on a deliciously seasoned and well done burger was amazing. The succotash (which is apparantly a side dish made with corn and shelled beans) was a satisfying blend of flavors and textures. I wasn't a huge fan of the edamame. I would leave it out but everyone else enjoyed it. Except Lila. She ate the hamburger and corn.

Tips:

• The jam takes a lot longer to thicken than the recipe suggests. 
• Make the succotash ahead of time, serve at room temperature.
• I used one pan for everything: first boil edamame and corn then use to cook bacon (one batch for the succotash then the 2 batches for the jam and continue with jam recipe in that pan).

Verdict? Taste of Day Success!

The family agrees on delicious!

Even Lila liked the burgers (no jam for her).