Directions
“This recipe using a 1/3 pound @flcattleranchers burger that I purchased from @hmcattlecompany is a combination of tastes from various places i have been. It has a bit of bite but in a good way!
Pickled Onion and Peppers
1/2 cup of Seasoned Rice Vinegar
Pinch of Kosher salt
1 Tablespoon of sugar
Combine all ingredients, slice red onion and peppers very thin and add to liquid. Place in the refrigerator until it is used. Leave the seeds if you want more heat.
Burger
Pattied into 6 oz patties and seasoned with Matt Pittman – Meat Church] Holy Voodoo seasoning. Grill or sear to your preference and top with pepper jack cheese.
Bacon-Onion-Tomato Jam
2 slices bacon – chopped
1 medium sweet onion sliced thinly
4 Roma tomatoes – diced
1/2 cup of brewed coffee
1/3 cup basalmic vinegar
1 1/2 tablespoons of sugar
Cook bacon until fat is rendered then add onions and cook until translucent. Add tomatoes and cook while mashing the mixture. After vegies soften add the coffee.and simmer until reduced by half. Add sugar and basalmic vinegar and let it thicken to your desired consistency. The thicker the better. Season with salt and pepper as needed.
Dressed the Burger with lettuce, tomato and sliced avocado. The burger side is assembled patty first topped with the cheese. The patty is then covered with the jam then the pickled vegies. ENJOY! This is a 81/19 mix burger and it is outstanding. Fresh and not frozen.
Sides
Roasted Sweet Potatoes drizzled with olive oil and seasoned with Matt Pittman – Meat Church] Honey Hog. Cooked @425 for about 20 minutes or until they start to brown
Pict Sweet Mexican Street Corn – follow package instructions”