I Tried Smoked Burgers with Homemade Bacon Jam and It Changed Everything!
Dry-Aged Smoked Burgers with Balsamic Bacon Jam
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Introduction
A Dry-Aged Burger Blend, Low and Slow, Topped with Bacon Jam
What's up BBQ fans! I'd had a burger craving since Monday, and by Saturday, the rain wasn't going to stop me. Today, we're making smoked burgers from a dry-aged blend on the Yoder YS640s, topped with my first-ever batch of homemade bacon jam.
The Beef
This is a prime, dry-aged burger blend (I believe 30 days) from Lafrieda Meats, the New Jersey butcher I've bought dry-aged beef from for about 10 years. Not sponsored. It's a family recipe their father created about 80 years ago, and they've never changed it. I used to grind my own, but this blend is that good. When it went on sale, I stocked up on eight packs.
The Burgers
Keep the seasoning simple, and mix it in gently:
Fresh cracked pepper from the Pepper Cannon (use code: RUMANDCOOK to save 10%)
Diamond Crystal kosher salt. Some people salt at the end. I don't think it makes much difference.
A little garlic powder and onion powder
About a quarter of an onion, grated on a microplane
Pro tip from my dad: grate the onion instead of dicing it. For years, I diced onion into my burgers, and they always fell apart. Then I watched my dad grate it in. You get all the onion flavor and moisture, and the burger holds together.
I made three burgers from 1½ lb, closing up the edges since they shrink. Don't overmix. If you're grilling them, chill the patties 15 to 20 minutes first so they hold together. Mine came straight out of the beer fridge at about 34°F, so they were ready for the smoker.
The Cook
Bear Mountain Oak pellets
250°F on the top shelf
About 1 hour 10 minutes for these thick patties
At 120°F, I kept going. I'm a medium to medium-well guy. Growing up in Canada, it's hard to find a burger with any pink in it. Pull them whenever you like.
The Bacon Jam
This makes a small batch, enough for three burgers with some left over.
Bacon:
Cut one package of cold bacon across the strips into roughly ½-inch pieces with a sharp knife. Fifteen minutes in the freezer makes it even easier.
Cook in a large 12-inch pan over medium to medium-high heat, breaking the pieces apart for the first couple of minutes, then stirring every couple of minutes for about 10 minutes.
You want good color, but not super crispy. It keeps cooking in the hot fat, so pull it a little early. Drain it on paper towel.
Strain the grease and wipe out any loose bacon bits so they don't burn, but leave the fond on the bottom of the pan. That's gold.
Onions:
Finely chop the rest of the onion, then cook it in about 3 tbsp of the bacon fat over medium or just below.
Add a pinch of salt, about ¼ tsp, to help pull out moisture.
Go slow. You want soft, sweet, caramelized onions with no dark or burnt edges, not fried onions.
The sauce (mixed in a bowl, then poured over the onions):
2 small cloves of garlic, minced
½ tsp each smoked paprika, salt, pepper, garlic powder and onion powder
About 1 tbsp W sauce
About 1 tbsp of your favorite barbecue sauce
About ¼ cup of good balsamic vinegar, the star of the show
Optional: a little cayenne for heat
Simmer and stir until it starts to thicken, scraping up the fond. Break the bacon into a mix of fine and larger pieces, fold it in before the sauce gets too thick, and let it sit a few minutes so the bacon soaks up the flavor. Cook a couple more minutes, then let it cool a bit.
Building the Burger
Rehydrated minced onion, the old-school fast-food burger onion. I saw Chud's BBQ do this years ago, and this was my first time trying it. Soak dried minced onion in a little water, then drain.
Pickles and some red onion
Mustard and ketchup
No cheese. I love melted cheese on pizza, lasagna and a French dip, just not on my burgers. You do you.
A big pile of bacon jam on top
Taste Test
Absolutely outstanding. Tons of smoke flavor, and you can see a smoke ring across the top and bottom. The oak comes through nicely, and the balsamic really pops in the bacon jam. My only complaint: I made the burger way too thick for my small mouth.
Final Thoughts
If you've never made bacon jam, try it. It takes a little time and not many ingredients, and it takes your burgers to another level. Next time, I'd smoke the bacon before making the jam. I bet it'd be even better.
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Thanks For Watching
Whether you're a seasoned pitmaster or a novice, these tips will enhance your cooking skills and leave your family and friends raving about your delicious, smoky creations. Don't forget to subscribe to my YouTube channel for more step-by-step videos, and let's together become the barbecue heroes we were meant to be!
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