Once summertime marches in ablaze with her sweltering heat waves, the last thing I want to do is turn on the oven in the heat of the day. In the late afternoons, the deck becomes our favorite gathering place. On any given sunkissed day, you’ll find us firing up the grill and serving Bacon Jam Pimento Cheese Burgers.
Burgers are always a big hit with my family, but plain burgers can get boring. The addition of bacon jam and pimento cheese elevates a plain, boring burger into star status.
Let’s make Bacon Jam Pimento Cheese Burgers!
Bacon Jam Pimento Cheese Burgers
Place chopped bacon in a saucepan over medium heat. Cook, stirring often, until crispy (about 20 minutes). Remove bacon and let drain on a paper towel-lined plate.
Leave 1/4 cup drippings in the pan and add chopped onion and garlic. Cook, stirring often, until translucent (about 4 minutes). Add sugar and the two kinds of vinegar. Bring to a simmer over medium-high heat.
Add the cooked bacon and reduce the heat to low. Cook until thickened (about 45 minutes), stirring often so that the jam doesn’t stick to the bottom.
Stir in cayenne pepper and salt. Set aside. The bacon jam will thicken a little more as it cools.
Helpful Hint: During summertime, I make the bacon jam earlier in the day before it gets too hot to stay in the kitchen. Bacon Jam will keep in the fridge for two weeks.
Divide pimento cheese into four mounds on a parchment-lined pan. Form into 1/2″ thick rounds. Freeze for about an hour or until frozen solid.
When I don’t have the time nor inclination to make homemade pimento cheese, my go-to pimento cheese is always Palmetto Cheese®. This pimento cheese was born in the Lowcountry of South Carolina. According to their website, “Palmetto Cheese was first introduced in local market outlets in Pawleys Island and Georgetown, SC in 2006. During visits to the Lowcountry, tourists would purchase Palmetto Cheese® to take home and share with family and friends. Since these humble beginnings, and over the last decade, Palmetto Cheese has expanded to over 8,500 locations in 40 states.”
I remember the first time I tasted Palmetto Cheese. I was hooked for life from the very first bite! At the time, it wasn’t available in my South Carolina town, so a friend of mine would bring me a container every time she came to visit. Since that time, my favorite pimento cheese with soul is available here and in 40 other states! Yay!
Form ground chuck into eight 1/2″ thick patties. Place frozen pimento cheese rounds on top of four of the patties. Top with remaining patties and seal edges. Season burgers with salt and pepper.
Grill over medium-high heat, uncovered, for 4-5 minutes per side (or until desired doneness).
Toast buns and add mayonnaise to the bottom bun. Top with burgers and bacon jam. Add the top bun and enjoy!
- 1 package (1 pound) thick-sliced bacon, chopped
- 1 Vidalia onion, chopped
- 3 garlic cloves, minced
- 1/2 cup light brown sugar, packed
- 2 teaspoons balsamic vinegar
- 3 Tablespoons apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/8 teaspoon cayenne pepper
- 1/2 cup pimento cheese
- 1-1/2 pounds ground chuck
- salt and pepper to taste
- 4 French brioche buns, toasted
- 1/2 cup mayonnaise
- In a medium saucepan over medium heat, cook bacon until crispy, stirring often. Remove and let drain on a paper towel lined plate.
- Add chopped onion and garlic to drippings and cook, stirring often, until translucent.
- Add brown sugar, balsamic and apple cider vinegar. Bring to a simmer.
- Add bacon back to pan and turn heat to low. Cook on low, stirring often, until thickened (about 45 minutes). Stir in cayenne pepper and salt.
- On a parchment lined pan, divide the pimento cheese into four discs, pressing to form 1/2" circles. Freeze until firm, about one hour.
- Form ground chuck into eight patties. Top four patties with frozen pimento cheese discs. Top with the remaining four patties and seal edges. Sprinkle patties with salt and pepper.
- Preheat grill to medium high and grill burgers, uncovered, for about 4-5 minutes per side, or until desired doneness.