Directions

Bacon Jam

1. Slice the bacon into 2.5cm/1 inch chunks and cook in a large frypan until crispy. Set aside the fat rendered from the bacon in a heat safe bowl- set aside. Drain the remaining bacon fat on a plate lined with a paper towel. Once cool, finely chop and set aside.

2. In the emptied fry pan, add the onions, 3 tablespoons reserved bacon grease, and garlic. Sauté over low heat until the onions are very soft and translucent, about 15 minutes.

3. Add the bacon and brown sugar to the onions, stir to coat and cook for 2 minutes. Add the worcestershire, vinegar and water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy. Serve immediately or store in an airtight container in the fridge for up to 5 days.

Burger

1. Divide the meat into 4 patties and place on plate, using two fingers gently press the center down slightly. This ensures that the burgers don't shrink to much. Sprinkle salt, pepper and garlic powder on both sides.

2. Return the frypan to high heat. Add olive oil and place patties in pan. Cook without moving for 3 minutes. Flip and cook another 2 minutes and add cheese, cover and cook another 1-2 minutes until cheese is melted and cooked to your liking.You can use a thermometer to check internal temperature and continue to cook in oven if you want it well done.

Bring it all together

1. Place the bottom of the buns on 4 plates. Top with the lettuce and tomato. Add the patty then blue cheese and bacon jam.

   
   

   Serve warm on its own or add fries. Enjoy!