Cracklin’ Bacon Hatch Jam Burger

Directions Print

1. Cook burger patty on a 350F flat top for 2 minutes each side, or until desired temperature is achieved.
2. Butter the brioche bun and toast until golden brown about 2 minutes remove.
3. Spread the bottom bun with mayo then top with shredded lettuce, picked onions, burger patty, hatch bacon jam, chicharrons, white cheese and toasted bun top.

Pickled Onions Directions

1. Place the Fruit punch and Vinegar in a non-reactive pot and bring to a boil.
2. Place julienned onions in a stainless-steel bowl and pour hot liquid over them, cover bowl with cling film and let cool down.
3. Once cooled place in a covered container and refrigerate for 10 – 12 days (about 1 week 5 days).

Chicharrons & Southwest Seasoning Directions

1. In a deep fryer at 350F, place the rendered pork skins in a basket and place another empty basket on top. Deep fry for 1-2 minutes until the pork skins puff up and start to crackle.
2. Place chicharrons in the stainless-steel bowl and toss in the southwest seasoning. You can store the cool chicharrons in a paper towel lined airtight container for up to 7 days.

Bacon Hatch Jam Directions

1. Finely dice bacon. Heat 10” non-stick pan to medium heat and render the fat off the bacon. Once the bacon is rendered about 5-7 minutes, remove bacon from fat with slotted spoon and set aside on paper towel.
2. Return the pan to medium heat and add the red hatch chilis. Cook for about 2-3 minutes and add in the salt, vinegar, and rendered bacon.
3. Allow the vinegar and liquid in the pan to reduce enough until the mixture starts to thicken. Then add in the honey and cook until it begins to bubble about 2-3 minutes, remove from the heat.
4. Allow the jam to cool then store in an airtight container in cooler for up to 5-7 days.