Bacon-Jam Burger

Peggy Lampman | Contributor

Here's a sure-to-please, off-the-chart. lip-smackin' recipe inspired by the Charlevoix Roquette Burger's original, one-of-a-kind Bacon-Jam Burger.

My chutney-based dressing yields a  flavor alteration from the Roquette's original, but  the burgers I concocted projected us through the galaxy. Rich creamy brie enrobes the hot char of the patty, and smoky pieces of bacon marry sweet, tart chutney, which soak into the bun.

Here's some more burger blogs to whet-your-whistle.

Yield: 3-4 hamburgers

Ingredients

2 teaspoons finely minced shallot or onion
1/2 pound lean ground bison
1/2 pound grass-fed ground beef (I used 85%; if using a leaner grind, the burgers are a bit more fragile on the grill)
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
4 tablespoons savory fruit condiment*
3 tablespoons mayonnaise
2 slices bacon, fried and crumbled
3-4 hamburger buns, sliced horizontally if whole
1 fistful of arugula
4-5 ounces ripe brie, cut into thin slices

Instructions

1. Prepare gas or charcoal grill to medium-high heat .
2. Combine shallot or onion, grinds, salt and pepper. Form into 3-4 patties, depending on how thick you prefer your burgers.
3. Oil grill grates and place burgers on grates. (Remember: the leaner the grind, the more fragile the burger.)
4. Grill 3-5 minutes on each side, or until desired doneness.
5. Meanwhile, combine the chutney and mayonnaise, stir in bacon, and spread on the cut side of each bun half. Arrange arugula and brie on buns and tuck burgers in-between.

*Homemade jam or chutney is preferred. Or consider using a Petosky-produced American Spoons condiment, which uses fruit sourced in Michigan.

Peggy Lampman is a real-time food writer and photographer posting daily feeds on her website and in the Food & Grocery section of Annarbor.com. You may also e-mail her at peggy@dinnerfeed.com.