Espresso Infused Bacon Jam Burgers with Smoked Gouda Sauce
Espresso Infused Bacon Jam Burgers with Smoked Gouda Sauce
Courtesy of Zimmysnook
Rated 5.0 stars by 1 users
Servings
6
Prep Time
40 minutes
Cook Time
30 minutes
These aren’t your average backyard burgers. Toasted sourdough buns cradle rich smoked Gouda sauce, grilled dry-aged patties, lettuce, tomato and a grilled green apple slice. On top of that, the sweet and smoky espresso bacon jam is topped over the apple slice, then we layer on shaved fennel, a drizzle of cider-Dijon glaze, and fresh celery leaves for brightness. This burger is bold, balanced, and built to impress!
Whether you're grilling for Father’s Day, friends or just spoiling yourself, this is the burger that earns you serious bragging rights!
If you’re making these for a crowd, set up a burger board or station with the warm components kept warm (if possible) and let guests build their own.
Ingredients
- 6 sourdough buns, halved (base lightly hollowed)
- 2 lbs dry-aged organic ground beef (80/20)
- Kosher salt & cracked black pepper
- Leaf lettuce
- 6 heirloom tomato slices
- 1 fennel bulb, shaved
- Juice of 1/2 lemon + pinch of salt (for fennel)
- 2 green apples, sliced into 1/4" rounds
- Olive oil (for grilling apples)
- Fresh celery leaves (for garnish)
- 1 lb thick-cut bacon, chopped
- 2 large shallots, finely diced
- 3 cloves garlic, minced
- 1/3 cup dark brown or demerara sugar
- 1/4 cup freshly brewed espresso
- 2 tablespoons aged balsamic vinegar
- 1 tablespoon apple cider (not vinegar)
- 1 tablespoon toasted walnuts or pecans, finely chopped
- 1/2 teaspoon cracked black pepper
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 3/4 cup whole milk, warmed or at least room temperature
- 1/4 cup 35% cream, warmed or at least room temperature
- 1½ cups smoked Gouda, grated
- Grated nutmeg, to taste
- 1 teaspoon Dijon mustard
- Salt and white pepper, to taste
- 1/2 cup apple cider
- 1 tablespoon Dijon mustard
- 1 teaspoon maple syrup
- 1/8 teaspoon white pepper
- Pinch salt
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OvenBond Stainless Steel Half Sheet Pan
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Provisions Stainless Steel Chef’s Tools
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For the Burgers
Espresso-Infused Bacon Jam
Smoked Gouda Cheese Sauce
Cider-Dijon Glaze
Featured Products:
Directions
Make the Bacon Jam
This sweet-salty jam brings depth thanks to espresso and balsamic. A little goes a long way.
- In a large 12.5” sauté pan, cook bacon until crisp. Remove with a slotted spoon; drain on paper towels.
- Leave 1 tablespoon bacon fat in the pan. Add shallots and garlic, sauté 4–5 minutes until softened and golden.
- Stir in sugar and let it melt and begin to caramelize.
- Stir in the espresso, balsamic and apple cider. Simmer 5–6 minutes until glossy and reduced.
- Return bacon to pan. Simmer 10–12 minutes, stirring often, until thick and jammy.
- Stir in toasted nuts and cracked black pepper. Cool, then refrigerate (up to 5 days).
Prep the Fennel
Toss shaved fennel with lemon juice and salt.
Make the Smoked Gouda Sauce
This sauce lives at the intersection of comfort food and fancy. Use freshly grated cheese for best results; pre-shredded can lead to clumps.
- Melt butter in a 2-qt saucier or small sauce pot over medium heat. Whisk in flour to make a roux. Cook for about 2 minutes, stirring constantly, until the mixture is pale golden and has a nutty aroma.
- Gradually whisk in warmed milk and cream. Bring to a gentle simmer.
- Add the grated nutmeg, stir in Dijon mustard and season with salt and white pepper.
- Lower the heat, and gradually stir in the Gouda. Continue stirring until smooth and creamy.
- Keep warm, or reheat gently before serving.
Make the Cider-Dijon Glaze
Adds sweet tang and ties everything together.
- In a 0.75-qt butter warmer or small sauce pot, reduce cider by half over medium-high heat (should yield about 1/4 cup).
- Whisk in Dijon, maple syrup, white pepper, and salt. Simmer 2–3 minutes more until slightly thickened.
Grill the Patties
Form beef into 6 equal patties (about 1/3 lb each). Press a shallow dimple into each center.
- Season both sides with salt and pepper.
- Grill over high heat, 3–4 minutes per side (or until your preferred doneness).
- Let rest 5 minutes before assembly.
Grill the Apples
Brush apple slices lightly with oil and grill 1–2 minutes per side until just softened with grill marks.
Toast and Fill the Buns
Lightly toast sourdough buns (grill or broiler).
- In the lightly hollowed-out base of the bun, spoon in about 2 tablespoons warm Gouda sauce.
Assemble the Burgers
Add a grilled patty to the Gouda-filled bun base.
- Top with a leaf of lettuce, a tomato slice and a green apple slice.
- Spoon 1–2 tablespoons of bacon jam over the apple slice.
- Top with a small mound of shaved fennel.
- Drizzle with cider-Dijon glaze.
- Garnish with celery leaves.
- Crown with the toasted top bun and serve!
Recipe Video
Recipe Note
Pro Tips:
Make it in stages: Bacon jam, cheese sauce, and glaze can be prepped up to 5 days ahead—huge time saver.
Get the best beef you can: Dry-aged organic beef has a deeper, richer flavour, but high-quality 80/20 ground beef works great too.
Don’t skip the acid: The fennel, apple, and Dijon glaze add brightness that balances the richness.
Gouda sauce tip: When making the roux (the butter and flour base), whisk constantly and cook just until it smells nutty and turns pale golden, about 2 minutes. This keeps your sauce velvety smooth with no floury taste.
Burger tip: Press a dimple in the centre of each patty to prevent puffing.
Customize: Not into fennel? Try arugula. Use a fresh apple slice instead of a grilled one.
Serving Tip:
If you’re making these for a crowd, set up a burger station (or board) with the warm components kept warm (if possible) and let guests build their own. You’ll look like a genius, and no one’s burger gets soggy.
