We have a burgerlicious announcement: it’s National Hamburger Day! We find great joy in celebrating these fun, silly holidays. A reason to cook good food paired with wonderful wines is always cause for celebration. Harney Lane team member and super chef Suzanne has provided us with everything we need to make the perfect burger!
Below is her recipe for thick and juicy prime rib burgers, smothered in a downright droolworthy burger topper – Bourbon Bacon Jam. This magical “bacon lover’s candy” is scrumptious sandwiched between buns, but can be used on so much more than patties. Try it on your breakfast sandwich, grilled cheese, pizza or anything else you crave. We guarantee that once you start, you won’t be able to stop.
Save the printable recipe card for Bourbon Bacon Jam here.
Now it’s time to assemble your dream burger. Select your favorite toppings, light the grill and find your way to burger heaven. Our mouths are already watering!
Need a burger-loving wine? For smoky meats hot off the BBQ, we go right to pairing our Petite Sirah and Home Ranch Zinfandel. These versatile reds are big enough to stand up to the robust flavors of a stacked, juicy burger, but easy drinking enough to sip while you grill.
Suzanne’s Burgerlicious Prime Rib Burger
Ingredients:
1 ½ lb ground Prime Rib (brisket or short rib meat also works well – ask your butcher to grind it)
Salt/Pepper
2 slices of American cheese or other cheese of your choice
Sliced onion
Sliced dill pickles
Sliced tomato
1 heaping tbsp of Bourbon Bacon Jam
Bun of your choice (we always like brioche!)
Assorted condiments
Directions:
Salt and pepper the meat before making patties. Form into 5 oz patties, making a slight indentation in the middle using your fingers. This will help the burgers hold their shape. Lightly salt and pepper the outside once formed.
Have two zones for cooking your burgers on the grill – direct (high heat over flame) and indirect (not directly over flame). When coals or gas grill reach 400 degrees, cook burgers over direct heat on one side until brown and crispy, about 4 min. When browned on the bottom with liquid pooling on the uncooked side, flip your burger. Just brown the other side, then move the patty over indirect heat. Close your grill lid and cook until desired doneness. Top with a slice of cheese right before finishing and heat until just melted.
Place your burger on the bun and smother with a big dollop of Bourbon Bacon Jam. Layer with the fixings of your choice, top it off with the final bun and enjoy!
