You've never had a burger quite like The Charcuterie Burger before! This gorgonzola-loaded beef patty is topped with melted brie, bacon jam, red wine-balsamic onions, and prosciutto. Served up on toasted bread and garnished with cheeseboard faves, it will take your burger nights to a new level of fancy!
6slicesartisan breadThickly sliced (can also use buns)
1 1/2cupsAssorted greens
Cornichons,olives, & grape tomatoes on skewer
Slow Cooker Bacon Jam
1 1/2poundsbaconchopped into 1-inch pieces
2large red onions
1/2cup brown sugarpacked
1/2cupapple cider vinegar
1/2teaspoon dried thyme
Red Wine Balsamic Onions
Heat olive oil in a large nonstick skillet set over medium-low heat. Add onion and thyme and cook 15-18 minutes, stirring occasionally, until golden and tender.
Increase heat to medium-high. Add wine, vinegar, and salt. Cook for about 5 minutes, stirring occasionally, until the liquid is almost evaporated. Remove from pan and set aside.
In a large bowl, combine beef, gorgonzola, bread crumbs, egg yolk, garlic, cayenne, and lemon pepper. Use your hands to mix everything together well, being sure not to overwork the meat.
Divide the meat mixture into 3 large pieces, then form each into a thick, oblong patty. Season each patty with salt and pepper to taste just before grilling.
Cook on the grill until the burgers are cooked to your desired doneness, 4-5 minutes per side for medium. Aim for between 145 (rare) and 160 (medium) degrees F. Remove from the grill and top with a slice of Brie cheese, allowing it to melt from the residual heat. Let the burgers rest 4-5 minutes while you prep your toppings.
Butter both sides of the sliced bread. Place on hot grill and char about 1 minute on each side until browned.
Load up the burgers! Spread the bread with mustard, then layer on greens, onions, and the burger. Top with bacon jam, prosciutto, and the top of the bread “bun”. Skewer with a charcuterie-loaded toothpick & serve.
Slow Cooker Bacon Jam
In a large non-stick skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned, about 20 minutes. With a slotted spoon, transfer bacon to paper towels to drain.
Pour off all but 1 tablespoon fat from skillet (reserve for another use). Add onions and garlic, sprinkle with salt, and cook 5-6 minutes until onions are translucent.
To the skillet, add brown sugar, water, vinegar, maple syrup, and whiskey (if using), stirring and deglazing browned bits from skillet with a wooden spoon. Bring content of skillet to a low boil for 2 minutes, then add bacon and stir to combine. Remove from heat.
Transfer mixture to a 6-quart slow cooker and cook on high, uncovered, for 3.5-4 hours until liquid is syrupy. Transfer to a food processor and pulse until the mixture is coarsely chopped. Let cool, transfer to mason jars, and refrigerate for up to 4 weeks.
Nutrition facts do not include those found in Bacon Jam.