PB&J

083/18: Peanut Butter and Bacon Jam Burger

083/18 – Peanut Butter and Bacon Jam Burger:

One weekend we were at Archerfield Walled Garden when Canteen were running a street food event. Fat Hippo burgers were there and I had one of their PB&J – Peanut Butter and Bacon Jam Burgers. Oh my goodness, it was so good! Peanut Butter shouldn’t really be in a burger should it but this really was tasty, I didn’t want to share it with my wife!

The menu board described it as “Beef Patty topped with Monterey Jack cheese, Crunchy peanut butter and bacon jam”.

The Prep:

The bacon jam recipe was from the book Pornburger – Bacon (my own cured and 60 hour smoked bacon!) slowly cooked in a cast iron pan then added to onions, garlic, black vinegar, Worcestershire sauce, HP Sauce, maple syrup, Dijon mustard, Maldon sea salt and black pepper. Once it was thick and syrupy I blitzed it in the food processor. PB&J

And spooned it into jars.

PB&J

I did have a quick taste, crikey it was good!

PB&J

The buns were from the Byron cook book, these were probably my best yet. Don’t think I did anything differently to this batch though!

079/18: OMFG Burger

PB&J

The burgers were from the same cook posted above using the Hang Fire blend of Chuck, Skirt, Brisket and Bone Marrow. Bit of salt on top.

PB&J

The Cook:

A full chimney of Oxford Charcoal Oak Lumpwood poured into the Weber Kettle when fully lit. Grill grates inverted and placed on top. Left to heat up for 5 minutes then burgers on.

After a few minutes the burgers were flipped over.

PB&J

Buns toasted and cheese added to my burger.

PB&J

Time to Serve Up:

Bun, my usual burger sauce (Tomato Ketchup, Mayonnaise, Worcestershire Sauce, Chipotle Tabasco and Maldon Sea Salt), cruncy peanut butter, cheese burger, bacon jam. 

PB&J

Burger bun lid with more burger sauce. Bit of spillage on the bottom, too much sauce on the bun.

PB&J

Time to Eat:

The burger without cheese shows the meat better.

PB&J

Summary:

This was a seriously tasty burger, very filling and quite a heavy eat! The burgers were great again, so juicy. The bacon jam was seriously tasty and the strong smokey taste really came through well. The peanut butter was a nice touch but I put too much in and it was a bit overpowering. Next time I would put less peanut butter in, just a tablespoon would be enough and skip the burger sauce as well.

Cook Difficulty: 2/5 
Cook Duration: Short: 2/5
Cook Equipment: Weber Kettle
Cook Method: Inverted Grill Grates
Charcoal: Oxford Charcoal Oak
Smoking Wood: N/A
Cook temperature: N/A
Cook time: 10 minutes
Internal temperature: 65c (Thermapen)
Notes: 1: Less Peanut Butter
2: Skip the burger sauce.

CONNECT WITH ME ON SOCIAL MEDIA:

  


SUBSCRIBE TO THIS BLOG VIA EMAIL

Enter your email address to subscribe to this blog and receive notifications of new posts by email.

Back to the Home Page    

Leave a Reply

Your email address will not be published. Required fields are marked *