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. 
And spooned it into jars.
I did have a quick taste, crikey it was good!
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!
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.
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.
Buns toasted and cheese added to my burger.
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.
Burger bun lid with more burger sauce. Bit of spillage on the bottom, too much sauce on the bun.
Time to Eat:
The burger without cheese shows the meat better.
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. |
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