Much like the semi-beloved 1990s teen coming-of-age film, this burger is full of Angus. Except it’s the beef, not the sensitive, bullied teenager. But, if I can belabor this terrible comparison, this burger is also capable of coldcocking James Van Der Beek if he makes the mistake of disrespecting it.
Makes 4 burgers
24 oz freshly-ground beef, carefully patted into 6 oz. patties
Salt and pepper
4 pretzel rolls, split
8 oz goat cheese, softened
½ c fresh basil, leaves plucked and chopped
½ lb bacon, cooked and chopped
1 tbsp grapeseed or other cooking oil
1 sweet onion, chopped
2 cloves garlic, chopped
30 oz (just shy of 2 lb) roasted tomatoes and juices
1 apple, peeled and grated
2/3 c sugar
¼ c cider vinegar
Salt and black pepper, to taste
1. Stir the chopped basil into the goat cheese. Taste, adjust seasoning with black pepper, and set aside.
2. Heat the grapeseed oil in a saucepan over medium heat and add the onions. Cook 5 minutes, until soft and translucent. Add the onion and cook another minute.
3. Add the tomatoes and juice, apple, sugar, and cider vinegar. Bring to a boil, reduce the heat to simmer, and let cook 30 minutes, until the mix has thickened slightly.
4. Heat a grill to 550 (medium-high to high heat, depending on your grill).
5. Add the bacon and a tablespoon of reserved bacon fat to the pan.
6. Using an immersion blender (or a stand-up blender set to one of the coarser settings), blend the mix until it comes together just enough to resemble a thick pasta sauce.
7. Taste and adjust seasoning with salt, pepper, and/or cider vinegar.
8. Season the burger patties with salt and pepper. Grill over direct flame 2 minutes to sear. Flip, grill another 2 minutes, and check the internal temperature with an instant-read thermometer.
– Rare: 125-130
– Medium-Rare: 130-140
– Medium: 140-150
– Medium Well: 150-155
– Well Done: Before answering that, we’d like to know what this poor burger ever did to you. Surely the two of you can work things out.
9. Remove the burger and let rest under foil for 5 minutes.
10. Spread both sides of the bun with the herbed goat cheese. Top with the burger and spoon over tomato-bacon jam.