The Jelly Biafra
The Jelly Biafra features a homemade sweet and spicy red pepper jam, bacon, havarti, and red onions sitting decadently atop two butter-toasted onion rolls.
Equipment
- cast iron or other heavy bottomed pan
Ingredients
For red pepper jelly:
- 1/2 red bell pepper
- 1 fresno pepper
- 1/4 cup apple cider vinegar
- 1/4 tsp salt
- 1/3 cup sugar
For Jelly Biafra Burger:
- 2 slices thick-cut bacon
- 1 tbsp butter
- 2 onion buns
- 1 tsp worcestershire sauce
- 1/2 lb 100% grass-fed ground beef
- 2 slices havarti cheese
- sliced red onion
- salt + pepper
Instructions
Make the red pepper jelly:
- Roughly chop bell pepper and fresno. Place in a blender with apple cider vinegar and blend until smooth.
- Pour into a small pot and add salt and vinegar. Boil for 15-20 minutes, stirring occasionally, until reduced by about half.
- Pour into glass container and place in the fridge to cool. As it cools it will solidify into jelly.
Assemble the burger:
- Cook bacon with desired method until a little crispier than you would normally eat it. Set aside.
- Melt butter in a large cast iron or other heavy bottomed pan. Toast the bottoms on the onion buns until golden brown, a minute or so. Set aside.
- Mix the worcestershire sauce into the ground beef, manipulating the meat as little as possible. Form the beef into two even balls.
- Turn cast iron heat up to high, until just smoking. Place each ground beef ball in the pan and immediately press down to form a flat patty. Season with salt and pepper.
- Cook, undisturbed, for about 1.5 - 2 minutes.
- Flip and season with salt and pepper again. Add havarti slices and cook the burgers for another minute or so.
- Spread the top of each bun generously with red pepper jam. Place the burger on the bottom bun, followed by sliced red onions and bacon. Enjoy!