You know how not being able to have something only makes you want it so much more? I think that's a pretty relatable situation right now. From trying to buy sold-out staples (TP and Clorox Wipes anyone???) to missing the most mundane of errand-running (oh what I'd give for a leisurely stroll down the fully-stocked aisles at Target, Starbucks in hand, an hour or so by myself before school pick up...), we can all relate.
When I was pregnant, I had very few cravings, but one in particular was impossible to indulge: the burger at Father's Office in Santa Monica. If you've never had the opportunity to eat this burger, you have a new item on your bucket list. Juicy and beefy, smothered in gruyere and bleu cheese (the reason I couldn't have it - no soft cheeses), nestled in a freshly baked french roll, and topped with a caramelized onion and sweet, smoky bacon jam and arugula, this is the very best burger in all of Southern California, maybe even the world. It is the perfect combination of every good thing you could want in a sandwich, and hits all the flavor notes that make delicious food delicious. Alas, the chef allows no modifications to his food (he created the perfect burger after all, why would you mess with perfection?), so I couldn't get it without the bleu cheese, and that meant it was off-limits.
My take on the very best cheeseburger in the world
Being the problem solver that I am, I set out to create my own version of this burger. While all the players contribute to the symphony that is this sandwich, the star performer is the bacon onion jam. I tried lots of variations in technique and ingredients, and landed on what I think is the best recipe. Is it an exact replica? Who knows? We left the westside 11 years ago for the suburbs and that's the last time I had one. But it is good, I promise. For the burger itself, we're using what we have right now, and while I thankfully did have ground beef and the necessary ingredients for the bacon onion jam, I did not have gruyere cheese, bleu cheese, french rolls or arugula. So I improvised with sharp Irish cheddar, green leaf lettuce and heirloom tomato from my CSA box, a little mayo, and scratch-made sesame seed buns. The results were sublime.
We be jammin'
No matter what type of bun, meat, cheese and greens you have, if you make this bacon onion jam for your burgers it will take them to the next level. If you have any leftovers (and while unlikely, it could happen) you can add this relish to grilled cheese sandwiches, omelettes, or even hot dogs, to elevate them to other-worldliness.
Bacon Onion Jam
Ingredients:
3/4 lb bacon, sliced (I don't even separate the slices, I just cut lardons through the whole thing - they separate while they are cooking)
1 giant or 2 smaller red onions, diced (you can sub yellow if that's all you've got)
1 tsp whole grain mustard (I used Maille Old Style Whole Grain)
2 tbsp brown sugar
1/4 cup balsamic vinegar
Method:
Cook bacon in a heavy bottom pot over medium heat, breaking up as it cooks, until crisp. Remove from pot, along with most of the grease (leave about a tablespoon behind). In the remaining bacon grease, sautée the onions until translucent. Add in mustard, brown sugar and vinegar, and stir to combine. Turn heat to low and let this simmer for 10-15 minutes until all golden. Add back in bacon and cook covered for another 10-15 minutes, stirring occasionally. If it gets too dry, add a little water to loosen it up. Serve immediately or store in the refrigerator.
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