R E C I P E S
T R AV E L 202 2 culturecheesemag.com 65
Smash Burgers with Camembert and
Caramelized Onion and Bacon Jam
Smashed burgers are an American icon because of the crispy sides. These
burgers can be flattened to any desired thickness—thinner for more crisp
and thicker for more juice.
JAM:
Makes about 2 cups
8 slices thick-cut maple uncured bacon, chopped
2 large sweet onions, sliced
¼ cup dark brown sugar
3 tablespoons balsamic vinegar
3 tablespoons water
Heat a medium saucepan over high and cook bacon until
crispy. Remove from the pan and set aside.
Drain excess bacon grease until about 2 tablespoons remain
in the pan. Add sliced onions and cook for 10 minutes, stirring
frequently.
Add sugar, vinegar, and water. Reduce heat to low and cook
for 30 minutes. Return bacon to pan and season with salt and
pepper to taste.
Cook for another 5-10 minutes until soft and jammy. Add a
tablespoon more of water at any time throughout the cooking
process if needed. Set aside.
BURGERS:
Makes 2 double patty burgers
1 pound 90-percent fat ground beef
4-6 slices camembert from about ½ wheel
2 brioche rolls, slightly toasted if desired
2 pieces lettuce
Salt to taste
Pepper to taste
Ketchup, mustard, or mayonnaise (optional)
Form 4, 4-ounce beef patties and place onto a parchment
lined baking sheet. Heat a cast iron skillet or griddle over high.
Generously salt and pepper one side of each patty and place
seasoned side down on hot skillet. Season tops and cover each
patty with a square of parchment paper. Press down into a flat
disc using a patty press or stainless-steel spatula. Remove the
parchment and cook for about 3 minutes or until sides begin
to get crispy. Flip and cook for another 2-3 minutes or until
desired internal temperature is reached. During final minute of
cooking, add camembert slices and cover patties to steam.
Assemble 2 patties per brioche bun; top with caramelized
onion, bacon jam, and lettuce. Serve with ketchup, mustard, or
mayonnaise if desired.
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