Happy launch day to my little cookbook, All American Paleo Table!!! After a long year of work, I can finally celebrate knowing that today books will start arriving on your doorsteps and in bookstores—and that just makes me the happiest! Seriously this week has been filled with so many random dance parties and happy tears reading all your comments, so THANK YOU for supporting my cookbook!
All American Paleo Table: Classic Homestyle Cooking from a Grain-free Perspective really celebrates life at the table—moments we all are familiar with and moments now where everyone will have something to be able to eat! I hope this cookbook brings so much joy into your kitchens, football parties, family movie night and Thanksgiving tables, because that truly is the heart of it!
So to celebrate my cookbook’s launch, I could not think of a more perfect recipe than a scrumptious, drool worthing burger! And yes, I said a bacon jam and fried egg burger to be exact.
Bacon what?! BACON JAM! Yes, burgers WITH bacon jam.
Duck Fat Fries from All American Paleo Table Burger Buns from All American Paleo Table
Let’s talk about these burgers. If you know me, you know that I hold true to the belief that a good burger completely belongs in its own food group. I am…and probably forever will be…the girl who goes to the fancy restaurant and orders a good old fashioned burger! They just make me happy ok, and I like to eat what I like!
So I came up with the bacon jam burger because bacon is always falling off my burgers and I can’t have that! Now you can get the perfect salty, sweet and bacon-y taste with every single bite. Oh and then put an egg on it! Yes, winning!
I can’t wait for you all to start cooking from All American Paleo Table this week! Be sure to tag your photos #americanpaleotable so I can see your creations! And if you are on the West Coast (San Diego, Del Mar, San Francisco, or Portland) be sure to check out my cookbook tour starting THIS Thursday (Oct 8) and come hang out!!
Bacon Jam and Fried Egg Burgers from All American Paleo Table
Whenever I eat a burger with bacon, the bacon either falls off or I end up eating it first. So I created this scrumptious onion bacon jam for the perfect bacon taste with each bite. Burgers topped with a sweet and savory bacon jam and a fried egg—yes, enough said!
makes 6 burgers
Onion Bacon Jam
- 1/2 lb bacon
- 1 medium-size red onion, thinly sliced
- 4 Medjool dates, pitted
- 1/3 cup strongly brewed coffee
- 1 tbsp balsamic vinegar
- 1 tbsp Dijon mustard
- 2 lbs ground beef
- Salt and pepper, to taste
- 6 Burger Buns (recipe in All American Paleo Table)
- 6 fried eggs with runny yolks
- 1/4 cup Duck Fat Mayonnaise (recipe in All American Paleo Table)
- Fresh arugula, for serving
- 4 oz blue cheese (omit for dairy-free)
- Warm a large skillet to medium heat. Sear the bacon just until both sides are browned, but not fully cooked or crispy. Remove the bacon from the pan and set aside.
- Saute the onions in the bacon grease for 5 minutes or until they begin to soften. Add the bacon, dates, coffee, balsamic vinegar and mustard to the pan and give it a stir. Place the lid on the pan and reduce the heat to the lowest possible setting.
- Cook the bacon jam for 1 hour, stirring once or twice. Add the bacon to the bowl of a food processor and blend until smooth.
- While the jam is cooking, prepare the burgers by warming your grill to medium-high heat (about 450 to 500°F). Gently form the burgers by shaping into 6 round patties. Season both sides generously with salt and pepper.
- Grill the burgers for about 4 minutes, flip and grill an additional 3 to 4 minutes for medium. Adjust the grilling time based on thickness and your desired serving preference.
- While your burgers are grilling, slice the Burger Buns in half and lightly toast them. Warm a large skillet and prepare your fried eggs.
- To assemble the burgers, spread a thin layer of mayonnaise on the buns then place the bottom half of the bun on the plate and layer with a handful of arugula, grilled burger, blue cheese crumples, a spoonful of onion bacon jam and a runny yolk fried egg.
This & That
I like to double the bacon jam recipe to keep on hand to accompany a charcuterie platter or even eat by the spoonful. It is also delicious when made into pizza using any of the crusts in this book.