Ocbd Burger Recipe

Cook bacon

Place diced bacon in a cold skillet and set over medium heat. Cook, stirring occasionally, until fat renders and bacon is crisp, about 8–10 minutes.

Sauté aromatics

Remove about 1 tablespoon of the rendered bacon fat from the pan (reserve). Add the chopped onion to the pan with the bacon and sauté 4–5 minutes until softened and translucent. Add minced garlic and cook 30–45 seconds until fragrant.

Caramelize and deglaze

Stir in brown sugar and cook 1–2 minutes to begin caramelizing. Add apple cider vinegar, maple syrup, water, and black pepper. Scrape any browned bits from the pan and bring to a gentle simmer.

Reduce to jam

Simmer uncovered, stirring occasionally, until liquid reduces and mixture is thick and jammy, about 10–12 minutes. Taste and adjust seasoning — add a pinch of salt if needed. Remove from heat and let cool slightly (will thicken more as it cools). Reserve about 4 tablespoons for the burgers; store remaining jam in fridge for other uses.

Cook 6 strips of bacon until crisp in a skillet or on a sheet pan at 400°F (200°C). Drain on paper towels and keep warm. Use 4–6 slices for assembling two burgers (3 per burger for extra bacon).

Form patties

Divide 1 lb ground chuck into two equal portions (about 8 oz each). Lightly form into loose patties about 4 inches wide and slightly larger than buns. Make a shallow dimple in the center of each patty with your thumb to prevent doming. Do not overwork the meat.

Season

Generously season both sides of each patty with kosher salt and freshly ground black pepper immediately before cooking.

Cook patties

Heat a griddle or heavy skillet over medium-high heat and add 1 tablespoon vegetable oil to coat. When shimmering, add the patties and cook 3–4 minutes on the first side without pressing. Flip and cook 2–3 minutes on the second side for medium (adjust time for desired doneness).

Melt cheese

During the last 1 minute of cooking, top each patty with two slices of pepperjack cheese (2 per patty = 4 total) and cover the pan with a lid briefly to melt, about 30–60 seconds.

Toast buns

While patties rest 2–3 minutes, butter the cut sides of brioche buns and toast them on a skillet or griddle until golden, about 1–2 minutes.

Assemble burgers

Spread about 1 tablespoon mayonnaise on the bottom half of each toasted bun. Place a leaf of lettuce if using, then the first cheese-topped patty. Spoon 2 tablespoons bacon jam over the patty, then add 3 strips of crispy bacon. Add the second patty. Top with a little more bacon jam (about 1 tablespoon) and a few thin red onion slices. Spread remaining mayonnaise on the top bun and close the burger.

Serve immediately with your choice of sides. If making ahead, keep bacon jam refrigerated and reheat gently before using; cook patties just before serving for best texture.