I love a good cheeseburger, grilling, and summer nights. And since it’s almost Memorial Day weekend, the unofficial start of summer, all those things are on the menu.
I went all out on the cheeseburgers I’m featuring in this post. Homemade brioche buns, raspberry basil bacon jam, aged cheddar, arugula, avocado and a spicy mustard aioli with grass fed beef. YUMMY!
And I paired them with freshly cut crispy shoestring fries!
No, it’s not low-fat. But it is so delicious. And every once in awhile, we just enjoy being so bad with something soooo good. I’ll just have to take several long hikes to make up for it all but it’ll be worth it.
Now if you’re short of time or just don’t feel up to making everything, skip making your own buns and fries. It’s easy enough to buy decent quality of those at the store. But don’t skip making your own bacon jam.
I used aged cheddar on these burgers but as I was eating them, I could picture them with blue cheese as well. So enjoy playing around with the cheeses to find your perfect combination of flavors.
You’ll find the Raspberry Basil Bacon Jam recipe here and I’ve included the recipes for the buns and burgers below.
And have a wonderful and safe Memorial Day weekend and a huge THANK YOU to our service men and women. Enjoy!
Homemade Brioche Hamburger or Hot Dog Buns
Shape this eggy dough into soft brioche-style buns with the perfect flavor for hamburgers and hot dogs.
15 to 18 minutes
1.5 to 2 hours
Stir together yeast and water in a large mixing bowl or stand mixer bowl. Let stand until foamy, about 10 to 15 minutes.
Stir olive oil, 1 egg, honey and salt into the yeast mixture.
Add 2 cups of flour and knead, adding more flour as needed, until forming a stiff dough. Form dough into a ball.
Place dough in a lightly oiled bowl, cover with a towel and let rise for at least 1 to 1 1/2 hours or until doubled.
Punch down and cut dough into desired sizes. Remember dough doubles so don't make them too big before the rise. Place formed dough shapes on a parchment-lined baking sheet.
Whisk together the remaining egg's yolk and milk. Lightly brush over the tops of buns. Sprinkle with sesame seeds or your choice of topping.
Allow to rise until doubled, about 1 hour.
Preheat oven to 375 degrees.
Bake for 15 to 18 minutes until golden brown.
Slice and use within 2 days or freeze to keep fresh.
Raspberry Basil Bacon Jam Cheeseburgers
Delicious grass fed burgers slathered in Raspberry Basil Bacon Jam, avocado, aged white cheese, arugula and a mustard aioli on a homemade brioche hamburger bun.
Form ground beef into 4 hamburger patties. No need to season, let the beef shine on its own.
Grill patties over medium heat until medium on the inside. Remove from heat and cover with cheese slices.
Slice open buns and lightly grill until bread is toasted.
While burgers are grilling, stir together the mustard and mayo.
To build your burger: slather the mustard aioli on the bottom half of the bun, cover with a handful of arugula and then top with one of your cheeseburgers. Add the avocado slices and finally, add a generous helping of the Raspberry Basil Bacon Jam before topping with the top of your bun.
Don't forget the napkins and a side of shoestring fries. Eat and enjoy!
- Raspberry Basil Bacon Jam Just in Time for Memorial Day Grilling
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