Egg-Wrapped Burgers with Bacon Jam
Serves: 8
  • 1½ pounds bacon, chopped
  • 1 large yellow onion, diced
  • 2¼ teaspoons kosher salt, divided
  • ½ cup water
  • ¼ cup firmly packed light brown sugar
  • ¼ cup sherry vinegar
  • 1½ teaspoons chopped fresh thyme
  • 2¼ teaspoons ground black pepper, divided
  • ¼ teaspoon plus ⅛ teaspoon ground red pepper, divided
  • ½ pound ground chuck
  • ½ pound breakfast sausage
  • ¼ cup shredded sharp Cheddar cheese
  • 2 tablespoons unsalted butter
  • 8 large eggs, divided
  • 4 tablespoons chopped fresh chives, divided
  • ½ cup mayonnaise
  • 1 tablespoon hot sauce
  • 8 dinner rolls, halved and toasted
  1. In a large Dutch oven, cook bacon over medium heat, stirring occasionally, until crisp, about 30 minutes. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 1 tablespoon drippings in Dutch oven. Add onion and 1 teaspoon salt; cook until tender, about 10 minutes. Stir in bacon, ½ cup water, brown sugar, vinegar, thyme, 1 teaspoon black pepper, and ¼ teaspoon red pepper; cook until thickened, 10 to 15 minutes. Let cool until ready to serve.
  2. In a large bowl, stir together beef, sausage, cheese, ¼ teaspoon salt, and ¼ teaspoon black pepper until combined. Divide mixture into 8 portions, and shape each portion into a patty.
  3. In a large cast-iron skillet, melt butter over medium-high heat. Add patties; cook, turning once, until browned and a meat thermometer inserted in center registers 145°, 4 to 5 minutes per side. Remove from skillet; wipe skillet clean.
  4. Reduce heat to medium-low, and spray skillet with cooking spray. Add 1 egg, spreading in a thin layer. Sprinkle with 1½ teaspoons chives, ⅛ teaspoon salt, and ⅛ teaspoon black pepper; cook until light golden brown, 1 to 2 minutes. Carefully turn, and place 1 patty in center of egg, folding edges over. Repeat procedure with remaining eggs, salt, pepper, chives, and patties.
  5. In a small bowl, stir together mayonnaise, hot sauce, and remaining ⅛ teaspoon red pepper. Serve patties on toasted rolls with bacon jam and spicy mayonnaise.
Recipe by Southern Cast Iron at