Aged Gruyère Cheeseburger

40 min |

4 Servings

Ingredients

Patty

24 oz coarse ground chuc
Salt and pepper to taste

1664 Blanc Bacon Jam

½ pound sliced bacon
1 tbsp butter
4 large onions, peeled, cut in half and sliced thinly, 1/8” thick
5 cloves garlic finely chopped
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp chopped fresh thyme
½ cup brown sugar
¼ cup apple cider vinegar
1 bottle Kronenbourg 1664 Blanc

Burger sauce

1/3 cup mayonnaise
1/3 cup red relish
2 tbsp Dijon mustard

Garnish

8 slices Gruyère cheese, 1/4” thick
2 cups arugula
Red onion: peeled, sliced 1/8” thick rounds, and separated into rings
8 cornichons or small pickles

By Matthew Stowe

BBQ season means it’s burger season! Become a Chef at the grill with this artisan burger which incorporates Gruyère cheese, home-made Dijon mayonnaise, and a jam made from caramelized onions, smokey bacon, and Kronenbourg 1664 Blanc. By the way, this jam is so versatile that it’s great on anything! Use it as a condiment for charcuterie boards or spreads for sandwiches. Regardless, this premium burger is perfect for a backyard BBQ with friends and family this summer and is sure to impress.

Ingredients

Patty

24 oz coarse ground chuc
Salt and pepper to taste

1664 Blanc Bacon Jam

½ pound sliced bacon
1 tbsp butter
4 large onions, peeled, cut in half and sliced thinly, 1/8” thick
5 cloves garlic finely chopped
1 tsp kosher salt
1 tsp freshly ground black pepper
1 tsp chopped fresh thyme
½ cup brown sugar
¼ cup apple cider vinegar
1 bottle Kronenbourg 1664 Blanc

Burger sauce

1/3 cup mayonnaise
1/3 cup red relish
2 tbsp Dijon mustard

Garnish

8 slices Gruyère cheese, 1/4” thick
2 cups arugula
Red onion: peeled, sliced 1/8” thick rounds, and separated into rings
8 cornichons or small pickles

Instructions

For the Patty

Step 1

Divide meat into 4 6 oz balls.

Step 2

Press each ball down on a surface until they are approx. 5-6 inches in diameter and are an even thickness throughout. Place them on a plate in the refrigerator until ready to cook.

For the 1664 Blanc Bacon Jam

Step 3

Slice the bacon into ¼ inch thick pieces and cook over medium heat until all the fat has been rendered out and the bacon is crispy. It should look like bacon bits at this point.

Step 4

Drain about half of the fat and add the butter, onion, garlic, thyme, salt and black pepper.

Step 5

Cook over medium-low heat for about 35-45 minutes until the onions have reduced considerably, turned golden brown, and caramelized.

Step 6

Add the brown sugar, vinegar, and Kronenbourg 1664 Blanc. Simmer very slowly and reduce this mixture for another 30-35 minutes, until it reaches a jam-like consistency. Pay close attention to the jam, stirring often until practically all of the liquid evaporates.

Step 7

Remove from the heat and cool in a plastic container until ready to use.

Step 8

Jam can be stored in the refrigerator for up to 10 days, or freeze for 3 months.

For the Mayonnaise

Step 9

Combine the mayonnaise, relish, and Dijon mustard in a small bowl and mix until well combined. Set aside.

To Serve

Step 10

Heat a grill or sauté pan, then season the patties on each side with salt and pepper. Cook the patties for 4-5 minutes, flip, and continue to sear for another 2 minutes. Add 2 slices of Gruyère to the burger so that the top is evenly covered in cheese. Continue to cook until the cheese has melted and the patty is fully cooked, for approximately 3 more minutes.

Step 11

With 2 minutes left in the cooking of the burger, toast the buns on the grill or in a separate pan.

Step 12

Remove buns from the pan. Spread 2 teaspoons of sauce on each of the top buns and 2 teaspoons on each of the bottom buns.

Step 13

Place patty on the bottom bun and spread 1 tablespoon of 1664 Blanc Bacon Jam on top of the patty. Next, place 3-4 thin slices of red onion, and top with a pile of arugula.

Step 14

Finish with top bun and secure with a large pick if desired. Serve with cornichons on the side.

Step 15

Pair with Kronenbourg 1664 Blanc and enjoy!

Enjoy