Bacon Jam Burger



Bacon Jam:

  • 1 pound bacon
  • 1/2 white onion, chopped
  • 1/3 cup dark brown sugar
  • 1/2 cup apple cider vinegar
  • 1 bunch roughly chopped fresh thyme leaves


  • 1 pound ground beef
  • 2 tablespoons salt
  • 2 tablespoons pepper
  • Grapeseed oil, for cooking the burger
  • 4 slices American cheese
  • 4 slices Cheddar
  • 4 hamburger buns, toasted
  • 1/2 cup mayonnaise
  • 1/2 cup arugula


For the bacon jam: Cook the bacon in a large nonstick skillet over medium-high heat, stirring occasionally, until browned and crisp and the fat has rendered out. Allow to cool, then chop the bacon.

In the same pan with the bacon drippings, add the onions and cook, stirring occasionally, until slightly softened. Add the brown sugar, vinegar and thyme; bring to a simmer. Reduce the heat to low and cook until the liquid is absorbed and the mixture has thickened to a jam-like consistency, about 20 minutes. Stir in the bacon; remove from the heat.

For the burger: Divide the beef into 4 equal portions and form into burger patties. Sprinkle both sides of each patty with salt and pepper.

Heat the oil in a pan or griddle over high heat. Cook the patties until golden brown and slightly charred on the first side, about 3 minutes. Flip over the patties and cook until golden brown and slightly charred on the second side or to the desired degree of doneness, about 4 minutes for medium-rare. Add 1 slice of American cheese and 1 slice of Cheddar to the top of each patty during the last minute of cooking, then top the pan with a basting cover or tent the patties with aluminum foil to melt the cheese.

Coat the bottom of the buns with mayo. Put the patties on the mayo-coated buns and top with the arugula and bacon jam. Sandwich the burger together with the tops of the buns and serve immediately. 

Fiesta Burger

1 pound ground beef
4 ounces chorizo sausage, casing removed
2 teaspoons onion powder
1 teaspoon ground cumin, plus 1 teaspoon for sauce
Salt and pepper
1 cup grated aged Cheddar
1 cup queso blanco
1/2 cup mayonnaise
1/4 cup ketchup
1 lime, zested and juiced
6 slider buns, split

In a medium bowl, mix together the ground beef, chorizo, onion powder, cumin and 2 teaspoons each salt and pepper. Form the mixture into palm-size balls.

Heat a griddle or large skillet over medium-high heat. Place the balls on the griddle and smash with a spatula or the back of a spoon. Cook, flipping once, until cooked through. Divide the Cheddar and queso blanco among the burgers and let melt. Remove the burgers to a plate.

Meanwhile, combine the mayonnaise, ketchup and lime zest and juice in a bowl; mix to blend. Add cumin, salt and pepper to taste.

Toast the slider buns on the griddle. Serve the burgers on the buns, topped with some rosada sauce. 

Teriyaki Chicken with Coconut Rice


Chicken Or Any Protein (marinade)
1lb chicken thighs bone in
1 cup of Soy Sauce
1/2 cup of brown sugar
2 Tbsp of Garlic
2 Tsp of ginger (fresh preferred or ground Double )
1 tbsp honey
4 green onions diced
1 tbsp of sesame seeds for garnish

Combine marinade with chicken let marinate for at least 30 minutes, but for optimal flavor overnight in the refrigerator is best.

Grill Chicken thighs for 2 minutes on each side and finish off in the oven at 350 degrees for 25 minutes or till internal temp of 165. Garnish with sesame seeds
Coconut Rice
2 cups of Coconut Milk
1 cup of Jasmine rice
1/2 cup of coconut shreds
1 Tbsp of Butter

Place Coconut milk in a saucepan on high heat with coconut shred and butter. Allow milk to heat till almost boil (WATCH OUT FOR BOILOVER WITH MILK). Add in Rice stir bring down to low heat and cover and cook for 30 minutes till done.

Dinner Idea: Red Wine Braised Short Ribs

Sunday Dinner Idea!!!! Make a Red Wine Braised Short Rib. Put it on some garlic parmesan potatoes, topped with some bacon brussel sprouts. To make Marinade Take some salt/pepper/ garlic powder/sweet onion/ carrots/celery/red wine cabernet sauvignon/Worcestershire sauce. Allow them to marinate for at least 3 hours preferably overnight.