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Gaines Brother Burgers with Drip Jam
Total 1 hour and 40 minutes
Active 60 mins
Makes 6 servings
We serve this burger at Magnolia Table, and I have to confess that it’s one of my favorite things on the menu. My boys love burgers of just about any kind, so I could probably get away with serving something a little plainer to them (and, of course, you can leave any part of this out if you have picky eaters—or let everyone pick their own toppings). I just love how a grilled buttered brioche bun holds a savory burger, sweet drip jam, creamy melted cheese, and peppery fresh arugula, so that every single bite is an amazing combination of flavors and textures.
TIP: Jo usually buys grass-fed beef because she likes the flavor, but you can use whatever you prefer. For this episode, she and Chip grind their own mix of brisket and chuck shoulder. She also halves the recipe and only prepares the Jalapeño Drip Jam.
Ingredients
    • Vegetable oil, for the grill
    • 4 pounds ground beef (80% lean; see Cook’s Note)
    • 1 tablespoon kosher salt
    • 1 tablespoon freshly ground black pepper
    • 4 ounces Gruyère cheese, thinly sliced
    • 3 garlic cloves, minced
    • 8 tablespoons (1 stick) salted butter, melted
    • 6 brioche buns, split
    • 1 to 1 1/2 cups Bacon-Tomato Sweet Drip Jam (recipe follows) or
    • 1 to 1 1/2 cups Jalapeño Drip Jam (recipe follows)
    • 6 thick slices vine-ripened tomato
    • 5 cups baby arugula (about 5 ounces)
    • Jalapeño Drip Jam:
      • 4 tablespoons (1/2 stick) unsalted butter
      • 1 medium white onion, cut into 1/4-inch dice
      • 1 cup packed light brown sugar
      • One 4-ounce can diced jalapeños, undrained (about 1/2 cup)
      • 2 tablespoons stone-ground mustard
      • Bacon-Tomato Sweet Drip Jam:
        • 1 pound sliced bacon, cut into 1/2-inch-wide pieces
        • 1 1/2 pounds pork belly, cut into 1/4-inch dice
        • 1 tablespoon unsalted butter
        • 1 garlic clove, minced
        • 1 medium white onion, cut into 1/2-inch dice
        • 2 large vine-ripened tomatoes, cut into 1/2-inch dice
        • 1 cup packed light brown sugar
        Directions
        1. Prepare a hot grill and oil the grill grate.
        2. In a large bowl, combine the beef, salt, and pepper. Using your hands, gently mix the seasonings into the meat, then form 6 equal patties, each about 4 1/2-inches across.
        3. Grill the burgers for 6 to 8 minutes, then flip them and cook on the second side for 6 to 8 minutes for medium-rare to medium, as desired. During the last 2 minutes of cooking, place a few slices of Gruyère on each burger.
        4. Stir the garlic into the melted butter and brush it on the insides of the buns. Grill the buns buttered side down until toasted. Flip and lightly grill the outsides, about 30 seconds.
        5. Spread some Drip Jam on the bottom halves of the buns. Top each with a thick tomato slice, a burger, more Drip Jam, and some arugula. Put the tops of the buns in place and serve immediately.
        1. Jalapeño Drip Jam:
          1. In a medium saucepan, melt the butter over medium heat. Add the onion and sauté until translucent and tender, about 6 minutes. Add the brown sugar, jalapeños with their juice, and mustard. Stir and cook until bubbling. Reduce the heat slightly and simmer until the mixture is flavorful and thick enough to coat the back of a spoon, about 30 minutes.
          2. Let cool slightly before using. Store in a covered container in the refrigerator for up to 1 week.
        1. Bacon-Tomato Sweet Drip Jam:
          1. In a cast-iron or other heavy skillet, cook the bacon over medium-high heat, stirring often, until crispy, about 10 minutes. Line a large platter with paper towels and transfer the bacon to the paper towels to drain.
          2. Pour the grease out of the skillet and return it to medium-high heat. Add the pork belly and fry on all sides until crispy, about 15 minutes. Transfer to the paper towels to drain.
          3. In a large saucepan, melt the butter over medium heat. Add the garlic and sauté until lightly browned, about 10 seconds. Add the onion and cook, stirring often, until well browned, about 10 minutes.
          4. Add the reserved bacon and pork belly, tomatoes, brown sugar, and cup water and stir to combine. Bring to a simmer. Reduce the heat to low and simmer gently, stirring occasionally, until the mixture is flavorful and coats the back of a spoon, about 35 minutes. Let cool slightly before using.
          5. Store in a covered container in the refrigerator for up to 1 week.