Lunchbreak: Chef David Burke’s bacon recipes

Lunchbreak
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Burke’s Bacon Bar at The James Hotel
610 N. Rush Street
Chicago
(312) 660-7200
www.burkesbaconbar.com

River North Bacon Dog

Ingredients:
1 ea soft hot dog bun
1 ea Big Forks brand bacon hot dog
1 Tbs onion, diced
2 ea Sport peppers
1 Tbs tomato, diced
1 Tbs Chicago style relish
½ tsp celery salt
2 tsp Dijon mustard
1 Tbs BBQ bacon jam

Directions:
Sear or grill hot dog, cook completely through. Place hot dog in bun, top with all toppings.

Bacon Jam

Ingredients:
1/2 lb Bacon, medium dice
3 cups BBQ sauce
1 ea Jalepeno, charred, chopped

Directions:
Render bacon until crisp, drain fat well. Add jalepeno and bbq sauce, simmer for 10 minutes. Adjust seasoning.

Bacon Burger

Ingredients:
1/2 lb. ground beef, lean (90/10)
3 oz bacon, par cooked half way, finely ground
4 ea Kings Hawaiian savory buns
4 pcs peppered bacon strips, cooked crispy
4 pcs Jalepeno jack cheese
4 Tbs bacon mayo

Directions:
Combine beef and rendered ground bacon, patty into 2 oz patties. Sear burger patties in a sauté pan until deep golden brown.  Flip over and continue to sear, top with cheese and melt. Place the cooked patty onto the bottom bun. Spread the top bun with bacon mayo. Top burger with peppered bacon.  Top with top bun.

Bacon Mayo
3 oz bacon, cooked crispy, well drained and chopped
1 oz bacon fat
1 cup mayonnaise

Directions:
Combine all ingredients together.

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