There’s something special about a really good burger—simple, satisfying, and just indulgent enough. These Church Burgers elevate the classic with a rich, tangy rhubarb bourbon bacon jam that brings depth and balance to every bite.
Ingredients
For the rhubarb bourbon bacon jam:
- 6 strips thick-cut bacon, chopped
- 1 cup rhubarb, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup brown sugar
- 3 tbsp bourbon
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- Salt and pepper to taste
For the burgers:
- 1 lb ground beef (80/20)
- Salt and pepper
- 4 burger buns
- 4 slices sharp cheddar cheese
- Butter for toasting
Optional: arugula, pickled onions, mustard, or aioli
To make the jam, cook chopped bacon in a skillet until crispy, then set it aside while keeping a bit of the rendered fat in the pan. Sauté finely chopped onion until soft, add minced garlic, and cook briefly. Stir in diced rhubarb, brown sugar, bourbon, apple cider vinegar, and maple syrup, then let the mixture simmer for 10 to 15 minutes until it thickens. Return the bacon to the pan, season with salt and pepper, and set aside.
For the burgers, form ground beef into four patties and season generously. Cook on a grill or skillet over medium-high heat for about 3 to 4 minutes per side, adding sharp cheddar in the final minute to melt. Lightly butter and toast the buns until golden.
To assemble, place the burger patty on the bottom bun, spoon over a generous amount of the bacon jam, and add any optional toppings before finishing with the top bun.
The result is a well-balanced burger that combines smoky, sweet, and tart flavours in a way that feels both comforting and elevated—simple to prepare, yet memorable to serve.