JAM BURGER RECIPES

Steps:

• Heat a large sauté pan over medium-high heat and add a drizzle of cooking oil. Add the red onions and sauté until soft and translucent, stirring occasionally. You want the onions to brown and caramelize, but you don’t want them to burn. Season with a pinch of salt to draw the moisture out. About 10 to 15 minutes in, add a splash of red wine vinegar. Sauté for another 10 to 15 minutes, or until the onions are caramelized. Remove from the heat and set aside.
• Roll about 6 ounces of ground venison into a ball and start to form patties. Don't overwork the meat. After shaping, press your thumb in the middle to make an indention and prevent it from shrinking when cooked.
• Be sure you're cooking over hot coals or preheat a propane grill over high heat. Season the patties with a generous amount of salt and pepper just before adding to the grill. Once you set the meat down, leave it down until they are ready to flip, about 2 to 3 minutes. Keep the burgers covered as they cook.
• After flipping, spoon over the slices of goat cheese. Close the lid on the grill and cook for another 2 to 3 minutes for medium doneness. Remove from the grill.
• Build your burger by layering the buns with tomato jam, patties, caramelized onions, and lettuce.
• Tomato Jam
• In a large pot over high heat, combine the tomatoes, sugar, lime juice, chili flakes, and salt. Once it begins to simmer, reduce the heat to low. Simmer the tomatoes for 2 hours or longer until the sugar has caramelized into a thick, jam-like consistency. The higher the heat, the faster the process will take, but you need to be close by to constantly stir and make sure it doesn't burn. I prefer to keep the temperature low and stir periodically until finished. You can consume immediately, or preserve by freezing or canning.
• To can using the water bath method, place the tomato jam in sterilized 1/2 pint jars, leaving a 1/4-inch headspace at the top. Add the lid and band and boil in a water-bath for 10 minutes.

Steps:

• Make pretzel buns: add Bacon (0.25 pound) to the Pretzel Dough (20 ounce). Cover with a plastic wrap or a towel and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
• Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 4 pieces. Take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
• Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
• Place the ball on the prepared baking sheet pinched seam side down, with at least 1 inch between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise and double.
• Preheat oven to 425 degrees F (220 degrees C) and place oven rack in the middle position.
• In a large saucepan, bring Water (2 quart) to a low boil. Remove from heat and slowly add the Baking Soda (1/4 cup), place back on heat and lower to a simmer.
• Place 2 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
• Using a pastry brush, brush each roll with the Egg (1), making sure to coat all sides completely and then prinkle each roll with a little Pretzel Salt (to taste).
• Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll.
• Bake the rolls in the preheated oven for 15-20 minutes.
• Make bacon jam by bringing Olive Oil (2 tablespoon) over medium heat and adding Garlic (1 clove), Salt (1 tablespoon), Yellow Onion (1/2), Jalapeño Pepper (3), and Tequila (2 fluid ounce).
• Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
• Add Cooked Bacon (0.5 pound) and Maple Flavored Butter (4 tablespoon), stir and cover. Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
• Combine Ground Chuck (1 pound), Mayonnaise (2 tablespoon) and Worcestershire Sauce (1 tablespoon), sprinkle with Salt and Pepper (to taste). Form into 4 burgers.
• Grill or pan fry to desired doneness, add Fontina Cheese (to taste) and leave over heat until it melts; remove.
• Build burger by adding roughly chopped Italian Flat-Leaf Parsley (to taste) and a Tomato (1) slice on a the bottom of a sliced pretzel bun, add burger, and top with bacon jam and pretzel bun top.