The Grilling Issue

Elvis Burger


12 slices bacon

1 Vidalia or sweet onion, thinly sliced

Salt, to taste

Freshly ground black pepper, to taste

1 1/2 pounds 80% lean ground beef, shaped into 4 3/4-inch patties

4 toasted brioche buns, for serving

4 tablespoons peanut butter

4 teaspoons Terrapin Ridge Farms Hot Pepper Bacon Jam




Cook bacon in a large cast-iron skillet (at least 10 inches) over medium heat until bacon is completely crispy, about 3 minutes per side. Drain on a plate lined with paper towels, and set aside.

Add onions to skillet and cook, stirring frequently, until softened and lightly browned, about 5 minutes. Season to taste with salt and pepper. Remove from heat; transfer cooked onions to a bowl and set aside.

Season the burger patties with salt and pepper. Add burger patties to the skillet and cook, turning occasionally, until they are well-crusted and the center of each burger registers 125°F for medium-rare or 135°F for medium on an instant-read thermometer.

Spread the peanut butter on the top and bottom halves of the buns. Smear the bottom bun with bacon jam. Next, add the patties on top of the bacon jam, then top the burgers with the crispy bacon and grilled onions. Serve with plantain chips.

Ingredients used in this recipe