Before we dove into giant burgers topped with gruyère cheese and bacon, balsamic and onion jam on Saturday night, I mentioned to my friends that my dining room table would look the same on May 9th as it did on May 5th. I’m reporting that it still remains the same – ready for many parties ahead with the same laugher, joy and love. Despite last night’s embarrassing and heart-breaking news, everyone is still accepted and loved in my quaint North Carolina neighborhood. Greensboro voted against the Amendment – and for that we should be proud. And, as my friend Larry says, “we shall rise another day and look fabulous doing it.”
I made these sky-high burgers filled with local goodies from the Greensboro Curb Market. Garlic scapes, local beef and bacon! If you haven’t played in the kitchen with garlic scapes from Cornerstone Garlic – you need to! And, you really can taste the difference when you make burgers from local farms and it costs just the same! Check them out this Saturday when you come down for Strawberry Day!
Gruyère Burgers with Bacon, Balsamic and Onion Jam
- 1 1/2 pounds Meadows Family Farm ground beef
- 1/2 cup garlic scapes, minced
- 2 splashes worchestire sauce
- 1 cup gruyere cheese
- salt and pepper
Bacon, Balsamic and Onion Jam
- 4 thick slices bacon, chopped into ½-inch pieces
- 1 large onion, thinly sliced
- 1/3 cup balsamic vinegar
- ½ tsp. Dijon mustard
- salt and pepper
To make the jam, cook the bacon and transfer to a plate. Cook the onions with salt and pepper on medium in the bacon fat until caremelized.Once brown, add balsamic vinegar and reduce – then return the bacon. Taste for seasoning. This will take some time – be patient!
Make the burgers by combining beef, minced garlic scapes, worchestire sauce, salt and pepper. Cook on the grill until medium and top with cheese. Serve with jam and any other toppings you like!