The Tramp About Burger

>> Sunday, August 19, 2018

Burgers...they pair well with beer, they're a great summertime grilling option, and because everyone in my family likes them, we tend make them fairly often. A while back, New Belgium's blog had a burger recipe courtesy of one of their favorite food trucks, The  Tramp About. I made this recipe a while back and everyone loved it. The only thing I ended up changing a bit was I reduced the size of the patties because 7oz was a little too big for most of our kids. I have some nice big heirloom tomatoes ripening on the vine, so I figure it's a good time to make this recipe again. In my opinion, the tomato bacon jam and jalapeno aioli are what make this burger so great. A nice homegrown heirloom tomato doesn't hurt.


JalapeƱo Aioli
4 cloves garlic
2T cilantro
2 jalapeƱos, deseeded
1T honey
1 lime, zested and juiced
2 egg yolks
2C canola oil
Salt and pepper to taste

Add all ingredients to food processor except for egg yolks, oil, salt and pepper. Process for 30-ish seconds. Add eggs and continue to process while slowly adding oil. Process until fully emulsified, then gently stir in salt and pepper.

Tomato Bacon Jam
0.5# bacon, preferably apple-smoked
2.0# canned diced tomato
1 yellow onion, diced
1C sugar
1C apple cider vinegar
1T salt
1T pepper

Cut bacon into 1/4" strips and cook on medium heat in a medium saucepan until fat is rendered. Add diced onion and cook until translucent. Add remaining ingredients and cook for about 45 minutes, stirring occasionally.

Assemble Burger
It's not rocket science here...patty + aioli + Romaine lettuce + slice of tomato + jam. The aioli and jam are kind off like crack...prepare to be addicted.