Who doesn’t love a good burger? They’re so easy to make and incredibly versatile. I like to make them with red onions cooked in balsamic vinegar on top or put cheddar cheese inside the burger so that each bite gives you that extra zing of sharp cheddar. This week, we went for a more basic burger, with Gruyere, garlic butter buns, and piled high with arugula and tomatoes. We decided to spice these burgers up with two different drip jams: bacon and jalapeno. Both had their perks, but we both agreed that the jalapeno was more up out ally. I’ll share both, and you tell me which you prefer! What appealed to us the most about the jalapeno jam was the heat from the jalapenos, paired with the sweetness of the brown sugar, and all with that crisp, peppery bite of arugula. The bacon jam was thick, and not as saucy, but added some good smokey flavor to the meat.

Burger

• 2 pounds of ground beef (makes 4 burgers)
• 1 tbsp salt
• 1 tbsp pepper
• Gruyere cheese (sliced or grated, depending)
• 2 garlic cloves, minced
• 4 tbsp salted butter
• 4 buns (we used potato, but brioche would totally work)

My husband doesn’t believe in salting burger meet before you form the patties, but you can if you want. We form the patties (in a nifty burger press from Pampered Chef), salt and pepper both sides. Preheat your pan (or grill, ours is in storage which is a tragedy) and cook evenly on both sides until they’re cooked however you like! We like to use grated cheese and pile it on top of the burgers the last few minutes and then cover, so that the cheese melts all down the burger. This also works with sliced, it will just take a little longer to melt.

When the burgers start getting close, melt your butter and mix in your garlic. Slather both sides of your buns with the garlic butter and toast.

To compile the burger: put your desired drip jam on the bottom, add the burger, tomato, and arugula. You can also put another layer of drip jam on top of the patty! Seriously, just build however it floats your boat.

Jalapeno Drip Jam

• 4 tbsp unsalted butter
• 1 medium white onion, diced
• 1 cup packed brown sugar
• One 4-oz can of diced jalapenos, undrained
• 1 tbsp stone ground mustard

Melt the butter over medium heat in your pan. I used our non-stick for this, because I wasn’t sure if it would be easy to clean up! Once the butter is melted, add your onions and cook until translucent. When those are done, toss in your brown sugar, jalapenos (juice and all!) and mustard. Cook until boiling, and then reduce heat and simmer until it is thick enough to drizzle. Store in an airtight container and cool before eating.

Bacon Drip Jam

• 1 pound sliced bacon, diced
• 1 pound pork belly, diced
• 1 tbsp unsalted butter
• 1 garlic clove, diced
• 1 medium white onion, diced
• 2 large tomatoes, diced
• 1 cup packed brown suga

Cook the bacon until nice and crispy (I cooked the meat in a large, cast iron pan), then remove from the pan to drain on some paper towels. Drain the grease, and then cook the pork belly until crispy. Add to paper towel with bacon to drain and cool.

In a different pan (I used a large, non-stick here) melt your butter, then add garlic and saute for a minute. Once the garlic smells good, add your onions and stir until brown. Toss in the bacon, pork belly, tomatoes, brown sugar, 1/2 cup of water and bring to a simmer. When it is simmering, reduce heat and cook until thick and full of flavor.

Mourvedre

This was the last of the GSM month wines, or so I thought until I pulled out the Petite Syrah for this coming week (April 6). GSM ( Grenache, Syrah, Mourvèdre) month has been tough for me, since I’m not a big red wine person. This wine worked for me though, it had a good level of smoothness to it that balanced out the acidity. The color was a deep purple, and it smelled so good! I love when a wine smells like a lot of dark fruits. It was rich, and full and surprisingly didn’t give me a headache. Mourvèdre  originated in Spain, and is used primarily as a blending grape. It has a thick skin, which makes it ideal to grow in hotter climates. You can find Mourvèdre  in GSM blends, rose, and port styled wines.