Did someone say bacon? Yes indeed, and you won’t want to let Father’s Day go by without firing up the grill for this amazing Bacon Jam Mozza Burger. Thick ground beef chuck patties topped with mozzarella and plenty of sweet and smoky bacon jam. Trust me, dad will be happy!
So let’s talk meat shall we? Even though the bacon jam in this recipe makes a statement, it’s the beef that’s gonna make or break your burger experience. We’ve all eaten the pre made frozen hamburger patties and we’ve all made hamburgers from regular ground beef, but let me tell you, there’s a better way to go.
Ground chuck my friends is the meat of choice for your beef burger. Specifically, ground chuck with a 20% fat ratio. This is a highly recommended ratio because it lends to a nice juicy burger without being overly fatty, which isn’t required with ground chuck because you can cook it to your liking of medium, medium rare…..not the well cooked mandatory standard for frozen patties or burgers made from regular ground beef that need to be cooked to a minimum of 160℉ for food safe reasons. Most butcher shops will carry ground chuck or will be super happy to grind it for you. Even in my small community, where it is hard to find fresh bean sprouts, I was able to source ground chuck at Sylvan Quality Meats. A simple call ahead landed me several pounds of ground chuck at an 80/20 ratio, neatly packed in 1 pound pouches.
So back to the burger….probably the two most significant differences between burgers made with ground beef and those made with ground chuck is flavour and tenderness. Ground chuck yields a beefier taste and is tender due to the fat ratio and the fact that you can cook it similar to a steak, medium rare, medium etc. This ability to serve the burger with a little pink in the centre lends to a more tender burger. You could say beef steak rules apply in this case. Plus, there’s no filler, additives, or excess salt, just good quality beef with tasty toppings. What’s not to love about that? Enjoy!