Chimay Burger

Instructions

1. 1

   Prepare the Chimay Onion Jam

   • In a large skillet or Dutch oven, melt the butter over medium-low heat.
   • Add the sliced onions and cook slowly, stirring occasionally, for 25-30 minutes, until they are deeply caramelized, soft, and golden brown.
   • Stir in the brown sugar, balsamic vinegar, Chimay beer, and fresh thyme. Season with 0.25 tsp of sea salt and 0.25 tsp of black pepper.
   • Increase heat to medium, bring to a simmer, and cook for 5-7 minutes, or until the liquid has reduced and the mixture has a thick, jam-like consistency. Remove from heat and set aside.
2. 2

   Cook Bacon and Toast Buns

   • While the jam is cooking, place the bacon slices in a separate cold skillet. Cook over medium heat, turning occasionally, for 8-10 minutes until crispy. Transfer to a paper towel-lined plate to drain.
   • Split the brioche buns. Lightly butter the cut sides if desired. Toast them on a grill or in a dry pan over medium heat for 1-2 minutes until golden brown and slightly crisp.
3. 3

   Form and Cook the Burger Patties

   • Gently divide the ground chuck into 4 equal portions (6 oz each). Form each portion into a patty that is about 1/2 inch wider than your buns, as they will shrink during cooking.
   • Press a small, shallow indent into the center of each patty with your thumb. This prevents them from puffing up into a ball shape.
   • Preheat your grill or a cast-iron skillet to medium-high heat. Just before cooking, season both sides of the patties generously with the remaining 1 tsp of sea salt and 0.5 tsp of black pepper.
   • Place the patties on the hot surface. Cook for 3-5 minutes per side for medium doneness (internal temperature of 160°F / 71°C). Avoid pressing down on the patties.
   • During the final minute of cooking, place a slice of Chimay cheese on top of each patty to allow it to melt perfectly.
4. 4

   Assemble the Burgers

   • Spread a light layer of your favorite condiment (like mayonnaise or aioli) on the toasted buns if desired.
   • Place a small handful of arugula on each bottom bun.
   • Top with a cheese-covered patty, followed by two slices of crispy bacon.
   • Add a generous spoonful of the Chimay onion jam over the bacon.
   • Place the top bun on and serve immediately with your favorite side, such as frites or a simple salad.