1 lb Applewood Smoked Bacon, thick cut
2 lbs Fresh Ground Round
13 oz Roasted Garlic and Onion Jam (1 jar/divided)
fresh ground sea salt and cracked black pepper
6 round Ciabbata Rolls (these are available at your local bread bakery, or buy two loaves and cut them in thirds to fit your burger/patti size)
1 tub Organic Arugula
2 5 oz Cheese boxes (garlic/herb)
8 including the salt and pepper!
Heat the grill on high, place a skillet or small sheet tray on the grill to cook bacon. Start the bacon ahead of the burgers. When the bacon is crispy remove and place between paper towels. You can reheat them at the last minute if you like. While the bacon is cooking, make the burgers(2lbs will yield 6 large burgers) Combine the fresh ground round with 2 tablespoons of the Roasted Garlic and Onion Jam, and salt and pepper to your liking. Form into six 1/3 lb patties. Grill the burger's medium well on medium heat, turn heat down if they start to burn. Cook 5 minutes on each side, turn again 2 minutes on each side. If you have room on your grill while the burgers are cooking place the split buns around the outside to toast just slightly. Remove them and spread generously with the garlic and herb cheese on both the tops and bottoms. When the burgers are finished. Build your burger. Place a burger on the bottom of each bun, then the applewood smoked bacon, then a spoonful of roasted garlic and onion jam, then a nice small bunch of arugula(rocket) and top with the ciabbata roll that has been lathered with Boursin. In this case, it's not over till the fat lady sings, so go for it!