I had the chance to pick up some more of the excellent Moon Meadow ground beef at the farmer’s market so we had a rare burger. Not a burger cooked rare, but that we rarely make burgers. This recipe is somewhat simple, just beef mixed with chopped up bacon and some Worcestershire sauce. The bacon jam can be made ahead of time. and wow is it good.

We loved the smoky, umami characteristics of this burger. It’s moist and flavorful but the bacon doesn’t overpower it. Neither does the jam, which adds a bit of acid to balance out the burger. We’ll definitely be making these again.

• Bacon Burgers with Bacon-Onion-Balsamic Jam (Fine Cooking #112, August/September 2011, p. 39)
• Caesar Salad with Focaccia Croutons (The Conscious Cook, p. 57)