Recently, Sioux Nation’s own Jenny Johnson competed in the Sanford International “Grillin on the Green” contest. With mere moments to select from an array of ingredients, Jenny whipped up a creation she named the PB&J Burger. Today, she shares the recipe for this winning burger:
Raspberry Jalapeño Jam (any spicy jam you prefer)
1lb Bacon – Cooked
1 Red Onion sliced thin
1-2 sticks butter
4 slices of Swiss Cheese
Salt and pepper to taste
Fresh Bakery Hamburger buns
In a sauce, pan melt half a stick of butter and add a few shakes of soy sauce. When hot, add sliced onion and sauté (do not over cook, onion should be slightly crisp – not mushy)
In a bowl add hamburger, salt and pepper to taste preference and sliced butter patties about a half to 3/4 stick butter (this gives some extra flavor and juiciness to your burger). Form into about 4 patties.
Make sure the grill is hot and ready to go. Place burgers on grill 7-8 minutes a side. Only turn once.
Cook until inner temperature reaches 160 degrees.
While burgers are cooking use the remaining butter to butter buns. When the burgers are within a few minutes from being done, place buns on grill butter side down and grill until nice grill marks appear; place cheese on burgers to melt.
Remove and place burgers on plates, and layer sautéd onions, then 3 pieces of bacon, 1 Tbl spoon Jam and 1 Tbl peanut butter to each burger. May garnish with 3-4 leafs of Arugula.