This just might be the best flavor combination to hit a burger…ever. Hickory Smoked Jarlsberg melted into spicy jalapenos, topped with crunchy onions, and spiked with sweet bourbon ketchup.
The inspiration for this burger comes from Dan Petersen of That Burger Tent, who makes one of the best burgers in New York City. Dan’s burgers are made from a special, proprietary blend of meats from meat purveyor Pat LaFrieda. I attended a beer, bourbon, and cheese pairing event at Idle Hands Bar here in New York City, where Dan cooks up these burgers nightly. He came up with this all-star combination of toppings inspired by the flavors of the night: Hickory Smoked Jarlsberg, and a delicious, smoky, craft beer called Rauchbier by Kelso. Dan shared his recipe for the toppings on his ‘Hickory Dickory Smoke Burger’, and I couldn’t be more excited to highlight Hickory Smoked Jarlsberg in this way. This savory burger packs a combination of smoky and sweet flavors that exceeds perfection, and is sure to become a favorite.
Here’s what I used to re-create the Hickory Dickory Smoke Burger:
- 1 lb ground beef, seasoned with salt and pepper
- 4 oz. Hickory Smoked Jarlsberg, sliced
- 2 jalapeno peppers, sliced and sautéed
- Shoestring fried onions
- Bourbon spiked ketchup
- 4 potato hamburger rolls
And of course a cold brew to finish off the meal…enjoy!