Reynaldo’s Cocina 📍
Kobe Beef Burger with Bacon Jam and Garlic Parmesan Fries
A juicy Kobe beef cheeseburger stacked with sharp cheddar, bacon jam, fresh toppings, and served with crispy garlic Parmesan fries.
Ingredients
Burger
- 2 lbs Kobe style ground beef
- Salt to taste
- Black pepper to taste
- 4 slices cheddar cheese
- 4 brioche buns
- Lettuce
- Tomato slices
- White onion slices
- Pickle slices
Bacon Jam
- 8 slices bacon chopped
- 1 yellow onion diced
- 2 garlic cloves minced
- 2 tbsp brown sugar
- 1 tbsp balsamic vinegar
Garlic Parmesan Fries
- Frozen store bought fries
Neutral oil for frying
Fries Seasoning
- 2 tbsp grated Parmesan cheese
- 1 tsp Cavendar's Greek seasoning
- 1 tsp parsley
- Salt to taste
Equipment
- - Large skillet or flat top
- Deep fryer preferred or air fryer or oven
- Small saucepan
- Mixing bowls
- Cutting board
- Sharp knife
- Tongs
- Sheet pan
- - Serving plates
Method
- Cook the chopped bacon in a saucepan over medium heat until crisp.
- Remove some of the excess grease.
- Add the diced onion and cook until softened.
- Add the garlic and cook for 30 seconds.
- Add brown sugar and balsamic vinegar.
- Cook until thick, glossy, and jam like.
- Set aside.
- Cook the fries according to your preferred method.
- For deep frying, heat oil to 350 to 375 degrees and fry until golden and crisp.
- For air fryer or oven methods, cook according to package directions.
- Immediately season the hot fries with Parmesan cheese, garlic powder, parsley, and Cavendar's Greek seasoning.
- Mix until evenly coated.
- Form the ground beef into 4 burger patties.
- Season both sides lightly with salt and black pepper.
- Do not overwork the meat.
- Heat a skillet or flat top over medium high heat.
- Cook the burgers for 3 to 4 minutes on the first side.
- Flip and add cheddar cheese.
- Cook an additional 2 to 3 minutes or until desired doneness.
- Lightly toast the brioche buns until golden.
- Assemble the burgers.
- Layer the bottom bun, burger patty, cheddar cheese, pickle slices, tomato slices, white onion, lettuce, bacon jam, and top bun.
- Serve immediately with garlic Parmesan fries.
Notes
• Deep frying creates the crispiest texture for frozen fries, but air fryer and oven methods work great too.
• Season the fries immediately while hot so the Parmesan and seasonings stick properly.
• Bacon jam should be glossy and spreadable, not dry or overly reduced.
• Avoid pressing the burgers while cooking to help retain moisture.
• Toasted brioche buns hold up better to juicy burgers and bacon jam.
• Form burger patties gently so they stay tender after cooking.
• Let the burgers rest for a minute or two before assembling for better texture.
• A sharp cheddar cheese pairs perfectly with the richness of the beef and sweetness of the bacon jam.
