Looking to up your game in the burger arena? Check out this recipe using our Hereford beef patty.

Name ideas: Smoky Sunrise Burger, The Hereford Hero, The CHB Smokestack, The Certified Classic, The Big Hereford, The Hereford Hustle, The Ranch Hand, The Umami Bomb, The Heirloom Legend.

Bun: Schwartz Brioche Bun (1006)

Patty: Certified Hereford Beef 2/1 Fresh Chuck Patty (136181), or Certified Hereford Beef 3/1 Fresh Chuck Patty (136272)

Coffee-Bacon jam: Recipe below

Tomato: Heirloom Tomato (278181)

Cheese: Cobblestreet Sliced Cheddar (29703)

Lettuce: Chopped Iceberg Lettuce (694036)

Pickle: Cobblestreet Sliced Dill Pickle (14026)

Mayonnaise: Katy’s Kitchen Mayonnaise (438326)

Coffee-Bacon jam recipe:

• 3# Prairie Creek Applewood Smoked Bacon, diced (18303)
• 5 each large yellow onion, shaved ¼ inch
• 8oz Agave syrup or Brown sugar
• 16fl oz Watertown Blend 23 Coffee, brewed (697481)
• 2oz Villa Frizzoni Balsamic vinegar (819459)
• 2tsp Katy’s Kitchen Cayenne powder (13827)

1. Sweat diced bacon over medium heat in rondeaux until all fat has been rendered. Remove bacon just as it starts to get crispy, leaving rendered fat in rondeaux.
2. Over medium-low heat caramelize onions until they are dark brown, agitating often to avoid scorching.
3. Bring to a high heat and add vinegar. Scrape the bottom of the rondeaux to remove all the fond.
4. Add back in the bacon along with the rest of the ingredients, and simmer over medium heat until it is jam-like texture (about 20 minutes).
5. Remove and allow to cool completely.