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bacon jam for the egg rolls

Bacon Jam Cheeseburger Egg Rolls

Difficulty: Easy
Print Recipe Pin Recipe
Course: Appetizer
Cuisine: American
Ingredients Method

Ingredients
  

For the Bacon Jam:
  • 1 pound bacon diced
  • 2 sweet onions diced
  • 1/2 cup brown sugar
  • 3 tablespoons maple syrup
  • 2 teaspoons garlic powder
  • 1 tablespoon Tony’s Bold seasoning
  • 1/4 cup apple cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons bourbon
For the Ground Beef Filling:
  • 1 pound 80/20 ground chuck
  • Salt pepper, and garlic powder (to taste)
  • 6 dill pickles chopped
  • 2 tablespoons Worcestershire sauce
  • 5 slices white cheddar cheese
For the Egg Rolls:
  • Egg roll wrappers
  • White Vermont cheddar cheese sliced into strips
  • Egg wash 1 egg whisked with 1 cup buttermilk
  • Cooking oil for frying
For the Burger Sauce:
  • 1 cup mayonnaise
  • 2 tablespoons chipotle ketchup
  • 2 tablespoons mustard
  • 1 tablespoon hot sauce
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons kosher salt
  • 1 tablespoon coarse black pepper

Method
 

  1. Cook diced bacon in a skillet until crispy and remove with a slotted spoon. Leave about 2 tablespoons of bacon fat in the skillet.
  2. Add diced onions to the skillet and sauté for 6-8 minutes until softened. Return the bacon to the skillet, then add bourbon and Worcestershire sauce. Cook for 10 minutes.
  3. Stir in garlic powder, Tony’s Bold seasoning, brown sugar, maple syrup, and apple cider vinegar. Simmer for 20 minutes, stirring occasionally, until thickened. Let cool.
  4. Brown ground chuck in a skillet, breaking it into small pieces. Season with salt, pepper, and garlic powder to taste. Add chopped pickles and Worcestershire sauce, stirring to combine. Add white cheddar slices and stir until melted. Cook for 5 more minutes and let cool slightly.
  5. Lay an egg roll wrapper flat. Add two strips of Vermont cheddar cheese, a spoonful of bacon jam, a scoop of ground beef filling, and another slice of cheese. Roll tightly, folding in the sides, and seal the edges with egg wash. Repeat until all egg rolls are assembled.
  6. Heat oil in a deep fryer or heavy-bottomed pot to 350°F. Fry the egg rolls in batches for 3-5 minutes, turning occasionally, until golden brown and crispy. Drain on a wire rack or paper towels.
  7. Combine mayonnaise, chipotle ketchup, mustard, hot sauce, Worcestershire sauce, apple cider vinegar, kosher salt, and black pepper in a bowl. Whisk until smooth.
  8. Serve egg rolls hot with burger sauce on the side for dipping. Enjoy!