Burgers with Bacon-Sauerkraut Jam
By Sue Lau | Palatable Pastime
The trees are turning and the weather changes. I find myself in revolution as well. A changing of Bill’s job (second time now this year), the possibility of moving and the revolution between us as we are both on edge with no solid future before us.
But leaves fall- Mabon has passed with Samhain ahead. It is the turning of the wheel of our blue planet, spinning through its fortune in the cosmos. And as the days grow shorter and shadows longer, the temptation arises to read my own fortune, not that horoscopes were ever my thing. But I don’t. It would probably say doom was near.
Days have been heavier with humidity and my old bones ache. I’d been jockeying back and forth trying to get my medications straight- the insurance not wanting to pay one, then insurance gone altogether. Not picking up an additional med right now, don’t want to pay the co-pay (which right now is full cost and o-m-g there must be gold in those pills.)
So I am tired and weary of just about everything and I try to bulldoze my way through it. Was going to have a post up everyday for the rest of the year. Didn’t get my post for Saturday up. And into the queue it goes. Staying busy keeps my mind off anxieties. And cooking feeds the soul- but I can always cook. A lot more food than the two of us can ever eat. (And I have a lot of sweets coming soon- those had been earmarked to share at Bill’s job but now. What job?)
It’s 3:03 a.m. and I am still typing this post. Dear gawd I feel like Donald Trump with his midnight (3am actually) ramblings on Twitter, and tomorrow when people read this they will think “What the heck? What is going on with Sue?” But life is not always rosy. Times have been worse. Food- well it’s probably better than it ever was. The jam in the burger is pretty good. But most people probably won’t appreciate the sauerkraut in it the way I do so probably won’t even give it a try. I wonder if anyone looked at the pie. I wonder even more if anyone will make it. If peeps are freakin’ about sauerkraut jam the pie is way into orbit. I could have made sauerkraut fudge or Sauerkraut donuts- Bill wanted me to do another one but I told him I was already pushing my luck. LOL
And it is very late and I ramble on…well, what else can I say about a hamburger? I could tell you I won’t be bothering posting my photo to FoodGawker. They really annoy me and there. I said that out loud. And I don’t give a crap about their site and never should have at all, truth be told. I certainly know some fellow bloggers who fret about what FG will say to an unhealthy degree. And honestly, right now to add any more to my plate in the worry department would sort of be unhealthy, leading me to excesses in wine and chocolate and….dang it does sound pretty good, doesn’t it. And no, I haven’t had any tonight (to that one person out there giving me the sideeye right now, and we both know who they are). Oh and that other person.😉
And before I dig my hole any deeper I will just hit publish and get the heck out of this blog. But I did want to let you know what is going on on this side of your screen. People on the internet actually are real. I’ve actually met some of them. And I am real too even if current circumstance feels a bit surreal.
Thanks for letting me vent without closing the page on the down pill. I’ll be happier and funnier tomorrow, I promise. Until then-
Burgers with Bacon-Sauerkraut Jam
- 1 pound angus beef ground chuck
- salt and pepper to taste
- 4 ciabatta rolls
- 1 cup arugula or baby lettuce
- 6 ounces sliced gouda cheese
- 8 ounces thick bacon
- 2 tablespoons reserved bacon drippings or butter
- 1/2 cup chopped red onion
- 1 cup sauerkraut, drained and chopped
- 1 cup apple cider or apple juice
- 1 tablespoon cider vinegar
- 1/3 cup brown sugar
- 1/2 teaspoon celery seed
- 1/2 teaspoon paprika
- Cook bacon until crisp and crumble; reserve 2 tablespoons of the bacon drippings (or just use butter).
- Saute the onion in the bacon drippings until soft, then stir in remaining ingredients along with the bacon.
- Simmer jam over low heat 30-45 minutes or until thick; makes one cup of jam.
- Shape beef into patties, season with salt and black pepper, then grill to desired doneness.
- Melt cheese over burgers and serve on ciabatta with arugula and sauerkraut bacon jam.
From the kitchen of palatablepastime.com
Hosted by Cricket of Cricket’s Confections
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