Food and Recipes Dish Burgers Lowcountry Juicy Lucy Be the first to rate & review! Creamy pimiento cheese, pickled okra, and (wait for it) homemade bacon jam—Lowcountry's greatest bounties plus Minneapolis's famous cheese-stuffed wonder makes for one mindblowing burger. Don't fret if you have leftover bacon jam, it makes for an excellent cheese board component or slathered on a warm biscuit. By Southern Living Test Kitchen Southern Living Test Kitchen The Southern Living Test Kitchen has been publishing recipes since 1970, four years after the first issue of Southern Living Magazine appeared on newsstands. The Southern Living Test Kitchen team includes a team of professionals with deep expertise in recipe development, from pastry chefs and grilling experts to nutritionists and dietitians. Together, the team tests and retests, produces, styles, and photographs thousands of recipes each year in the state-of-the-art test kitchen facility located in Birmingham, Alabama. Southern Living's editorial guidelines Published on June 24, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jennifer Causey; Styling: Lindsey Lower; Food Styling: Mary Claire Britton Active Time: 1 hrs 30 mins Total Time: 2 hrs 30 mins Yield: 4 serves Ingredients Bacon-Jam 8 thick-cut bacon slices (about 12 oz.), chopped 1 1/2 cups chopped yellow onion (from 1 onion) 5 garlic cloves, sliced 3/4 cup packed light brown sugar 1/2 cup (4 oz.) bourbon 3 tablespoons apple cider vinegar 1/2 teaspoon kosher salt 1/8 teaspoon cayenne pepper Burgers 1/2 cup prepared pimiento cheese 22 ounces 90/10 ground beef sirloin 1 1/2 teaspoons table salt 3/4 teaspoon black pepper 4 French bread buns, toasted 1/2 cup mayonnaise 8 pickled okra pods, halved lengthwise Directions Prepare the bacon jam: Place bacon in a medium saucepan over medium. Cook, stirring often, until crispy, 20 to 22 minutes. Transfer bacon to a plate lined with paper towels. Leave ¼ cup of the drippings in pan; reserve remaining drippings for another use. Add onion and garlic to drippings in pan. Cook, stirring often, until transluscent, 4 to 5 minutes. Add sugar, bourbon, and vinegar. Bring to a simmer over medium-high. Add cooked bacon. Reduce heat to low, and cook, stirring often, until thickened (being careful not to let jam stick or burn on bottom), about 1 hour. Stir in salt and cayenne. Set aside. Prepare the burgers: Divide pimiento cheese into 4 (2 tablespoons each) mounds on a plate lined with parchment paper. Lightly press to form ½-inch thick disks. Freeze 1 hour or until solid. Form sirloin into 8 (½-inch-thick) patties. Place 4 of the patties on a work surface. Top each with a pimiento cheese disk, then top with remaining patties; seal edges. Sprinkle patties with salt and pepper. Preheat grill to medium-high (400°F to 450°F). Place burgers on oiled grates. Grill, uncovered, until cheese is melted, 3 to 4 minutes per side. Spoon 2 tablespoons bacon jam on each bun top, and 2 tablespoons mayonnaise on bun bottoms. Place burger patties on bottom buns; top with okra and bun tops. Serve immediately. Rate it Print