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Recipe of the week: Bacon Jam Stoner Burger


Charleston’s vibrant dining scene isn’t limited to Sean Brock’s Husk.

In today’s Travel section, Matthew Odam takes us on a culinary tour of this charming coastal town in South Carolina, and if you’re the kind of traveler who likes to let food be your guide, you’ll want to know about Morgan Murphy’s “Off the Eaten Path” food-and-travel series.

In partnership with Southern Living, Murphy’s newest book is called “Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways” (Oxmoor House, $22.95), and it acts as a literal road map for some of the most unique eating experiences from Charlotte to College Station.

One of those gems is Farmbar 17 at the Ark, a trailer that used to be set up in Awendaw, near the Francis Marion National Forest just north of Charleston. Since the book’s printing, the owner, Tara Derr Webb, has moved her trailer up north to New York for the summer, where she’s hosting pop-up dinners that may or may not include this signature Stoner Burger.

I’ve never seen a burger recipe with both olives and ricotta cheese mixed in with the meat, but that’s only part of the charm here because Webb’s bacon jam apparently steals the show. You can find a recipe for that bacon jam at Austin360.com/food-drink, but many grocery stores also sell a version of this salty-sweet condiment.

Stoner Burger

1 lb. ground chuck

1/2 lb. ground veal

1 Tbsp. coarsely chopped fresh thyme

1/4 cup coarsely chopped pitted Niçoise olives

1 cup ricotta cheese

1/4 tsp. sea salt

1/4 tsp. freshly ground black pepper

4 (1-oz.) slices Cheddar cheese

4 (3.5-oz.) brioche buns, halved

Mayonnaise or aïoli

4 romaine lettuce leaves

Bacon jam (store-bought or homemade)

Combine first 5 ingredients in a large bowl, using hands. Shape meat mixture into 4 (1-inch-thick) patties.

Preheat grill to 350 to 400 degrees (medium-high heat). Sprinkle 1 side of patties with salt and pepper. Grill, covered with grill lid, 5 minutes on each side or until lightly charred and a meat thermometer registers 160 degrees. Top each patty with 1 cheese slice during last 1 minute of cooking. Remove patties from grill, and let patties stand 5 minutes.

Spread cut sides of buns with desired amount of mayonnaise. Top with lettuce leaves, and place patties on bun bottoms. Top with desired amount of jam, and cover with bun tops. Serve immediately. Serves 4.

— From “Off the Eaten Path: On the Road Again: More Unforgettable Foods and Characters from the South’s Back Roads and Byways” by Morgan Murphy (Oxmoor House, $22.95)


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