Michelin Star Recipe Series: Acadia’s burger with bacon onion jam

With the Corona virus keeping everyone home and turning us all into chefs, it is now time to take our culinary skills to a Michelin star level. 

We present to you, recipes from some of Chicago’s finest Michelin starred restaurants including the world’s first ever Michelin starred brewpub, Band of Bohemia, best known for their ever-changing menu of craft beers to pair with their seasonal menu. Two-Michelin starred Acadia, celebrated for their mouth-watering burgers and fine-dining tasting menus. Sepia, famous for executive chef, Andrew Zimmerman’s inventive American cuisine. Unrivalled Italian dining, Spiaggia, renowned for their exquisite handmade pastas and the split-level restaurant, Smyth + the Loyalist, offering fine-dining menus upstairs in Smyth and comforting bar food downstairs at The Loyalist.

Acadia – Acadia burger with bacon onion jam

By Chef Ryan McCaske

Bacon onion jam

Ingredients (enough for approx. 6-8 8oz burgers)

4 C. ground bacon

4 C. diced yellow onions

1/3 C. chopped garlic

2 C. apple cider

1 C. dark brown sugar

1 C. brewed coffee

½ C. whole grain mustard

3 T. smoked paprika


Sweat onions and garlic in a little oil. Add bacon. As the bacon releases some fat, skim off excess fat. After 15 or 20 minutes of cooking, add rest of ingredients. Cook on a low simmer until almost all of the liquid is cooked off and gone. It should be damp to the touch, but not overly wet or greasy. Reserve and keep warm.

Bread and butter pickles

Per 10lbs. of pickles

10lbs. Kirby cucumbers, sliced

1 gallon distilled vinegar

1 gallon white wine vinegar

4 C. sugar

6 sliced yellow onions

2lbs. dark brown sugar

2 T. chili flakes

3 T. whole allspice

1 C. celery seed

3 whole sliced yellow peppers

Put all liquids, spices, and sugar into a pot. Boil and simmer for 15 min. Cool. Pour over rest of ingredients. Let sit at least 3 days in the refrigerator. Jar to keep longer. Or store in refrigerator up to a month.

Truffle cheese mornay

1 gal of whole milk

2 qts of shredded truffle fontina

1 T. truffle oil

1 # roux (equal parts flour and butter by weight)

½# melted butter


1/2 onion

1 bay leaf

3 pieces cloves

Cut onion in half and char one side. Stick cloves in it. Make a slit in the onion and add bay leaf. Bring milk just to boil with onion pique. Once boiled, turn down to low simmer and add ½ of roux. Whisk in and cook till thickened. If still loose, add more roux. Add grated cheese. Melt. Add butter, truffle oil and salt to taste. Once emulsified, pass through a sieve or chinoise. Keep warm.

To assemble:

Cook your favorite 6-8 oz burger with a couple slices of gruyere cheese. Toast buttered brioche bun. On the bottom add warmed bacon jam, then pickles. Then burger with the cheese. Then a tablespoon or so of warmed mornay. Add top bun. Slice and eat!