Serves 4

At Blue Southern Comfort Foods, Carolyn Manning is passionate about fresh, real food, and that’s the only thing she serves. “Quality products start with quality ingredients,” Carolyn said. Everything is made from scratch at Blue, and it’s something you notice with each bite you take.

The Blue Burger is one of Blue’s best selling menu items, and while the burger itself is tasty, it’s the bacon jam that has people coming back time and time again. That’s right — bacon jam.  Carolyn’s well-intentioned friends even advised her against giving out the recipe, but for Carolyn, it’s all about sharing her food.

In order to make the Blue Burger at home, you have to start at Albertson’s. The burgers are made with the remnants of left over sirloin, roast, and whatever other meats Albertson’s butcher prepares for Carolyn each day. The burger stands out all on its own, but the bacon jam really puts it over the top. When bacon jam is involved, you don’t need any other condiments. Swiss cheese and Romaine lettuce round out this incredible, but simple burger, and as an added bonus, Carolyn has even provided us with her French fry recipe because as she puts it, “People need to stop eating potatoes out of a bag. People need to stop eating everything out of a bag.”






  • 2 pounds ground beef
  • Romaine lettuce
  • Swiss cheese
  • 4 large hamburger buns
  • Salt and pepper

Form the ground beef into separate, half pound, handmade “burger balls” and place them in a pan. Using your hand, make sure each burger is completely flat; this will allow for even cooking. Once the burger is flat, add salt and pepper. Cook on the stovetop over medium heat, and as the underside begins to brown evenly, flip the burger and again, salt and pepper. Now, place two, overlapping pieces of Swiss cheese on the burger, and using a small bowl, “dome” the burger so that the cheese is evenly melted.


  • ⅓ cup apple cider vinegar
  • 1 cup coffee
  • 2 cups dark brown sugar
  • 1 sweet Vidalia onion, thick slices
  • 1 ½ pound thick cut Applewood smoked bacon

Over low-medium heat, pour in the apple cider vinegar, coffee, and brown sugar. It’s best to use coffee that has been sitting out — the leftover cup that somehow got looked over from earlier in the day. Since the coffee has had time to sit, the flavors will be much stronger. Once the brown sugar has thoroughly dissolved into liquid, add in the pre-sautéed, caramelized onions. Finally, add the pre-cooked Applewood smoked bacon by breaking into rough fourths and mix thoroughly. Once the bacon jam has taken on a thick, but slightly syrupy texture, remove from the heat, and top burger with jam.


  • 2 large russet potatoes

Finally, no burger would be complete without a side of fries, and like everything at Blue, these are fresh, not frozen. After washing, cut the potato in half down its midsection, but leave the skin. Using a mandolin slicer cut the potato into thin strips and then place the strips into a cool bowl of water to remove the starch. If you can, soak them overnight. After soaking, fry the potatoes at a low heat, about 320°, and cook until the fries begin to blonde and the middle is cooked, but the outside is not yet crispy. Refrigerate again until the burger is nearly ready to plate, and then fry them once more at 360° for about four minutes or until they are browned.