PB&J Burger
[1] A PB&J Burger with vanilla ice cream. It’s a popular menu item with both children and adults (photo courtesy Slater’s 50/50).

 

If you’re a burger person and an adventurous eater, here’s an idea from Slater’s 50/50, a burger gastropub with locations in Southern California, Honolulu, Las Vegas and Dallas.

The restaurant is known for its signature burger, a 50/50 burger patty with equal parts of ground beef and ground bacon. To us, that sounds good enough to book a trip to the nearest location.

The chefs continue to push the boundaries with “inconceivable” flavors. They certainly have done so with the “PB & Jealousy.”

It’s an Angus beef burger on a honey wheat bun, layered with:

  • Thick-cut bacon
  • Natural peanut butter
  • Strawberry jelly…
  •  
    and the pièce de resistance

  • A scoop of vanilla ice cream!
  •  
    “All of this doesn’t make sense at first,” says Chef James Bailey, who is Culinary Director for Elite Restaurant Group, which operates Slater’s 50/50. “But when you break it down to the core principle of pairing ingredients and flavors, it all comes together in this most bizarre and perfect combination.”

    He advises to “gently scoop on [the ice cream] before you take each bite.”

    To us, most of it makes sense.

  • Bacon—no question.
  • Peanut butter is the main ingredient in Thai peanut sauce, a condiment served with meat.
  • Strawberry jelly’s sweetness is not too unlike a sweet BBQ sauce.
  •  
    But the vanilla ice cream?

    Well, we do enjoy an ice cream sandwich made of vanilla ice cream on raisin bread toast, and we’ve also made it on chocolate chip bread and a brioche bun.

    PB & Jealousy’s honey wheat buns have a similar sweetness.

    As the sage says, “Don’t knock it until you’ve tried it.”

    We look forward to trying it at home—perhaps a taste-off with a beef burger, a turkey burger and a veggie burger.

    And how about blue cheese ice cream or cheddar ice cream instead of the vanilla?

    Thanks to Flavor & The Menu for this story.

      


    THE NIBBLE Blog – Adventures In The World Of Fine Food

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