Description
Ultimate Bacon Jam Cheeseburger Recipe
Ingredients
For the Burger Patties:
1 lb ground beef (80/20 blend preferred)
Salt and pepper, to taste
4 slices cheddar cheese
For the Bacon Jam:
6 slices bacon, diced
1 medium onion, finely chopped
2 tbsp brown sugar
2 tbsp balsamic vinegar
1 tbsp maple syrup (optional)
1/4 tsp smoked paprika
For Assembly:
2 brioche buns, toasted
1 tbsp butter, for toasting
Optional toppings: lettuce, tomato, pickles
Instructions
Step 1: Prepare the Bacon Jam
In a skillet, cook diced bacon over medium heat until crispy. Remove and set aside.
In the same skillet, sauté onions in the bacon fat until caramelized (about 8-10 minutes).
Add brown sugar, balsamic vinegar, maple syrup (if using), and smoked paprika. Stir and cook until thickened.
Mix in the crispy bacon and cook for another 2-3 minutes. Set aside.
Step 2: Cook the Burger Patties
Divide ground beef into two equal portions and shape into patties. Season both sides with salt and pepper.
Heat a skillet or grill to medium-high heat. Cook patties for 3-4 minutes per side for medium, adding cheese slices during the last minute of cooking.
Step 3: Toast the Buns
Spread butter on the cut sides of the brioche buns.
Toast buns in a skillet until golden and crisp.
Step 4: Assemble the Burgers
Place one cooked patty on the bottom bun.
Add a generous layer of bacon jam on top of the patty.
Cover with the top bun and press gently.
Serving Suggestions
Serve this indulgent burger with a side of fries, onion rings, or a crisp coleslaw. Enjoy the sweet, smoky, and cheesy goodness!
Step-by-Step Guide
Follow this detailed guide for perfect results. First, make the bacon jam. Cook the bacon until very crispy, then remove. Caramelize the onions slowly in the bacon fat until deep golden brown. This builds a rich flavor base. Add the sweet and acidic components, simmering until a sticky, jam-like consistency forms. Finally, stir the bacon back in. For the patties, gently form 1/2 lb portions, creating a slight dimple in the center to prevent bulging. Cook on a hot surface without pressing down. Add cheese and cover the skillet briefly to melt it perfectly before assembly.
Serving Suggestions
Balance the burger’s richness with contrasting sides and drinks. Classic pairings include crispy sweet potato fries, beer-battered onion rings, or a tangy vinegar-based coleslaw. For a lighter option, serve with a simple arugula salad. A cold craft stout, smoked porter, or creamy milkshake complements the smoky, sweet flavors beautifully.
How-to Summary
To summarize: 1) Cook bacon until crispy, then caramelize onions in the fat. 2) Add sugar, vinegar, syrup, and paprika to the onions to create a jam, then mix bacon back in. 3) Form seasoned beef into two large patties. 4) Cook patties to your desired doneness, topping with cheese at the end. 5) Butter and toast the brioche buns. 6) Assemble by stacking the patty, a generous scoop of bacon jam, and the top bun.
Frequently Asked Questions
Can I make the bacon jam ahead of time? Absolutely. Bacon jam can be made up to a week in advance and stored in an airtight container in the refrigerator. Reheat gently before using.
What’s the best beef blend for a juicy burger? An 80/20 blend (80% lean, 20% fat) is ideal. The fat renders during cooking, creating a moist, flavorful patty that stands up to the robust jam.
My jam is too runny. How can I fix it? Continue simmering over low heat to evaporate more liquid. Alternatively, a small slurry of cornstarch and water can be stirred in to thicken it quickly.
Can I use a different type of cheese? Yes. While cheddar is classic, Gruyère, pepper jack, or blue cheese offer deliciously different flavor profiles that pair well with the sweet and smoky jam.
How do I prevent the burger from becoming soggy? Ensure your toasted bun creates a moisture barrier. Also, let the patty rest for a minute after cooking and apply the jam directly to the patty, not the bun.
Common Mistakes to Avoid
- Overworking the meat when forming patties, which leads to a tough, dense texture.
- Not creating a dimple in the center of the raw patty, causing it to puff up during cooking.
- Moving the patty constantly on the grill or skillet; let it sear undisturbed to form a flavorful crust.
- Using lean ground beef (like 90/10), which will result in a dry burger.
- Rushing the onion caramelization process; low and slow is key for maximum sweetness.
Conclusion
This Ultimate Bacon Jam Cheeseburger is a masterclass in balancing decadent flavors and textures. The combination of a juicy, cheesy patty with the sweet, smoky, and tangy homemade bacon jam transforms a classic into a gourmet experience. By following the detailed steps and avoiding common pitfalls, you can consistently create an unforgettable burger that is sure to impress. It’s the perfect centerpiece for a special meal or weekend grilling event.