The best part about this bacon jam burger recipe is the sweet and salty bacon jam that will be a treat to remember. We have to warn you that it can get a little messy, especially because the jam is likely to drip all over your hands. However, that will not stop you from devouring these burgers within seconds.
The jam for this recipe takes approximately an hour to make, which is why we recommend making it a few hours or days in advance. It can be stored in the fridge and used on many other things- put a big dollop on your morning eggs or some cream cheese sandwiches for the best kick.
Bacon jam is a mind-blowing combination of onions, brown sugar, raisins, Worcestershire sauce, balsamic vinegar, and bacon. However, keep in mind that this bacon jam burger recipe does not really use “jam” like jelly. Instead, it uses onions and chunks of bacon coated in a salty-sweet glaze made with caramelized sugar- sounds amazing, doesn’t it?
When it’s time to eat the burgers, all you have to do is shape the patties and put them over a hot grill. Take some tomatoes and slice them up, grate some of your best cheese on the burgers when they are almost done, and get ready to have the best bacon burgers you have ever experienced.
Bacon Jam Burger Recipe
You can consume bacon jam in several ways but slathering it on top of a burger is our favorite way. To make the best bacon jam burger, you will need arugula or romaine, some Boursin cheese, and tomato slices cut thickly and sprinkled generously with garlic powder, salt, and pepper to taste, and warmed up bacon jam, and a soft, fresh burger.
Making the Infamous Bacon Jam
- Bacon: 1 lb. (reserve the grease to use later)
- Yellow onion: 2 cups, sliced and chopped
- Garlic cloves: 2, minced
- Bacon grease: 3 tablespoons
- Brown sugar: 1/3 cup
- Raisins: 2 tablespoons
- Worcestershire sauce: 1 tablespoon
- Balsamic vinegar: 3 tablespoons
- Water: 1/3 cup
- Cayenne pepper: To taste
- Start by slicing up the bacon so that you make 1-inch chunks. Throw these into a big skillet and cook until they are crispy. The bacon will render some grease which you need to reserve in an oven-safe bowl and keep aside.
- Line a plate with some paper towels and get rid of the extra grease from the bacon. Keep the bacon aside.
- Take your onions, slice them up thinly and then chop them up. You do not want to be left with long strains of onion so make sure to do a good job at the chopping.
- In an empty skillet, dump onions, garlic, and 3 tablespoons of the bacon grease that you kept aside. Keep the heat on low and start sautéing till the onions become translucent and soft. This should take approximately 15 minutes.
- While the onions cook, start chopping the cooled bacon.
- Add the bacon and 1/3 cup of brown sugar into the skillet with the onions. Cook and stir for about 2 minutes.
- Add 1 tablespoon of Worcestershire sauce, 1 tablespoon raisin, 3 tablespoons vinegar, and 1/3 cup water to the bacon. Let this mixture simmer over medium to low heat for approximately 7 to 8 minutes. The sauce needs to thicken so that it looks like syrup.
- Serve as soon as possible. If you want to store the sauce, keep it in an airtight container for up to one week.
Making the Hamburger
- Beef: 1 ½ pounds, ground
- Kosher salt: 1 ½ teaspoons
- Black pepper: 1 ½ teaspoons
- Havarti cheese: 1 cup, sliced
- To Assemble
- Brioche buns: 4, split
- Garlic: 2 cloves, minced
- Salted butter: 4 tablespoons, melted
- Bacon jam: 1 ½ cups
- Ripe tomatoes: 4 thick slices
- Baby arugula: 4 cups
- Using medium heat, start preheating the grill.
- Make 4 big portions of the meat and shape them into ½-inch thick patties. These patties need to be a little bigger than the buns. Make sure you do not overwork the meat portions. Before you cook the patties, make a depression in the middle with your thumb. This will allow them to cook better.
- Using salt and pepper, season the patties on both sides.
- Put the patties on the grill and allow them to cook for 5-6 minutes. Do not move them during this time.
- After sufficient time has passed, flip and cook for another 5-6 minutes till the patties are cooked all the way through.
- In the last two minutes, put the cheese on the patties and cover them with a lid to allow the cheese to melt.
- When the patties are on the grill, put some garlic in the melted butter and stir it up. Lightly brush this mixture on the buns and put the buttered side on the grill. Toast for 1 minute.
- When assembling the burgers, put some bacon jam on the bottom bun, and remember to be generous. Top this with a thick-cut tomato slice, along with the burger patty. Put some more bacon jam and some more arugula. Put the top bun, heat it, and serve the bacon jam burger immediately.
Our Final Thoughts
If you have some leftover bacon jam, you can use it to make a wonderful appetizer. All you need are some crackers, cream cheese, and bacon jam- you have a top-class appetizer that you can consume any time you feel hungry. You can also make some pulled pork sandwiches and use the jam as a spread for those. Pack up some sandwiches for lunch and make all your work friends fall in love with your recipe.
The best part about this bacon jam burger recipe is that the bacon jam can be used for various other foods. We love versatile ingredients, especially when we get to reuse them! Remember, the jam can be stored in the freezer for up to 7 days, after which you need to make a new batch.