If you’ve never made a burger with bacon jam before, this is your sign. The balance of smoky, salty, and sweet flavors creates an unforgettable bite — each layer building on the next. The seared crust of the beef, the rich caramelized bacon-onion jam, and that silky sauce all work together for an over-the-top melt that feels right at home on the flat-top or backyard griddle.
Made best on a hot carbon-steel surface, this burger gets its signature crisp edges from the smash technique. Once you try it, it’s hard to go back to regular patties.
Burgers
- 1 lb ground beef
- 8 slices American cheese
- 2 brioche buns
- 10 oz bacon, cooked and chopped
- 1 small onion, sliced
- 0.125 cup brown sugar
- 2 tbsp maple syrup
- 2 tbsp apple cider vinegar
Sauce
- 0.5 cup mayonnaise
- 0.125 cup ketchup
- 2 tbsp mustard
- 2 tbsp mustard
- 2 tbsp diced pickle
- 2 tbsp chopped chives
- 1 tbsp apple cider vinegar
- 1 tbsp bacon fat
Instructions
- Make the Bacon JamAdd the sliced onions, chopped bacon, brown sugar, maple syrup, and apple cider vinegar to a skillet or griddle. Cook slowly until thick and jam-like. Set aside, saving a bit of bacon fat for the sauce.
- Mix the SauceIn a small bowl, combine mayonnaise, ketchup, mustard, diced pickles, chives, vinegar, and the reserved bacon fat. Stir until smooth and chill until ready to use.
- Smash the BurgersRoll the ground beef into two balls and place them on a hot, buttered griddle. Smash down firmly to form thin patties. Season, cook until crisp on the edges, flip, and add cheese to melt.
- Toast the BunsButter the brioche buns and place them cut-side down on the griddle until golden and toasty.
- Build the MeltSpread sauce on the bottom bun, layer with cheese, burger patty, a generous spoonful of bacon jam, more sauce, another cheese slice, and top it off with the bun. Smash lightly to grill both sides to a perfect crust.
- Serve & EnjoyCut in half to see that cheesy, melty perfection. Serve hot with fries or chips and an ice-cold beer.