Hot Honey Bacon Jam Smash Recipe

Dice bacon into 1/4-inch pieces. In a medium skillet over medium heat, cook bacon until fat renders and pieces are crisp, about 8–10 minutes. Use a slotted spoon to transfer 2 tablespoons of bacon and a couple tablespoons of fat to a bowl (reserve for later). Leave the rest of the bacon and most of the fat in the pan.

Add the finely chopped onion to the bacon in the skillet and cook over medium-low heat until translucent and beginning to caramelize, about 8 minutes. Stir occasionally and scrape up brown bits.

Stir in minced garlic and cook 30–45 seconds until fragrant. Add brown sugar, apple cider vinegar, hot honey, red pepper flakes, black pepper and 2 tablespoons water. Stir to combine and reduce heat to low.

Simmer gently, stirring occasionally, until mixture is thick and jammy, about 8–10 minutes. If it becomes too dry, add a splash of water. Taste and adjust heat or honey as desired.

Fold the reserved crispy bacon pieces into the jam, turn off heat, and set aside to cool slightly. The jam can be made up to 3 days ahead and refrigerated.

In a small bowl combine mayonnaise, grated garlic, lemon juice, salt, and black pepper. Whisk until smooth. Taste and adjust seasoning. Refrigerate until ready to assemble; aioli can be made up to 2 days ahead.

In a small bowl whisk together olive oil, lemon juice, salt, and black pepper to make a simple dressing.

In a mixing bowl toss thawed peas, sliced basil, and baby arugula with the dressing just before serving so greens stay bright. Set aside.

Divide the ground beef into two 8-ounce portions and loosely form into balls; do not overwork. Season each ball lightly with kosher salt and 1/2 tsp black pepper on the outside.

Heat a heavy skillet or griddle over high heat until smoking lightly. Add neutral oil and spread. Place one beef ball on the hot surface and immediately press down firmly with a spatula or burger press to form a thin patty (smash). Repeat for the second ball, leaving space between patties. Season the exposed tops with remaining black pepper.

Cook the smashed patties without moving for 2–3 minutes until the edges are deeply browned and crispy. Flip and cook 30–60 seconds on the second side for medium; if desired, cook longer for well-done.

While the second side finishes, crumble the goat cheese into small pieces and press onto the patties so it softens and melts slightly from the residual heat. Alternatively, mix the goat cheese with 1 tbsp softened butter before adding for creamier spread.

Remove patties to a plate and tent loosely with foil to keep warm.

Spread softened butter on the cut sides of the buns. Toast cut-side down in a skillet over medium heat until golden brown, about 1–2 minutes per side. Remove and set aside.

Lightly smear garlic aioli on both bun halves. Place a goat cheese smash patty on the bottom bun, top with 2–3 tablespoons hot honey bacon jam, then add the second patty if stacking double (or serve single). Spoon an extra teaspoon of jam on top if desired. Add pea green & basil salad to the side or place a small handful on the top bun for an herbaceous lift.

Close the burger, garnish with microgreens or extra basil and drizzle with extra hot honey if using. Serve immediately with the remaining salad on the side.