Bacon Jam Burger Recipe

Render bacon

Place the diced bacon in a medium sauté pan over medium heat. Cook, stirring occasionally, until the fat renders and the bacon is browned but not crispy, about 8–10 minutes.

Sauté aromatics

Use a slotted spoon to transfer about 2 tablespoons of cooked bacon pieces to a small bowl (reserve for topping). Leave the bacon fat in the pan, reduce heat to medium-low, add the diced onion and a pinch of salt. Sauté until onions are soft and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant.

Build jam

Stir in the brown sugar, maple syrup, apple cider vinegar, chipotle in adobo, black pepper and 2 tablespoons water. Scrape up any browned bits. Return the reserved bacon pieces to the pan and simmer the mixture gently, stirring occasionally, until thickened and jammy, about 10–12 minutes. If it gets too dry, add 1 tablespoon water at a time. Taste and adjust sweetness, heat, or acidity.

Finish

Remove from heat and let cool slightly. The jam will thicken more as it cools. Can be made ahead and refrigerated in a sealed container for up to 5 days; warm gently before using.

Whisk together mayonnaise, grated garlic, lemon juice, salt and pepper in a small bowl until smooth. Taste and adjust seasoning. Refrigerate until assembly. (Make up to 24 hours ahead.)

Form patties

Divide the ground beef into four equal portions (about 4 oz each for 4 buns). Gently form into slightly wider-than-bun patties about 3/4 inch thick, taking care not to overwork the meat. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking. Season both sides with kosher salt and black pepper and a light brush of Worcestershire on each patty.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat and add 1 teaspoon vegetable oil. When shimmering, add the patties (don’t overcrowd; cook in batches if needed). Cook undisturbed until a deep brown crust forms, about 3–4 minutes. Flip, then top each patty with a slice of pepper jack cheese and cook another 3–4 minutes for medium (adjust time for desired doneness). If using a grill, cook over medium-high with similar timing.

Toast buns

While patties finish, spread softened butter on cut sides of buns and toast in a skillet or on a griddle until golden, about 1–2 minutes.

Assemble burgers

Spread about 1 tablespoon garlic aioli on the bottom bun. Place the cooked patty with melted pepper jack on the bun. Spoon 2 heaping tablespoons of warm bacon jam over the cheese. Top with a small handful (about 1/2 cup) of spring mix and the top bun. Repeat for remaining burgers.

Serve

Serve immediately while hot with extra bacon jam on the side if desired.