Habanero Bacon Jam Burger Recipe

Cook bacon

Cut half the bacon (4 slices) into 1/2-inch pieces. In a large skillet over medium heat, cook the chopped bacon until most fat has rendered and the pieces are crispy but not burnt, about 8–10 minutes. Use a slotted spoon to transfer cooked bacon to a paper-towel-lined plate, reserving rendered bacon fat in the pan.

Sweat aromatics

Thinly slice the yellow onion and finely mince the shallot, garlic and habanero (remove seeds for less heat; wear gloves if preferred). Add the onions and shallot to the hot bacon fat with 1 tsp neutral oil if the pan is dry. Cook over medium-low heat, stirring occasionally, until softened and lightly caramelized, about 10–12 minutes.

Build jam

Add the minced garlic and habanero to the softened onions and cook 1 minute until fragrant. Stir in the brown sugar, 1 tablespoon water, maple syrup, Dijon mustard, Worcestershire sauce, apple cider vinegar (1 tbs) and black pepper. Bring to a gentle simmer, scraping browned bits from the pan. Reduce heat to low and simmer, stirring occasionally, until thick and jammy, about 12–15 minutes.

Combine bacon

Stir the crispy chopped bacon back into the jam mixture and cook 2–3 more minutes to meld flavors. Taste and adjust sweetness or vinegar if needed. Remove from heat and let cool slightly; the jam will thicken as it cools. Makes roughly 1 to 1 1/4 cups.

Thinly slice the red onion into rings or half-moons and place in a heatproof jar or bowl. In a small saucepan combine 1 cup apple cider vinegar, 1 cup water, 1 tablespoon sugar and 1 teaspoon salt. Bring to a simmer to dissolve sugar and salt, then pour hot brine over the sliced onion. Press down so onions are submerged. Let cool to room temperature, then refrigerate at least 30 minutes (best 1 hour) before serving. Can be made up to 5 days ahead.

Form patties

Divide the 1.5 lbs ground beef into four even portions (about 6 oz each). Gently form each into a patty about 3/4 inch thick and slightly larger than the bun. 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 just before cooking.

Toast buns

Heat a clean skillet or griddle over medium heat. Lightly butter the cut sides of the buns (use about 2 tbs butter total) and toast, buttered-side down, until golden, about 1–2 minutes. Set aside.

Cook patties

Heat a large skillet or grill pan over medium-high heat and brush with 1 tsp neutral oil. Cook the patties 3–4 minutes per side for medium (adjust time for desired doneness). During the last minute of cooking, place a slice of American cheese on each patty, cover the pan with a lid for 30–60 seconds to melt the cheese.

Assemble burgers

Spread 1–2 tablespoons of habanero bacon jam onto the bottom bun. Place the cheesy patty on top, add a small handful (about 1/2 cup) of arugula, and top with 2–3 tablespoons of pickled red onion (drain excess brine). Add additional jam on the top bun if desired. Close the burger and serve immediately.

Serving suggestion

Serve the burgers hot with extra habanero bacon jam on the side for guests who want more heat, and offer pickles or fries as accompaniments.