Pbj & Bacon Burger Recipe

Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Arrange the bacon slices in a single layer on the rack. Bake for 12–18 minutes, turning the tray halfway through, until bacon is crisped to your liking. Remove and transfer bacon to a paper towel–lined plate to drain. Keep warm.

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4" thick, making a slight indentation in the center with your thumb to prevent doming.

Season both sides of each patty evenly with kosher salt and freshly ground black pepper.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and swirl to coat.

Place the patties in the hot pan and cook without moving for 3–4 minutes, until a brown crust forms on the bottom. Flip and cook 3–4 minutes more for medium (adjust time 2–3 minutes per side for medium-rare or longer for medium-well).

If you like cheese, add it in the last minute of cooking and cover the pan to melt. Remove patties to a plate and let rest for 3–5 minutes.

While the patties cook or rest, butter the cut sides of the buns with the softened butter.

Toast the buttered buns in a clean skillet over medium heat or on a griddle until golden and lightly crisp, about 1–2 minutes per side. Remove and set aside.

Spread 2 tablespoons (approx. 1 oz) of smooth peanut butter on the top half of each toasted bun. On the bottom half, spread about 1 tablespoon (approx. 0.5 oz) of grape jelly on each bottom bun (adjust amount to taste).

Place the rested beef patties on the jelly-smeared bottom buns.

Top each patty with three slices of the cooked bacon (or more if desired).

Add tomato slices, red onion slices, and lettuce leaves as desired on top of the bacon.

If using pickles or a drizzle of hot honey/sriracha, add now to finish the flavor contrast.

Cap with the peanut butter–spread top bun and press gently. Serve immediately.