Bacon Burgers Onion Jam

Bacon burgers with bacon onion balsamic jam deliver everything you want in a classic backyard meal These are double bacon burgers both mixed in the patty and layered on top crowned with gooey sharp cheddar and a sticky tangysweet onion jam I pull these out for cookouts and they quickly disappear from the table

After years of burger experiments this one is the number one reason my friends beg to come over They always say the jam blows away any restaurant burger they have tried

Ingredients

• Applewood smoked bacon: for smokiness and bold flavor thicker slices stay tender and meaty in the jam and burgers seek out a good quality butcher bacon if possible
• Red onion: for sweetness and color sliced thin so it melts into jam pick a firm unblemished onion
• Balsamic vinegar: brings a rich tangy depth use a syrupy balsamic for the best results
• Dijon mustard: for zing and balance choose a brand you love since the flavor shines through
• Ground beef: choose 85 or 90 percent lean for juicy yet not greasy burgers go for freshly ground beef if you can
• Worcestershire sauce: to deepen the savory flavor use sparingly for a subtle touch
• Kosher salt: essential for layering seasoning in both jam and burgers larger flakes are easier to pinch and distribute
• Freshly ground black pepper: for a pop of heat grind fresh for best aroma
• Sharp cheddar cheese: for richness thick slices melt and mingle with the jam pick a bold aged cheddar from the deli for serious flavor
• Hamburger buns: classic or brioche works well toast for extra structure pick sturdy buns to handle the juicy burger and toppings

StepbyStep Instructions

Make the Jam:

Render the bacon Place thick sliced bacon in a large saute pan set over medium heat Cook stirring now and then until browned but still a bit tender about 8 minutes Remove only the bacon letting most fat remain in the pan

Soften the onions:

Add sliced red onion salt and a pinch of pepper to the bacon fat Stir well then cover and cook for two minutes to draw out moisture Stir in a splash of water scraping up brown bits Cover and cook for ten minutes stirring occasionally so onions soften and caramelize slowly into golden ribbons

Finish the jam:

Add balsamic vinegar Dijon mustard and water Stir then return cooked bacon to the pan Simmer uncovered until liquid thickens into a jammy consistency and is mostly absorbed It should be glossy with no puddles of vinegar left about four minutes Spoon into a bowl to cool or refrigerate if prepping ahead

Prepare the Burger Patties:

Mix burgers In a bowl gently mix finely diced bacon with ground beef Worcestershire sauce salt and pepper Use a fork to blend evenly but do not overwork Shape into four equal patties about one inch thick They should feel sturdy but not packed tight

Grill the burgers:

Preheat a grill to medium high oil the grates Grill patties four to five minutes on the first side When juices start pooling on top flip them Place cheddar on each patty after flipping and let the cheese melt as the burgers finish another three to four minutes or until cooked the way you like

Rest and Serve:

Move cooked burgers to a plate and let rest five minutes so juices settle Toast buns cut side down on the grill if you like Spread bacononion jam on the bottom bun top with the burger patty extra jam and the top bun Serve right away ketchup is optional but honestly they are perfect as is

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My kids always try to sneak extra spoonfuls of the bacon jam right from the jar The rich onionbalsamic combo makes these burgers feel special every single time

Storage Tips

Leftover jam keeps beautifully in a sealed jar in the fridge up to four days Rewarm gently in the microwave or on the stove Burgers are best cooked fresh but cooled patties store for one day in the fridge and can be reheated gently If you assemble burgers ahead keep jam separate until ready to serve so buns do not get soggy

Ingredient Substitutions

Try smoked gouda or creamy blue cheese instead of cheddar if you want a twist Red onions can be swapped for sweet yellow onions in a pinch Use turkey bacon if you like less fat in the jam and patties but you will lose some smokiness A splash of maple syrup can be added to the jam if your balsamic is extra sharp

Serving Suggestions

Pile on arugula or crisp lettuce for freshness A side of crispy fries or simple green salad does the trick These burgers stand alone but pickles or grainy mustard on the side are great for those who want extra tang

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Origins and Inspiration

The combo of savory jammy onions and sharp cheddar is rooted in classic steakhouse fare Adding bacon twice is an American cookout move that makes the burger extra celebratory Making jam with balsamic is a nod to Italian flavors but here it becomes diner comfort food

Recipe FAQs

→ What kind of bacon works best in the burgers?

Thick-cut applewood-smoked bacon provides the most flavor and texture for both the patties and the jam.

→ Can the onion balsamic jam be made ahead?

Yes, the jam can be prepared up to two days in advance and refrigerated in a covered container.

→ Which cheese pairs well with the flavors?

Sharp cheddar cheese is ideal, as its bold taste complements the sweetness of the onion jam and the smokiness of the bacon.

→ What's the best way to cook the burgers?

Grilling over medium-high heat for about 4–5 minutes per side yields a juicy result with a slight char.

→ Do these burgers need condiments like ketchup or mustard?

The flavors from the bacon, cheddar, and onion jam are bold enough that additional condiments are usually unnecessary.

→ Can the burgers be cooked on a stovetop instead of a grill?

Yes, a cast-iron skillet or grill pan on medium-high heat works well if grilling isn't an option.