If you enjoy a bacon burger, it's time to level up! Once you bite into a Bacon Jam Burger, I am pretty sure it will become one of your favorite ways to make a burger.
All winter long I look forward to the day we can fire up the grill and have our first BBQ burger of the season. There is almost nothing quite like the satisfaction from the first bite. I am pretty sure I smash half of my face into the grilled burger as I take that first big bite, lol! No shame in my burger game!
I really enjoy homemade burgers. Favorites include Guacamole Burgers, Lamb Burgers and a good chicken burger. I am an equal opportunity burger eater!! The two Burgers that top my list however are bacon jam burgers and a burger I make with tomato jam and fresh mozzarella (that one is life-altering...I need to share that recipe).
Table of Contents
Burger Making Tips
- The better your meat the better the burger, hands down. IF you can grind your own meat it will always be better vs pre-packaged.
- Same goes for all of the ingredients you may use in and on your burgers.
- Keep it simple if using all beef, use chuck
Best Ground Beef For Burgers
- As stated above, the absolute best meat to use for burgers is when you can grind your own beef. Freshly ground, ice cold chuck is best.
- Some fat is good, like an 80/20 mix. Fat = flavor. And it will allow for a juicy burger. A dry burger is something no one wants.
- You can also tinker with part ground chuck and part ground brisket (or even part ground ribeye). I have done both with success.
- You can also experiment for a slightly different flavor by using ⅔ ground chuck and ½ ground pork (or even ground sausage). I do this for one of my specialty burgers for the 4th of July. It's delish!
Burger Making Technique
- Go big or go home! Make your burgers at least ¼ pound in weight unless of course you are making sliders.
- Portion out or measure your ground beef to ¼ or ⅓ pound each. The more uniform your raw burgers in size them better chance all are grilled to perfection.
- Start with ice cold ground beef. Give it some S&P for seasoning and quickly form into patties, pressing firmly (as if you are making a snowball), to form them without handling the meat too much.
- Season the outside of the burgers with S&P (I like kosher salt because you can see what your are doing and most likley won't over salt).
- Always season from about 6 inches up to evenly disburse.
- Place patties on a parchment paper lined tray or plate and using your index finger knuckle, make a small divot or dimple in the enter of each burger to help prevent them from puffing up.
I am know for my Bacon Jam recipe, its easy. Click here for the easy recipe. You can customize it and its delicious on so many things. We especially love it on burgers. Bacon Jam Burgers are just so darn good. You really don't need to overload the burger with much else.
If you enjoy tomato and lettuce on your bacon barbecue burger, go right ahead. Other than that. Leave it be. Sometimes all I do is the burger, American cheese and bacon jam. Mmm-mm! Cheese or no cheese (and which type of cheese) is all up to you.
Ingredients
- Ground Beef
- S&P
- American cheese, cheddar, your favorite or no cheese
- Burger Buns
- Bacon Jam (homemade or store-bought)
- Any extras you desire
Bacon Jam Burger
Ingredients
- 1 pound (or more) ground chuck 80/20 see above for tips for the best burgers
- S&P to taste however don't be shy
- 4 slices American cheese (or preferred cheese)
- ½ cup bacon jam more or less
- 4 potato rolls (or roll of choice)
- Optional add on: Lettuce and or tomato
Instructions
- Strat with ice cold ground beef. In a bowl, combine salt, pepper and ground beef. Mix just to combine with your clean hands. Don't over handle the meat.
- Firmly pressing, form into patties ¼ pound or more in size. Or form into slider size. Press your knuckle in the center to create a divot.
- Refrigerate until ready to grill.
- Clean, oil and preheat your grill.
- Grill, flipping halfway, until done to your liking (med-rare, medium or well). Just before pulling from the grill top with your desired cheese. (Do not press on the burgers with your spatula, you want to keep them juice).
- Allow burgers to rest for a few minutes, assemble on buns, topping with bacon jam. Enjoy!
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