Bacon Jam Smash Burger
Bacon Jam Smash Burger
Ingredients
For the Burger Patties
- 1 1/2 pounds chuck roast, cut into 1-inch cubes
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
For the Homemade Buns
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled, plus more for brushing
- 1 egg, for egg wash
- 1 tablespoon milk, for egg wash
For the Quick Pickles
- 1 cucumber, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon mustard seeds
For the Bacon Jam
- 12 ounces bacon, diced
- 1 yellow onion, diced
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Burger Buns: In a large bowl, combine warm water, yeast, and 1 tablespoon of granulated sugar. Let sit for 5 minutes until foamy. Add the remaining 1 tablespoon of sugar, flour, salt, and melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 95 min
- 2
While the dough rises, prepare the Quick Pickles: In a small saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly. Place dried dill and mustard seeds at the bottom of a small glass jar. Tightly stack the sliced cucumbers into the jar. Pour the cooled pickling brine over the cucumbers until they are fully submerged. Seal the jar with a lid and refrigerate for at least 30 minutes, or preferably longer.
⏱️ 20 min
- 3
Prepare the Bacon Jam: In a large skillet or pan over medium heat, cook the diced bacon until crispy and the fat is rendered. Using a slotted spoon, remove the cooked bacon and set aside, leaving about 2 tablespoons of rendered bacon fat in the pan. Add the diced yellow onion and sliced jalapeño to the pan. Sauté for 8-10 minutes, or until softened and lightly caramelized. Pour in the maple syrup and balsamic vinegar. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid reduces and thickens into a jam-like consistency. Return the cooked bacon to the pan and stir to combine thoroughly. Remove from heat and set aside.
⏱️ 25 min
- 4
Prepare the Burger Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, Worcestershire sauce, and freshly ground black pepper. Mix until well combined and smooth. Cover and refrigerate until ready to use.
⏱️ 5 min
- 5
Finish the Buns: Once the dough has risen, gently punch it down. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. Form each portion into a smooth, round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a clean kitchen towel and let rise again for 30-45 minutes, or until noticeably puffy.
⏱️ 50 min
- 6
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash. Once the buns have risen, gently brush the tops with the egg wash. Bake for 15-20 minutes, or until golden brown. Immediately after removing from the oven, brush the warm buns with melted butter. Let cool slightly on a wire rack.
⏱️ 25 min•🌡️ 375
- 7
Prepare the Burger Patties: Grind the cubed chuck roast using a meat grinder (or have your butcher grind it for you). Place the freshly ground beef into a mixing bowl. Wearing gloves, gently mix the ground beef by hand just until combined; do not overmix. Form the ground beef into 8 uniform balls, each about 2 ounces. Place them on a tray and refrigerate until ready to cook.
⏱️ 15 min
- 8
Cook the Smash Burgers: Heat a flat griddle or large cast-iron pan over high heat until very hot. Place 2-4 beef balls onto the hot griddle, ensuring not to overcrowd the pan. Immediately season the beef balls generously with kosher salt and black pepper. Using a burger press or a sturdy metal spatula, firmly smash each beef ball flat into a thin patty, about 1/4-inch thick. Cook for 1 1/2 - 2 minutes, or until a deep brown crust forms.
⏱️ 10 min
- 9
Flip the patties and immediately place a slice of American cheese on top of each. Cook for another 1-1 1/2 minutes, or until the cheese is melted and the patties are cooked through. Remove the cheeseburger patties from the griddle and repeat with the remaining beef balls and cheese. Briefly toast the cut sides of the buns on the griddle if desired.
⏱️ 10 min
- 10
Assemble the Burgers: Spread a generous amount of the prepared burger sauce onto the bottom half of each toasted bun. Place two cheeseburger patties on top of the sauce. Spoon a generous amount of the bacon jam on top of the patties. Add a few quick pickles on top of the bacon jam. Place the top bun on the burger. Serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Bacon Jam Smash Burger
For the Burger Patties
- 1 1/2 pounds chuck roast, cut into 1-inch cubes
- 1 teaspoon kosher salt, or to taste
- 1/2 teaspoon black pepper, freshly ground, or to taste
- 8 slices American cheese
For the Homemade Buns
- 1 cup warm water, (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 2 tablespoons granulated sugar
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1/4 cup unsalted butter, melted and cooled, plus more for brushing
- 1 egg, for egg wash
- 1 tablespoon milk, for egg wash
For the Quick Pickles
- 1 cucumber, thinly sliced
- 1/2 cup white vinegar
- 1/2 cup water
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon dried dill
- 1/2 teaspoon mustard seeds
For the Bacon Jam
- 12 ounces bacon, diced
- 1 yellow onion, diced
- 1 jalapeño, thinly sliced (seeds removed for less heat, optional)
- 1/4 cup maple syrup
- 2 tablespoons balsamic vinegar
For the Burger Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons yellow mustard
- 1 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper, freshly ground
Instructions
- 1
Prepare the Burger Buns: In a large bowl, combine warm water, yeast, and 1 tablespoon of granulated sugar. Let sit for 5 minutes until foamy. Add the remaining 1 tablespoon of sugar, flour, salt, and melted butter. Mix until a shaggy dough forms, then knead on a lightly floured surface for 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 95 min - 2
While the dough rises, prepare the Quick Pickles: In a small saucepan, combine white vinegar, water, granulated sugar, and kosher salt. Bring to a simmer over medium heat, stirring until sugar and salt are dissolved. Remove from heat and let cool slightly. Place dried dill and mustard seeds at the bottom of a small glass jar. Tightly stack the sliced cucumbers into the jar. Pour the cooled pickling brine over the cucumbers until they are fully submerged. Seal the jar with a lid and refrigerate for at least 30 minutes, or preferably longer.
⏱️ 20 min - 3
Prepare the Bacon Jam: In a large skillet or pan over medium heat, cook the diced bacon until crispy and the fat is rendered. Using a slotted spoon, remove the cooked bacon and set aside, leaving about 2 tablespoons of rendered bacon fat in the pan. Add the diced yellow onion and sliced jalapeño to the pan. Sauté for 8-10 minutes, or until softened and lightly caramelized. Pour in the maple syrup and balsamic vinegar. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the liquid reduces and thickens into a jam-like consistency. Return the cooked bacon to the pan and stir to combine thoroughly. Remove from heat and set aside.
⏱️ 25 min - 4
Prepare the Burger Sauce: In a small bowl, combine mayonnaise, ketchup, yellow mustard, Worcestershire sauce, and freshly ground black pepper. Mix until well combined and smooth. Cover and refrigerate until ready to use.
⏱️ 5 min - 5
Finish the Buns: Once the dough has risen, gently punch it down. Transfer the dough to a lightly floured surface and divide it into 8 equal portions. Form each portion into a smooth, round ball. Place the dough balls on a baking sheet lined with parchment paper, leaving some space between them. Cover with a clean kitchen towel and let rise again for 30-45 minutes, or until noticeably puffy.
⏱️ 50 min - 6
Preheat oven to 375°F (190°C). In a small bowl, whisk together the egg and milk for the egg wash. Once the buns have risen, gently brush the tops with the egg wash. Bake for 15-20 minutes, or until golden brown. Immediately after removing from the oven, brush the warm buns with melted butter. Let cool slightly on a wire rack.
⏱️ 25 min•🌡️ 375 - 7
Prepare the Burger Patties: Grind the cubed chuck roast using a meat grinder (or have your butcher grind it for you). Place the freshly ground beef into a mixing bowl. Wearing gloves, gently mix the ground beef by hand just until combined; do not overmix. Form the ground beef into 8 uniform balls, each about 2 ounces. Place them on a tray and refrigerate until ready to cook.
⏱️ 15 min - 8
Cook the Smash Burgers: Heat a flat griddle or large cast-iron pan over high heat until very hot. Place 2-4 beef balls onto the hot griddle, ensuring not to overcrowd the pan. Immediately season the beef balls generously with kosher salt and black pepper. Using a burger press or a sturdy metal spatula, firmly smash each beef ball flat into a thin patty, about 1/4-inch thick. Cook for 1 1/2 - 2 minutes, or until a deep brown crust forms.
⏱️ 10 min - 9
Flip the patties and immediately place a slice of American cheese on top of each. Cook for another 1-1 1/2 minutes, or until the cheese is melted and the patties are cooked through. Remove the cheeseburger patties from the griddle and repeat with the remaining beef balls and cheese. Briefly toast the cut sides of the buns on the griddle if desired.
⏱️ 10 min - 10
Assemble the Burgers: Spread a generous amount of the prepared burger sauce onto the bottom half of each toasted bun. Place two cheeseburger patties on top of the sauce. Spoon a generous amount of the bacon jam on top of the patties. Add a few quick pickles on top of the bacon jam. Place the top bun on the burger. Serve immediately.
⏱️ 5 min