bacon jam burger

This is one of the BEST BACON JAM recipes you will make! It is the perfect combo of salty bacon, sweet onions and garlic in a thick syrup-like mixture of bacon renderings, brown sugar, Worcestershire and Balsamic. Serve it on top of grilled burgers or a great condiment for a charcuterie board!LISTEN TO THE FULL AUDIO RECIPE WITH THE PLAYER BELOW!

Knock-Out Bacon Jam Recipe

lb. bacon (grease reserved after cooking (see below))

garlic

bacon grease

brown sugar

Tbsp raisins

Worcestershire

Tbsp balsamic vinegar

water

cayenne pepper

Slice the raw bacon into 1 inch chunks.

Cook the bacon in a large skillet over medium heat until crispy.You may need to cook this in 2 batches to get crispy bacon! With a slotted spoon remove the bacon to a paper towel lined plate to drain while cooking the second batch.

Reserve at least 4 Tbsp of the grease rendered from the bacon in a heat safe bowl- set aside.

Slice your onions very thin and then give them a rough chop, so you do not have long strands of onion remaining. See photo for reference:

In the emptied skillet add the 4 Tbsp reserved bacon grease, chopped onions and minced garlic. Sauté over low heat, stirring occasionally, until the onions are very soft and translucent, about 15-20 minutes.

Give the cooled bacon a rough chop so there are no large chunks remaining. Add all the bacon and 1/3 cup brown sugar to the onions, stir to coat and cook for 2 minutes.

Add the 2 tbsp raisins, 1 tbsp Worcestershire, 3 tbsp vinegar and 1/3 cup water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy.

Serve immediately or store in an airtight container in the fridge for 5-7 days.

You can serve the bacon jam at room temp or warmed through.

After the bacon jam has been in the fridge, some of the bacon fat will harden and turn white. Leave at room temp for about 30 minutes, stirring occasionally. When it warms to room temperature it will look and taste amazing.Or you can pop it in the microwave for 30 second increments until the hardened fat has melted into the bacon jam.

To serve warm simply reheat in a skillet over medium low heat until desired temp is reached.

Using the Bacon Jam

See notes for serving ideas.

Serving

Your bacon jam will stay good in the fridge in an airtight container for up to a week.

Storing

This blue cheese and bacon smash burger consists of two caramelised beef patties – each topped with a rich blue cheese sauce – on a bed of earthy beetroot and finished off with sticky, salty bacon jam. It’s the smash burger of dreams! Australians and Kiwis know that beetroot in a burger can only lead to greatness&#8230; Find our ultimate burger recipe here.

Blue cheese and bacon smash burger

beef mince (20% fat)

sesame burger buns, sliced open

Olive oil

beetroot,

gherkins,

For the bacon jam

smoked streaky bacon, finely chopped

shallot, finely chopped

light soft brown sugar

milliliters cider vinegar

For the blue cheese sauce

blue cheese, crumbled (any blue cheese will do)

tbsp soured cream

Worcestershire sauce

garlic clove, crushed

tsp cider vinegar

To make the bacon jam, put the bacon in a small pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the shallot. Cook for another 5-10 minutes until the bacon is crisp and the shallot has softened, then add the sugar and vinegar. Cook for 4-6 minutes until sticky, then keep warm over a very low heat.

For the sauce, mix together all the ingredients until combined with just a few chunks of blue cheese showing. Taste, then season with salt and pepper.

Put a wide cast-iron or stainless steel frying pan over a medium heat and wait for it to heat up. Meanwhile, divide the mince into 4 equal balls. Flatten the balls slightly to make them into thick pucks. Lightly toast the cut sides of the buns in the dry pan, then set aside.

Drizzle a little oil into the pan. Put the pucks in the frying pan, spaced out as far as possible. Use 2 frying pans or work in batches if needed. Using a metal spatula and a rolling pin (or a metal press, if you have one), flatten/smash the pucks into thin patties, pressing down hard and getting them as thin as possible. Season liberally with salt and pepper and cook for 2 minutes, pressing the patties back down if they start to rise in the centre.

Use a metal spatula to scrape the patties off the pan and flip them, season with a touch more salt and lots more pepper, then pour half the blue cheese sauce over each. Cook for another 2 minutes, then scrape them up and set aside.

Spread the bacon jam onto the base of the buns, top with the beetroot slices then put 2 patties on each bun base, sauce-side up. Top with the sliced gherkin, put the bun lid on top and wrap the burgers in foil. Leave for a few minutes for the flavours to meld, then unwrap and enjoy.

Top 2 bacon jam burger recipes from across the web

The most viewed bacon jam burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Knock-Out Bacon Jam Recipe

Blue cheese and bacon smash burger

Top 2 bacon jam burger recipes from across the web

The most viewed bacon jam burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Knock-Out Bacon Jam Recipe

Blue cheese and bacon smash burger

The most viewed bacon jam burger recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine