Smoked Bacon Jam Burgers (Smoker-Friendly Sweet-Savory Topping)

How to Make Smoked Bacon Jam Burgers (Smoker-Friendly Sweet-Savory Topping)

1. 1

   Step 1: Make the smoked bacon jam

   Preheat your smoker or a heavy skillet over medium heat; if using a smoker, set for a mild smoke (apple or hickory) at about 225°F (107°C). Cook the bacon until rendered and lightly crisp, reserving 2 tablespoons of bacon fat in the pan; remove and chop the bacon. Add the sliced onion to the bacon fat and sweat over medium-low heat until soft and deeply caramelized, about 12-15 minutes; stir in the brown sugar, maple syrup and apple cider vinegar, return the chopped bacon and simmer gently until thick and jammy, about 8-10 minutes. Adjust seasoning and transfer to a bowl to cool slightly — the jam can be made ahead and refrigerated.

   For this step

   • 8 ozThick-cut bacon
   • 1 mediumYellow onion, medium, thinly sliced
   • 1/3 cupPacked brown sugar
   • 2 tbspPure maple syrup
   • 2 tbspApple cider vinegar
   
2. 2

   Step 2: Form and season the patties

   Divide the ground chuck into four equal portions and form loose, slightly oversized patties about 3/4-inch thick, making a shallow dimple in the center of each to keep them flat while cooking. Lightly season both sides with the kosher salt and black pepper blend and brush the tops with Worcestershire sauce for umami. Let the patties rest at room temperature while you bring the smoker up to temperature so they cook evenly.

   For this step

   • 1 1/2 lb80/20 ground chuck
   • 1 tbspWorcestershire sauce
   • 2 1/2 tspKosher salt & freshly ground black pepper (combined)
   
3. 3

   Step 3: Smoke the patties and melt the cheese

   Preheat your smoker to 225–250°F (107–121°C) with a mild fruitwood or hickory for about 10–15 minutes. Place the patties on the smoker grates and smoke until the internal temperature reaches 120–125°F (49–52°C) for medium-rare or 130°F (54°C) for medium — roughly 25–40 minutes depending on thickness; during the last 2–4 minutes, place a cheddar slice on each patty and close the lid to melt. Remove patties when cheese is melted and transfer to a tray to rest for 5 minutes so juices redistribute.

   For this step

   • 4 slicesCheddar cheese slices
   
4. 4

   Step 4: Toast the buns and finish the jam

   While the patties rest, split the brioche buns and brush cut sides lightly with reserved bacon fat or butter, then toast cut-side down on the smoker grates for 1–2 minutes until golden and slightly smoky. If your bacon jam has thickened considerably in the fridge, warm a few tablespoons in a small saucepan or in the smoker in a covered dish until spreadable and glossy. Keep buns warm until assembly.

   For this step

   • 4 bunBrioche buns
   
5. 5

   Step 5: Assemble and serve

   Build each burger by spreading a generous tablespoon (or more to taste) of warm bacon jam on the bottom bun, place the rested cheeseburger on top, and finish with any optional toppings like lettuce or pickles before capping with the toasted top bun. Serve immediately with your favorite sides and enjoy the balance of smoke, sweet jam and savory beef.
   

1. Preheat your smoker or a heavy skillet over medium heat; if using a smoker, set for a mild smoke (apple or hickory) at about 225°F (107°C). Cook the bacon until rendered and lightly crisp, reserving 2 tablespoons of bacon fat in the pan; remove and chop the bacon. Add the sliced onion to the bacon fat and sweat over medium-low heat until soft and deeply caramelized, about 12-15 minutes; stir in the brown sugar, maple syrup and apple cider vinegar, return the chopped bacon and simmer gently until thick and jammy, about 8-10 minutes. Adjust seasoning and transfer to a bowl to cool slightly — the jam can be made ahead and refrigerated.
2. Divide the ground chuck into four equal portions and form loose, slightly oversized patties about 3/4-inch thick, making a shallow dimple in the center of each to keep them flat while cooking. Lightly season both sides with the kosher salt and black pepper blend and brush the tops with Worcestershire sauce for umami. Let the patties rest at room temperature while you bring the smoker up to temperature so they cook evenly.
3. Preheat your smoker to 225–250°F (107–121°C) with a mild fruitwood or hickory for about 10–15 minutes. Place the patties on the smoker grates and smoke until the internal temperature reaches 120–125°F (49–52°C) for medium-rare or 130°F (54°C) for medium — roughly 25–40 minutes depending on thickness; during the last 2–4 minutes, place a cheddar slice on each patty and close the lid to melt. Remove patties when cheese is melted and transfer to a tray to rest for 5 minutes so juices redistribute.
4. While the patties rest, split the brioche buns and brush cut sides lightly with reserved bacon fat or butter, then toast cut-side down on the smoker grates for 1–2 minutes until golden and slightly smoky. If your bacon jam has thickened considerably in the fridge, warm a few tablespoons in a small saucepan or in the smoker in a covered dish until spreadable and glossy. Keep buns warm until assembly.
5. Build each burger by spreading a generous tablespoon (or more to taste) of warm bacon jam on the bottom bun, place the rested cheeseburger on top, and finish with any optional toppings like lettuce or pickles before capping with the toasted top bun. Serve immediately with your favorite sides and enjoy the balance of smoke, sweet jam and savory beef.