# Smoked Bacon Jam Burgers (Smoker-Friendly Sweet-Savory Topping) > Smoker-friendly gourmet burgers topped with a sweet-savory smoked bacon jam — marrying low-and-slow smoke with a trending jam condiment for a rich, layered bite. Ideal for backyard smokers, this recipe walks through making bacon jam, smoking juicy patties, toasting buns and finishing an elevated burger. Canonical URL: https://www.topshelf.recipes/recipes/smoked-bacon-jam-burgers ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 17, 2026 Last Updated: September 3, 2026 ## About This Recipe There’s a simple reason bacon jam and smoked burgers pair so well: both elements are slow to develop flavor, and when you let smoke, sugar and fat do their work, you get a multilayered bite that keeps revealing itself. This version leans into that idea without overcomplicating things—thick-cut bacon rendered to its point of caramelized goodness becomes the backbone of a glossy, sweet-savory jam, while 80/20 chuck smoked low and slow keeps the patty tender and deeply flavored. Toasting the brioche in reserved bacon fat ties the two components together so each mouthful feels cohesive rather than two separate toppings fighting for attention. If you’re comfortable with a smoker, this recipe rewards patience: the mild fruitwood or hickory smoke complements the jam’s maple and brown-sugar notes and the Worcestershire in the patty adds umami that keeps the overall profile grounded. Small technique choices—making a dimple in the patty, resting the meat, warming the jam—are what keep the texture balanced: sticky-sweet topping, molten cheddar and a juicy, smoky core. It’s an elevated backyard burger for anyone who wants more depth than a standard cheeseburger without a long list of exotic ingredients. ## Recipe Information - Prep Time: 25 minutes - Cook Time: 60 minutes - Total Time: 85 minutes - Servings: 4 - Difficulty: Medium - Category: Smoking ## Ingredients ### Make the smoked bacon jam - 8 oz Thick-cut bacon - 1 medium Yellow onion, medium, thinly sliced - 1/3 cup Packed brown sugar - 2 tbsp Pure maple syrup - 2 tbsp Apple cider vinegar ### Form and season the patties - 1 1/2 lb 80/20 ground chuck - 1 tbsp Worcestershire sauce - 2 1/2 tsp Kosher salt & freshly ground black pepper (combined) ### Smoke the patties and melt the cheese - 4 slices Cheddar cheese slices ### Toast the buns and finish the jam - 4 bun Brioche buns ## Instructions ### 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. ### 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. ### 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. ### 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. ### 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. ## Nutrition Estimated nutrition per serving (1 burger): - Calories: 757 kcal - Protein: 12.9 g - Carbohydrates: 86.9 g - Fat: 40 g - Saturated Fat: 17.2 g - Trans Fat: 0.7 g - Fiber: 2.2 g - Sugar: 46.1 g - Added Sugars: 6.2 g - Cholesterol: 32 mg - Sodium: 747 mg - Potassium: 263 mg - Calcium: 386 mg - Iron: 1.9 mg - Vitamin D: 0 mcg ## Tips ### Render bacon fully Cook the bacon until the fat is mostly rendered and the pieces are just turning crisp so the jam has both fat for flavor and some meat texture rather than floppy slices. ### Caramelize onions slowly Keep the heat at medium-low and stir occasionally for 12–15 minutes to coax out sweetness without burning, which is essential to the jam’s glossy finish. ### Dimple your patties Press a shallow dimple in each patty’s center so the burger cooks flat and evenly on the smoker, preventing a thick, undercooked middle. ### Monitor internal temp Smoke to an internal temp of about 120–125°F for a juicy medium-rare or 130–135°F for medium; remove a few degrees early since carryover will raise the temperature as it rests. ### Warm jam before using If chilled, gently rewarm the bacon jam on the stove or in the smoker to loosen it so it spreads smoothly and glazes the bun rather than clumping. ## Variations and Substitutions ### Bourbon Bacon Jam Add 1–2 tablespoons of bourbon with the vinegar and simmer until the alcohol cooks off for a deeper, warming note that pairs exceptionally with cheddar. ### Mushroom ‘Bacon’ Jam (Vegetarian) Swap diced smoked mushrooms or sautéed shiitakes for the bacon and add a splash of liquid smoke and soy sauce to mimic the savory backbone of the jam. ### Blue Cheese Finish Replace cheddar with crumbled blue cheese or gorgonzola for a tangy counterpoint that cuts through the jam’s sweetness—place the cheese on the patties during the last minute of smoking. ### Lean Beef or Turkey If you prefer leaner meat, use 90/10 beef or dark-meat turkey but add a tablespoon of bacon fat or grated beef fat to the mix to preserve juiciness. ## Notes ### Storage and Make-Ahead Store leftover bacon jam in an airtight container in the refrigerator for up to 7 days or freeze in portions for up to 3 months; thaw overnight in the fridge before reheating. Cooked patties are best refrigerated and eaten within 2 days—reheat gently in a 300°F oven for 6–8 minutes or in a covered skillet to avoid drying out. Toast buns fresh before serving and only assemble burgers at the table for best texture. ### Serving Suggestions Serve these burgers with crisp, vinegar-forward sides like a simple cabbage slaw or bread-and-butter pickles to cut the richness, and pair with smoked sweet potato fries or kettle chips for crunch. For drinks, an IPA or a smoky porter works well to mirror the grill flavors; if you prefer cocktails, a bourbon-old-fashioned or a rye highball complements the jam’s maple notes. Present burgers on a sheet of butcher paper or a wooden board with extra jam in a ramekin for guests to add more. ## Frequently Asked Questions ### Can I make the bacon jam ahead of time? Yes — the bacon jam actually benefits from resting and can be made up to a week ahead and refrigerated, or frozen for several months; warm gently before using to restore its spreadable texture. ### What if I don’t have a smoker? You can make excellent results using a cast-iron skillet for the patties and the jam; finish the burgers under a broiler to melt cheese and add a teaspoon of liquid smoke to the jam or meat if you want a smoky note. ### What internal temperature should I target? For best texture with this low-and-slow method target 120–125°F for medium-rare or 130–135°F for medium while noting the USDA recommends 160°F for ground beef; choose your doneness knowing safety and texture trade-offs. ### How do I prevent my burger from drying out? Use 80/20 ground chuck, handle the meat gently when forming patties, smoke at a lower temp (225–250°F) to preserve moisture, and allow a 5-minute rest so juices redistribute. ### Can I double the bacon jam recipe? Yes — scale ingredients proportionally and give the jam a bit more simmer time to reach the same thick, jammy consistency since larger volumes evaporate more slowly. ## Related Recipes and Guides - [Smoked Chex Mix](https://www.topshelf.recipes/recipes/smoked-chex-mix) - [Smoked Coffee-Chile Rubbed Pork Roast for Pellet or Offset Smokers](https://www.topshelf.recipes/recipes/smoked-coffee-chile-rubbed-pork-roast-pellet-offset) - [Smoked Pizza with Smoked Mozzarella](https://www.topshelf.recipes/recipes/smoked-pizza-smoked-mozzarella) - [Smoked Pulled Pork Meal Prep](https://www.topshelf.recipes/recipes/smoked-pulled-pork-meal-prep) - [Eggs Benedict Pulled Pork](https://www.topshelf.recipes/recipes/eggs-benedict-pulled-pork-smoked) - [Smoked BBQ Beef Meatballs with Cherry Chipotle Glaze](https://www.topshelf.recipes/recipes/smoked-bbq-beef-meatballs-cherry-chipotle-glaze) - [Trending Small‑Space Grilling for 2026: Balcony, Rooftop & Apartment‑Friendly Setups, Safety Tips, and 10 Compact Recipes](https://www.topshelf.recipes/articles/trending-small-space-grilling-2026-balcony-rooftop-apartment-setups-safety-tips-compact-recipes) - [Labour Day Smoking Playbook](https://www.topshelf.recipes/articles/labour-day-smoking-playbook) - [Traeger Tips: Mastering Pellet Smoking and Grilling](https://www.topshelf.recipes/articles/traeger-tips-pellet-grilling-smoke-masterclass)