Last month Chef Tom of All Things Barbecue was invited to the Food Network & Cooking Channel’s South Beach Wine & Food Festival in Miami to cook in both the Burger Bash and Beachside BBQ events. Today we share his Bacon Jam Smash Burger recipe, which was cooked for a crowd of 4000 at the Burger Bash! It’s a simple burger with HUGE flavor, and the Bacon Jam, which is the star of the show, is not only good on burgers, but so much more! Make sure to bookmark this recipe!
WHAT YOU’LL LOVE
- Ribeye and chuck blend: Equal parts ground ribeye and ground chuck give a rich, well-marbled patty that stays juicy on a very hot griddle.
- Smashed under parchment: Pressing each 4 oz ball flat with a grill press and a square of parchment for just 5-10 seconds creates a thin patty with crisp, lacy edges and no sticking.
- Sweet-smoky bacon jam: Bacon and onions cooked down with coffee, maple syrup, brown sugar, and cider vinegar until syrupy make a spoonable jam that also works on toast, cheese boards, and more.
- Havarti, secret sauce, and toasted rolls: Creamy Havarti melts over the patty, a chipotle ketchup and mayo sauce adds tang, and potato rolls spread with mayonnaise brown on the griddle.
Bacon Jam Smash Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
6
Prep Time
30 minutes
Cook Time
20 minutes
Calories
1279
Make your next burger night extra special with this Bacon Jam Smash Burger recipe. Chef Tom's simple cooking method produces soaring flavor, with bacon jam as the star. Enjoy this delicious burger and use the jam for so much more!
Ingredients
- 3/4 lb ground ribeye
- 3/4 lb ground chuck
-
Cattleman’s Grill California Tri-tip Seasoning, finely ground
- 6 slices cream Havarti cheese
- 6 potato rolls, split for sandwiches
- 4 tbsp mayonnaise
- 1 lb bacon, sliced 1/2”
- 1 lb yellow onion, sliced 1/4” thick
-
1 tbsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tbsp minced garlic
- 1/2 cup brown sugar
- 1/2 cup coffee
- 1/2 cup cider vinegar
-
1/2 cup maple syrup
- 1/4 tsp dried thyme
- 10 tbsp mayonnaise
-
6 tbsp Big Rick’s Chipotle Ketchup
For the bacon jam:
For the secret sauce:
Directions
To make the bacon jam, cook the bacon over medium heat in a Lodge 12” Cast Iron Skillet, stirring frequently until lightly browned. Remove from the skillet using a slotted spoon. Drain bacon on paper towels. Add the sliced onions and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning to the skillet. Cook until translucent, about 5-10 minutes. Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Return the cooked bacon to the skillet. Cook over low heat until the mixture is syrupy. Transfer to a food processor and pulse to desired consistency. Cool and store in mason jars in the refrigerator.
Preheat your Yoder Smokers YS640 Pellet Grill to 450°F, set up for direct grilling, with a Weber Griddle positioned over the firebox.
- Spread the cut surfaces of the potato rolls with the mayonnaise. Place the buns cut side down on the griddle. Cook just until browned, and the rolls are soft. Remove from the grill.
Combine the ground ribeye and chuck and form into 6 (4 oz) balls. Place a ball of beef on the skillet. Place a square of parchment paper over the beef and press flat with a grill press. Leave the press for 5-10 seconds. Remove the press and parchment. Season with finely ground Cattleman’s Grill California Tri-tip Seasoning. Repeat with the remaining beef portions.
When the patties are browned, flip and immediately season, again, with the finely ground Cattleman’s Grill California Tri-tip Seasoning. Cook for about 2 minutes until the bottom just starts to brown. Cover the patty with a slice of cream Havarti cheese. Let cheese melt. Remove from the griddle.
To make the secret sauce, combine the mayonnaise and Big Rick’s Chipotle Ketchup. Mix well.
- To build the burgers, spread the bottom bun with about 1.5 tablespoons bacon jam. Top with the patty, then one tablespoon secret sauce and finally the top bun.
Recipe Note
Recipe FAQ
Why mix ground ribeye with ground chuck?
Ribeye brings rich, buttery marbling, and chuck adds a robust beef flavor. Together they make a juicy patty that holds up to a fast, hot sear.
Why smash the patties under parchment?
Pressing the ball into a thin disk gives the beef maximum contact with the griddle, which builds a crisp, browned crust. The parchment keeps the beef from sticking to the press.
Why press for only 5-10 seconds?
A quick, firm press flattens the patty while the beef is still cold and the fat hasn't started to melt. Pressing longer squeezes out juices.
Why season after smashing instead of before?
Seasoning the surface after the patty is flat puts the salt right where the crust forms, and it avoids working salt into the raw beef, which can toughen it.
What internal temperature should the burgers reach?
Ground beef needs to reach 160°F. Thin smash patties cook quickly, so cook them until they're fully browned on both sides and the cheese is melted, and check one with a thin-probe thermometer.
Why spread mayonnaise on the buns before toasting?
Mayonnaise browns more evenly than butter and gives the potato rolls a golden, crisp surface that keeps the juicy patty from soaking into the bread.
How is the bacon jam made?
Bacon is browned and set aside, then onions, garlic, and brown sugar cook in the rendered fat. Coffee, cider vinegar, maple syrup, and thyme simmer with the bacon until the mixture turns syrupy, and a few pulses in a food processor give it a spreadable texture.
How long does the bacon jam keep?
Store it in covered jars in the refrigerator for about 2 weeks. It also freezes well in small portions.
What else can I use the bacon jam on?
It's good on toast, grilled cheese sandwiches, eggs, and cheese boards, and it's a good glaze for pork or chicken.
Why use Havarti cheese?
Cream Havarti melts smoothly and has a mild, buttery flavor that lets the bacon jam and beef stand out.
How indoor-friendly is this recipe?
5 out of 5. A hot cast iron skillet or griddle on the stovetop smashes and sears the patties the same way, and the bacon jam is a stovetop recipe.
Recipe Highlights
Ribeye and chuck blend: Makes a juicy, flavorful patty.
Parchment smash: Builds a crisp, lacy crust.
Bacon jam: Adds a sweet, smoky spread.
Havarti and secret sauce: Add creamy melt and chipotle tang.
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Nutrition
Nutrition
- Nutrition Serving Size
- 18.16 oz
- per serving
- Calories
- 1279
- Carbs
- 85 grams
- Protein
- 62 grams
- Fat
- 76 grams
- Sodium
- 3098 milligrams
