Experience the truly unique flavor of a Bacon Jam Pub Burger! This recipe was crafted by Chef Tom for a pellet grill. This half-pound burger is stacked with smoky gouda and cheddar cheeses and topped with a sweet and salty bacon jam.
WHAT YOU'LL LOVE
- Building bacon jam in stages: Rendering the bacon first, then softening onions in that rendered fat, then adding garlic, sugar, and the remaining liquids in sequence lets each layer of flavor develop before the next goes in, rather than dumping everything in a pot at once.
- Pulsing the jam instead of leaving it whole: Processing the cooked bacon and onion mixture in a food processor gives the jam a spreadable consistency that clings to the burger, instead of leaving chunky pieces that slide off.
- A ring mold for evenly sized patties: Using a 4" ring (or a mason jar lid) keeps every patty the same size and thickness, so all four burgers reach doneness at roughly the same time on the grill.
- Melting cheese under a closed lid: Closing the grill lid after adding the cheese traps heat around the burger, melting both cheese slices evenly while the patty finishes cooking through.
Bacon Jam Pub Burger
Tom Jackson
Rated 4.7 stars by 6 users
Category
Entree
Cuisine
American
Servings
4
Prep Time
20 minutes
Cook Time
38 minutes
Calories
1650
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Jam Pub Burger! This half pound burger is topped with smoked gouda and cheddar cheeses and smothered in a sweet and salty bacon jam!
Ingredients
-
2 lb Creekstone Farms Brisket Blend Ground Beef
-
Cattleman’s Grill Lone Star Brisket Rub
- 4 slices Smoked Cheddar Cheese
- 4 slices Smoked Gouda Cheese
- 4 Kaiser rolls, split horizontally
- Raw red onion, sliced thin
- 1/2 cup mayonnaise
-
1/4 cup Big Rick’s Original Bar-B-Q Sauce
- 1 tsp pickle juice (brine from the jar)
- 1/2 lb bacon, sliced 1/2”
- 12 oz yellow onion, sliced 1/4” thick
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 2 tsp minced garlic
- 1/4 cup brown sugar
- 1 tbsp Hoff & Pepper Wake Up Call Hot Sauce
- 1/4 cup coffee
- 1/4 cup cider vinegar
-
1/4 cup maple syrup
- 1/4 tsp dried thyme
For the bacon jam:
Directions
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling, with GrateGrate grilling panels installed over the fire box.
- To make the bacon jam, preheat a Finex Dutch Oven over medium heat. Add the diced bacon and cook stirring frequently until lightly browned, about 10 minutes. Remove the bacon from the dutch oven 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 dutch oven. Cook until translucent, about 10 minutes. Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Cook over low heat until the mixture is syrupy, about 5 minutes. Transfer to a food processor with the cooked bacon and pulse to desired consistency. Cool and store in the refrigerator.
- To make the barbecue burger sauce, combine the mayo, Big Rick’s Original Bar-B-Q Sauce and a splash pickle brine from a jar of your favorite pickles.
- Using a ring about 4” in diameter (or the ring from a mason jar), for the burgers into thick 1/2 lb patties. Season the burgers with Cattleman’s Grill Lone Star Brisket Rub.
- Toast your kaiser rolls cut side down on the GrillGrates. Remove from the grill like lightly browned.
- Place your burger patties on the GrillGrates. Cook, flipping every 4-5 minutes, turning to create a crosshatch pattern with the grill marks. When the burgers reach about 130ºF-135ºF, top the patties with a slice each of cheddar and gouda. Close the lid of the grill. Cook until the internal temperature reaches 150ºF. Remove from the grill.
To build the burgers, start by spreading the barbecue burger sauce on the bottom bun. Lay thin sliced red onion on the sauce. Top with the burger patty. Spread the bacon jam over the melted cheese. Cover with the top bun. Serve immediately.
Recipe Note
Recipe FAQ
Why build the bacon jam in stages instead of combining everything at once?
Rendering the bacon first, then cooking the onions in that fat, then layering in garlic, sugar, and the remaining liquids lets each ingredient's flavor develop fully before the next one goes in, rather than everything stewing together from the start.
Why pulse the jam in a food processor instead of leaving it as-is?
Processing the cooked bacon and onions into a coarse paste gives the jam a spreadable texture that stays on the burger, instead of chunky pieces that would slide off with the first bite.
Why use a ring mold to shape the patties?
A 4" ring (or a mason jar lid) keeps every patty the same size and thickness, so all four burgers finish cooking at close to the same time instead of some being over- or under-done.
Why top the patties with cheese and close the lid partway through cooking?
Adding the cheese once the burgers hit 130-135°F and then closing the lid traps heat around the patty, melting both cheese slices evenly while the burger finishes cooking through underneath.
What internal temperature should the burgers actually reach?
This recipe lists 150°F, but USDA's minimum safe internal temperature for ground beef is 160°F. Cook to at least 160°F to make sure the patties are fully safe before serving.
Why add pickle brine to the burger sauce instead of using plain mayo and barbecue sauce?
A splash of pickle brine adds acidity that cuts through the richness of the mayo, bacon jam, and cheese, balancing out an otherwise very rich burger.
How indoor-friendly is this recipe?
3 out of 5 — the bacon jam and burger sauce come together entirely on the stovetop, and a hot cast iron skillet or griddle can handle the patties and buns in place of the grill.
Recipe Highlights
Staged bacon jam: Building flavor layer by layer instead of all at once.
Processed for spreadability: Pulsing the jam gives it a texture that clings to the burger.
Ring-molded patties: Keeps all four burgers the same size for even cooking.
Lid-closed cheese melt: Traps heat to melt both cheeses evenly as the patty finishes.
Recommended Recipes
Nutrition
Nutrition
- Nutrition Serving Size
- 23.71 oz
- per serving
- Calories
- 1650
- Carbs
- 71 grams
- Protein
- 65 grams
- Fat
- 121 grams
- Sodium
- 2009 milligrams
