Bacon Jam Pub Burger

How to make the Bacon Jam Pub Burger

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)

 

For the bacon jam:

  • 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

Instructions

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.

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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.

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