Double Bacon Jam Cheese Burger

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There’s something about that first bite of a burger that turns it into an out of body experience. The juicy meat, melty cheese, drippy sauce, and a little bacon jam on top...I don’t think I need anything else in my life for a week. Try this recipe once and you'll be making it over and over.

Making a burger is pretty straight forward but the toppings is where the magic happens. Don't get me wrong, getting high quality beef with the correct ratio of fat is a must, but when the perfect flavor boosters get added, it is hard to beat.

My Double Bacon Jam Cheeseburger Build:

1. Homemade toasted Biroche Burger buns
2. Burger Sauce
3. Bacon Jam
4. Krafts Singles American Cheese
5. Crispy bacon strips

The prep

For my burgers, I like to use ¼-pound balls of beef. After shaping them, I gently toss each one between my palms a few times. This gives the burger a smoother texture and helps the meat cling together, so it does not fall apart when you smash it.

The cook

Big Pans: You want to use a pan with a large surface area because we are cooking two patties at a time. You can cook one at a time if you are making single burgers, but for this recipe, we are going double. I prefer cooking both patties together so one is not getting cold while the other one cooks.

Oil: The pan only needs the lightest coating of oil possible. This helps prevent the patties from sticking, but there is no need to go crazy with the amount. The meat is already high in fat, so plenty of burger fat will render out as it cooks.

Smash Time: Once the beef balls hit the pan, smash them immediately. We are not going for a super-thin smash burger, so leave a little thickness on the patties. Aim for slightly less than ½ inch thick.

Place a piece of parchment paper over each ball, then press down using a spatula or burger press. The parchment paper will help prevent the beef from sticking to your press and allow you to get a nice, even smash.

Once the patties are smashed, try not to move them. We want the meat to stay in contact with the pan so it can develop a beautiful crust. The longer it stays in one place, the better that crust will be. Season the patties with salt and pepper while they cook.

Flip: When you think it is time to flip, take a peek underneath and check the crust. If it is a deep brown, you are ready to go. Another visual cue is when juices begin rising to the top of the patties. Once you start seeing that, it is a good sign they are ready to flip. Flip the patties, add the cheese, and cover the pan with a lid until the cheese melts and the meat is cooked through.

Toss that burger onto a toasted bun, hit it with my bacon jam, burger sauce, and a few slices of crispy bacon. And after this meal, you ain't going anywhere else to eat a burger anymore.

Recipe

Servings: 2 burgers