Bacon burgers with bacon onion balsamic jam: If you’re looking for a new burger recipe, this recipe is IT. Bacon mixed IN your burger. Bacon ON your burger. Does life get any better??

I debated about whether I should share a sweet or a savory recipe with you today. And it wasn’t an easy decision.

Cookies, bars, or burgers? Oh the choices!

But I felt really strongly about you guys needing this bacon burger recipe in your lives. Like, pull-that-bacon-and-ground-beef-out-of-the-freezer-before-you-go-to-work strongly. You’ll regret not getting these bacon burgers with bacon onion balsamic jam on your tables tonight.

OK, maybe if you’re having pizza tonight you won’t regret not having these burgers. But for the love of all things good, don’t let any spring or summer weekend go by without them!

The bacon burgers are infused with bits of finely diced bacon and then it’s topped with nice liberal slice of sharp cheddar that melts itself into the burger.

After you pull these burger behemoths off the grill, you’ll topple them with this other-worldly concoction of slow cooked red onions mixed with [yes more!!] bacon and balsamic vinegar that thickens into a glaze that creates a jammy sauce.

By the end of dinner, you’ll wish you had the chance to rewind and start it all over again.

Damn that lack of time travel thing!Can You Put Raw Bacon In A Burger?

With all of this said, you may be wondering if you can put raw bacon in a burger. The answer is yes.

I had been a little skeptical about if the raw bacon would cook properly but when it comes down to it, chopped raw bacon mixed with raw beef will cook as evenly as the beef does.

If you think of it like how a mix of meat for meatballs or meatloaf (like beef, pork, and veal) cooks altogether, it might make a little more sense. The raw meats blend together when you mix them with the seasonings and meld together beautifully when baked, fried, or grilled.

What to Serve with Bacon Burgers

We served some baked oven fries alongside these bacon burger but frankly, any typical burger side will work here too. Tater tots, ranch potato salad, mac salad, coleslaw would all be great.

And I suppose a heaping mound of grilled veggies or fresh fruit would be nice too if you’re feeling a little guilty about all that bacon.

OR!! Guacamole crashed potatoes! Those crispy, buttery bits and edges of potato topped with guac?! How could you go wrong??

Let me tell you. We’ve found our new favorite burger.

And you can assume that if you’re coming to our house for dinner any time in the spring or summer, these are what we’ll be making for you! Also, you’re going to get these amazing potato buns to hold these burgers and all that incredible bacon jam.

GET READY FRIENDS!!

…..

more killer burgers that we adore

bbq chicken burgers
BBQ Chicken Burger

chorizo and romesco burgers with manchego cheese
Chorizo and Romesco Burgers with Manchego Cheese

cheddar jalapeño chicken burgers with guac

pressed cuban burgers
Pressed Cuban Burgers

black bean burgers
Black Bean Burgers

…..

fave burgers from around the web

fake shack burgers
provençal burgers
california club chicken burgers
green chile cheeseburgers
pimento cheese burgers
whiskey blue cheese burgers with guinness cheese sauce and crispy onions
sausage and peppers burgers

…..

Bacon Burgers with Bacon Onion Balsamic Jam

Bacon Burgers with Bacon Onion Balsamic Jam

Yield: 4 servings
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Bacon burgers with bacon onion balsamic jam are the ultimate burger! Bacon IN your burger. Bacon ON your burger. Does life get any better?? The burgers are topped with an easy onion jam made with balsamic vinegar that reduces to a glaze and crispy bacon as well as thick slices of sharp cheddar that melts down into the onion jam and the burger. It's an incredible burger that will quickly become your new favorite.

Ingredients

For the bacon onion balsamic jam:

  • 4 thick slices applewood-smoked bacon, sliced into ½-inch wide pieces
  • 1 large red onion, halved and thinly sliced (about 1 ½ cups)
  • Kosher salt and freshly ground black pepper
  • ⅓ cup balsamic vinegar
  • ½ teaspoon Dijon mustard
  • ⅓ cup water

For the burgers:

  • 2 thick slices applewood-smoked bacon, finely diced
  • 1 ¼ pounds ground beef (85% or 90% lean)
  • ½ tsp Worcestershire sauce
  • ¾ tsp Kosher salt
  • ½ tsp freshly ground black pepper
  • 4 hamburger buns, split
  • 2 oz sharp cheddar cheese, sliced into ¼-inch slices

Instructions

  1. To make the jam: Heat a large saute pan (that has a cover) over medium-high heat. Add the bacon and cook, stirring occasionally until browned but not crispy, about 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on a paper towel-lined plate. Drain off all but 2 to 3 tablespoons of the bacon grease and then stir in the onions, about ¼ teaspoon salt, and a pinch of pepper. Cover the pan to cook the onions for 2 minutes. Uncover the pan and in a splash of water, scraping the bits off of the bottom of the pan with a spatula or wooden spoon. Recover the pan and cook the onions for 10 minutes, stirring occasionally, until the onions are soft and lightly browned.
  2. After the onions have cooked for 10 minutes, stir in the balsamic vinegar, mustard, and water then return the bacon to the pan and bring the mixture to a simmer. Simmer uncovered until the sauce thickens and is almost completely absorbed, about 2 to 4 minutes (mine definitely took upwards of 4 minutes). At this point, the jam can be covered and refrigerated (you can make it up to 2 days in advance). If using immediately, set it aside in a bowl until ready to use.
  3. To make the burgers: Using a fork, lightly mix the finely diced bacon with the ground beef, Worcestershire sauce, salt, and ground pepper in a medium bowl until the ingredients form a uniform mixture. Shape the burger mixture into four equal-sized patties, about 1-inch thick.
  4. Cook the burgers on a grill pre-heated to medium-high, about 4 to 5 minutes per side. Once you flip the burgers, add the cheese (if the cheese is thinly sliced, give it a minute or two on the second side before adding it). Once cooked to desired doneness, remove the burgers from the grill and set them aside to rest for 5 minutes before adding the topping, placing on the buns, and serving. No ketchup required.

Notes

adapted from Fine Cooking, July 2011, via Everyday Annie and Cook Like a Champion

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