Bacon Jam Burgers

Sweet and savory, these Bacon Jam Burgers are like a party in your mouth! Start the summer off right with this crowd-pleasing burger.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: burgers

Calories: 781kcal

Prep the burgers. Divide the beef into four equal sections and use your hands to gently shape each section into a ball. Use the palm of your hand to press each ball into a burger shape. It doesn’t have to be perfectly round. Press your thumb into the center of each burger to prevent doming.
Season. Mix together the salt, pepper, and garlic powder in a small bowl. Sprinkle both sides of the burgers with the seasoning mixture.
Fry the burgers. Heat a cast iron skillet over medium high heat and add just enough vegetable oil to coat. When the oil shimmers, place the patties in the skillet. Fry about 3 minutes, flip, then fry an additional 2-3 minutes or until internal temperature reaches desired doneness (see temp chart below). Place a slice of muenster on the burgers for the last minute and cover with a lid or sheet pan to allow it to melt. Remove the burgers to a plate and loosely tent with foil.
Assemble. Slather each side of the buns with mayonnaise. On the bottom half of each of the buns, layer the greens followed by the burgers and a good scoop of bacon jam. Top with the second bun, adding a swirl of sriracha if desired. Serve.

If desired, toast the buns before assembling. Spread butter on each half of the bun and place face down in a skillet over medium heat. Cook until browned, about three minutes.
If you’d prefer to grill these burgers, check out our guide: How to Grill Burgers.

Use fatty beef - Save the lean beef for Crock Pot Cheeseburger Soup. I recommend using no leaner than 80/20 beef for juicy burgers.
Be gentle - Avoid tough burgers by handling the meat as little (and as gently) as possible.
Use your thumb to indent the center - If you’ve ever started grilling a big burger patty and ended up with a small burger dome, you’ll understand the importance of this trick. Making an indent in the center of your patty prevents it from puffing up in the center and allows for more even cooking.
Never press burgers down - Nothing hurts me more than watching someone press their spatula into a burger patty and seeing all those delicious juices run out. Please, if you disregard all my other advice, DON’T DO THIS. We want all those juices in our burgers, not at the bottom of the grill.

Burgers should be cooked to:

Course Main Course

Cuisine American

Keyword bacon jam burger, bacon jam burgers, burger with bacon jam, burger with jam