Smoked Cheddar Stuffed Bacon Jam Burger
Take some quarter inch cubes of cheddar and mix it into 85/15 ground beef. Ball them into half pound patties and smoke at 250 to an internal temp of 165. Add a slice of cheddar to the top of each about 5 mins before done. While the burgers are smoking make a pan full of bourbon bacon jam. Put it all on a toasted bun with chipotle mayo and you have a bacon jam burger.
Ingredients For Bacon Jam Burger
| Ingredient | Notes |
|---|---|
| Ground beef | 2 lbs of 85/15 ground beef. |
| Cheddar cheese | Cut into 1/4 inch cubes and sliced. |
| Burger seasoning | Use what you like. |
| Bacon | One lb cut into 1/4 inch pieces. |
| Onion and garlic | Diced and minced respectively. |
| Apple Cider Vinegar and Bourbon | Used to deglaze. |
| Brown Sugar and Maple Syrup | Adds sweetness to the bacon jam. |
| Buns and Chipotle Mayo | Use store bought mayo if needed. |
The recipe card below will have the exact amounts.
Why I Used Cheddar Cheese Cubes in My Burger
By cutting the cheddar cheese into small cubes and mixing it into the ground beef we are distributing cheese throughout the burger.
If you pack the cheese into one spot you will have cheese in the center that oozes out when you cut into it. By adding the cubes to the patty you get cheese in every bite. They melt into the beef as well creating a little cheese pocket.
1/4 inch is a good size for the cheese. Any smaller and it will just disappear. Too big and you will have pockets in your burger.
Smoking the Cheddar Stuffed Burgers
Cut cheddar cheese into 1/4 inch cubes and add to ground beef. Mix in a bowl.
Form into half pound burgers. I used a burger mold.
Season and place on smoker.
Smoke at 250 degrees until they reach 165 internally. Add a slice of cheddar to the top of each 5 mins before they are done.
When Making Bacon Jam Drain Half the Fat From the Pan
After frying your bacon, drain half the fat from the pan and leave the rest.
If you leave all of the fat in your onions will fry instead of getting soft. This will result in a greasy bacon jam. If you remove all of it you won’t have any to cook the onions with and lose some of that bacon taste. By draining half you will have enough to cook the onions and it will taste like it came from bacon.
How To Make Bourbon Bacon Jam
Cook your bacon pieces until crispy and set aside.
Drain half the fat from the pan and add your diced onion.
Add garlic once onion has broken down.
Deglaze with apple cider vinegar and bourbon.
Add brown sugar and allow it to melt then add maple syrup.
Add your bacon back in and turn the heat off. Allow the jam to come together.
Assemble Your Bacon Jam Burger
Place chipotle mayo on your bottom bun. Add burger then top with bacon jam. A little more chipotle mayo and top bun.
Author’s Notes
These Are Just Incredible
I like to use 85/15 because the higher fat content makes for a juicier burger.
You can serve it with your favorite side, anywhere from a salad if you want to your fries, to tater tots. These are perfect for dinner or for a lunch.
These are just incredible. You can even do these for tailgating.
Miguel
Tips From Miguel
- Use 85/15 ground beef. More fat means juicier smoked burgers.
- Cut cheese into cubes and distribute it throughout your burger.
- Use a burger mold if you have one.
- Drain half of your bacon grease.
- Turn the heat off when you add the bacon back into your jam.
FAQs
Can I make bacon jam ahead of time?
Yes. Bacon jam will last in the refrigerator for over a week. Reheat and you are good to go. I would recommend making it the night before if making several burgers.
What bourbon should I use for my bacon jam?
Any that you would enjoy drinking. It’s only two tablespoons and it cooks down.
Can I grill these burgers instead of smoking?
Yes you can grill these burgers to 165. You will miss out on the smoke but that is where the cheese and bacon jam come in.
What can I put bacon jam on?
Just about everything. Eggs, grilled cheese, on top of a baked potato or by itself.
Related Recipes
- Mexican Style Smoked Burgers
- Chili Cheese Fries
- Fully Loaded Potato Wedges
- Carne Asada Loaded Baked Potatoes
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Smoked Cheddar Stuffed Bacon Jam Burger
Ingredients
Equipment
Method
- Combine the ground beef with the cubed cheddar in a large bowl and mix until the cheese is distributed throughout.
- Divide into 4 half pound portions and form into patties. A burger mold helps keep them even.
- Season both sides with your favorite burger seasoning. Preheat the smoker to 250°F and place the burgers on.
- Smoke until the internal temperature reaches 165°F. About 5 minutes before they are done, place a slice of cheddar on each and let it melt.
- While the burgers smoke, cook the bacon pieces in a skillet over medium heat until crispy. Remove and set aside.
- Drain about half the rendered fat from the pan, leaving the rest. Add the diced onion and cook until softened and broken down.
- Add the garlic and cook about 30 seconds. Deglaze with the apple cider vinegar and bourbon.
- Add the brown sugar and let it dissolve, then add the maple syrup. Cook until thick and syrupy.
- Add the bacon back in, stir, then turn off the heat and let the jam come together.
- Toast the buns. Spread chipotle mayo on the bottom bun, add the burger, top generously with bacon jam, a little more mayo, and the top bun.
