Juicy Bacon Jam Gouda

Bite into a Bacon Jam Burger and get hit with juicy beef, gooey cheese, and a sweet-savory bacon jam that just melts together. Every bite brings a new combo of textures and flavors. It’s the kind of meal that pulls everyone to the table on burger night—no one misses out.

I first tried bacon jam ages ago and put it on a cheesy gouda burger—I was hooked right away. Now, it’s a must-have for any barbecue or grilling night around here.

Mouthwatering Ingredients

• Hamburger buns: go for hearty thick buns so they don’t fall apart when the patties are juicy and topped with jam give them a quick toast for best results
• Gouda or American cheese: melts smooth and creamy just lay on a good deli slice for that finishing touch
• Lean ground beef: makes patties that don’t get greasy pick a blend like eighty twenty or eighty five fifteen for a good balance
• Salt: a tiny pinch or two will make everything pop
• Apple cider vinegar: gives your jam some zip and helps cut through the sweetness raw and cloudy kinds work well
• Brown sugar: puts a toasty rich vibe in the jam use dark brown if you want a deeper flavor
• Minced garlic: toss in fresh garlic for a really good boost of flavor skip the jarred stuff if you can
• Yellow onion: dice these up so small they disappear into the jam grab the firmest onions you can find
• Bacon: thick-cut works best it’s the main event in both the jam and for that crispy finish

Tasty Steps

Stack Your Burgers:

Grab the bottom half of a toasted bun and pop a cheesy burger patty right on top. Spoon over a good helping of bacon jam and spread it evenly. Top it off with crispy bacon, then finish things off with the top bun. Dig in—you’re ready to go.

Form and Cook Patties:

Split the beef into four and shape each by hand just until they look like burger patties. Don’t press too much so they stay tender. Sprinkle on a little salt and some pepper if you want. Grill, bake, or pan-cook the burgers to how you like them. Drop a cheese slice over each about a minute before they're done, covering gently so it melts just right.

Make Crispy Bacon:

Spread out what’s left of your bacon on a foil-lined baking tray. Don’t let them overlap. Slide the pan into a cold oven. Crank up the heat to four hundred degrees. The bacon cooks as the oven preheats, which makes it extra crispy and perfect. Set your cooked bacon on paper towels so it isn’t greasy.

Get the Bacon Jam Going:

Chop up half your bacon and tip it into a cold pan with your diced onion. Turn the burner to medium and cook slow until the bacon is browned but not too crispy and your onions turn soft and gold so everything mixes together. Drain most of the fat—just leave about two tablespoons to keep it rich. Stir in the garlic and let it cook for a minute, but don’t let it brown. Pour in vinegar, toss in salt, and sprinkle the brown sugar. Keep stirring as you bring it to a simmer and let it bubble until the whole thing looks glossy and thick, about eight to ten minutes. When it’s jammy, spoon into a jar and let it cool.

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I can’t get enough of this bacon jam. Sometimes I pop it on warm biscuits, or even swirl it through scrambled eggs at breakfast—it does it all!

Fresh Storage Hacks

Pop leftover bacon jam in a jar with a lid, stash it in the fridge, and it’ll firm up a bit. Microwave or gently warm it in a pan and it smooths out for spreading. Burger patties will keep for two days in a closed container in the fridge—just toss them in a skillet on low to heat back up.

Easy Swaps

Smoky cheddar stands in for gouda if you want a bolder bite, or melt some Swiss if that’s your jam. Swap in turkey bacon if you’d rather keep it lighter, though you’ll notice a slightly different flavor. Beef not your thing? Shaped ground turkey or veggie burgers are awesome with bacon jam too.

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How To Serve

Try tossing on leafy lettuce, slices of ripe tomato, or cooked mushrooms if you want a fresh or earthy twist. Fries or tangy slaw on the side make a killer combo. Hosting? Go for tiny slider buns and let everyone pile on jam and bacon their way.

Fun Backstory

Bacon jam feels like a new-school comfort classic, probably dreamt up by Southern cooks looking to upgrade their burgers. That sweet and savory mash-up reminds you of old-school diner eats and Southern relishes. With this version, you get something fancy enough for guests but simple for any weeknight.

Recipe FAQs

→ How do you make bacon jam?

Cook diced bacon and onions until soft, then blend in garlic, brown sugar, vinegar, and a touch of salt. Let it simmer until thick and deeply flavored.

→ Which cheese is best for this burger?

Cheeses like gouda or even sharp cheddar melt smoothly and balance the sweet-savory bacon jam beautifully.

→ Can I prepare bacon jam beforehand?

You can! Make it a few days ahead and store it in the fridge to save time later.

→ What's the best way to cook burger patties?

Grilling, frying, or baking works great. A little salt and pepper is all you need to let the beef shine.

→ How can I put all the parts together?

Layer the bottom bun, cheesy patty, bacon jam, crispy bacon, and finish with the top bun for the perfect bite.

→ Any recommendations if I don't have gouda?

Try using cheddar, Swiss, or American cheese instead. They melt well and suit the flavors perfectly.