This Bacon and Onion Jam Burger elevates the classic with a sweet-savory homemade jam. The slow-cooked bacon and onion topping melts into a juicy, cheesy patty for a gourmet experience. It’s surprisingly simple to make and delivers restaurant-quality flavor at home.
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Why You’ll Love This Bacon and Onion Jam Burger
- Flavor explosion: Savory beef, salty bacon, sweet onions, and sharp cheese create addictive layers.
- Game-changing jam: Slow-cooked until jammy and rich for a gourmet, restaurant-quality touch.
- Surprisingly simple: Straightforward steps yield impressive results without fancy techniques.
- Incredibly versatile: Pairs beautifully with different cheeses, meats, or plant-based patties.
Ingredients & Tools
- 500 g ground beef (80/20 blend for optimal juiciness)
- 6 strips thick-cut bacon, chopped
- 2 large yellow onions, thinly sliced
- 2 tbsp brown sugar
- 2 tbsp balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1/4 cup beef broth
- 4 slices sharp cheddar cheese
- 4 brioche burger buns, lightly toasted
- To serve: crisp lettuce leaves, tomato slices
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp olive oil
Tools: Large skillet, medium saucepan, spatula, mixing bowl, grill or stovetop griddle
Notes: Using high-quality, thick-cut bacon really makes a difference here—it provides more texture and a deeper smoky flavor. And don’t skip the brioche buns; their slight sweetness is the perfect vehicle for the rich, savory jam.
Nutrition (per serving)
| Calories: | 720 kcal |
| Protein: | 38 g |
| Fat: | 42 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 4 | Prep Time: 20 minutes | Cook Time: 40 minutes | Total Time: 60 minutes
Before You Start: Tips & Ingredient Notes
- Choose the right beef blend. An 80/20 ratio (80% lean, 20% fat) is ideal for burgers because the fat renders during cooking, keeping the patty incredibly juicy and flavorful. Leaner blends can result in a drier burger.
- Slice your onions evenly and thinly. This ensures they caramelize uniformly and soften properly in the jam. If some pieces are too thick, they might remain crunchy and throw off the texture.
- Don’t rush the jam. The key to that deep, sweet, and sticky consistency is low, slow cooking. If you crank up the heat, the sugar can burn, and the onions won’t break down properly—patience is your best friend here.
- Toast your buns. It might seem like a small step, but toasting the brioche buns adds a slight crunch and helps them stand up to the juicy burger and jam without getting soggy. A little goes a long way!
How to Make Bacon and Onion Jam Burger
Step 1: Start by making the bacon and onion jam, as it needs the most time. In a medium saucepan over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat—this should take about 8–10 minutes. You’ll notice the kitchen filling with that irresistible smoky aroma. Use a slotted spoon to remove the bacon, leaving about 2 tablespoons of the rendered fat in the pan.
Step 2: Add the thinly sliced onions to the bacon fat in the saucepan. Cook them over medium-low heat, stirring occasionally, until they become soft, translucent, and start to turn a light golden color—this will take around 15–20 minutes. The trick is to cook them slowly so they sweeten and caramelize rather than fry. You’ll notice their volume reduces significantly, and they smell wonderfully sweet.
Step 3: Stir in the brown sugar, balsamic vinegar, Worcestershire sauce, and beef broth. Return the crispy bacon to the pan. Reduce the heat to low and let the mixture simmer gently, stirring every few minutes, until it becomes thick, glossy, and jam-like—about another 15 minutes. The liquid should be mostly absorbed, and the onions should be deeply browned and tender. Season with a pinch of salt and pepper, then set the jam aside.
Step 4: While the jam is simmering, prepare the burger patties. In a mixing bowl, gently combine the ground beef, smoked paprika, a generous pinch of salt, and a few cracks of black pepper. Be careful not to overwork the meat—just mix until the seasonings are evenly distributed. Divide the mixture into 4 equal portions and shape them into patties that are slightly wider than your buns, as they will shrink a bit during cooking.
Step 5: Heat a large skillet or grill pan over medium-high heat. Add the olive oil, then place the patties in the pan. Cook for about 4–5 minutes on the first side, until a nice brown crust forms. You should see some juices starting to rise to the surface. Flip the burgers and cook for another 3–4 minutes for medium doneness.
Step 6: In the last minute of cooking, place a slice of sharp cheddar cheese on each patty. If you like, you can cover the pan with a lid for about 30 seconds to help the cheese melt evenly and become beautifully gooey. You’ll know it’s ready when the cheese is fully melted and clinging to the burger.
Step 7: Lightly toast the brioche buns—either in a toaster, on the grill, or in the oven—until they’re golden and slightly crisp. This step adds texture and prevents the buns from getting soggy once you assemble the burgers.
Step 8: To assemble, place a lettuce leaf and a slice of tomato on the bottom half of each bun. Top with the cheesy burger patty, then generously spoon the bacon and onion jam over the patty. Finish with the top bun, press gently, and serve immediately while everything is warm and juicy.
Storage & Freshness Guide
- Fridge: Store leftover patties and jam separately in airtight containers for up to 3 days.
- Freezer: Freeze cooked patties and jam in separate containers for up to 2 months.
- Reviving: Reheat patties in a skillet over medium heat; warm jam gently on the stove with a splash of broth.
Serving Suggestions
Complementary Dishes
- Crispy seasoned fries — The salty, crunchy fries are the perfect contrast to the rich, sweet-savory burger, and they’re ideal for scooping up any jam that escapes.
- Simple coleslaw — A tangy, creamy slaw helps cut through the richness of the burger and adds a refreshing, crisp element to the meal.
- Grilled corn on the cob — Sweet, smoky grilled corn with a sprinkle of chili powder complements the jam’s flavors and adds a fun, hands-on side.
Drinks
- Ice-cold lager or pale ale — The crisp, slightly bitter bubbles cleanse the palate between bites and enhance the smoky bacon and beef flavors beautifully.
- Cherry cola or root beer float — For a non-alcoholic option, the sweet, fizzy drink with a scoop of vanilla ice cream adds a playful, nostalgic touch that pairs wonderfully.
Something Sweet
- Warm apple pie with vanilla ice cream — The spiced, tender apples and flaky crust continue the cozy, comforting theme, making it a perfect follow-up to the hearty burger.
- Dark chocolate brownie — A fudgy, rich brownie provides a deep, chocolatey finish that stands up to the bold flavors you’ve just enjoyed.
Top Mistakes to Avoid
- Mistake: Overmixing the burger meat. If you work the ground beef too much, the patties can become tough and dense. Handle it gently—just enough to incorporate the seasonings.
- Mistake: Pressing down on the patties while cooking. I’ve messed this up before too… pressing the burger with a spatula squeezes out the precious juices, leading to a drier result. Resist the urge!
- Mistake: Cooking the jam on too high heat. High heat can cause the sugar to burn and the onions to fry instead of caramelize, giving the jam a bitter taste. Low and slow is the way to go.
- Mistake: Skipping the bun toasting. An untoasted bun can quickly become soggy and fall apart under the weight of the juicy patty and jam. Toasting adds crucial structure and texture.
Expert Tips
- Tip: Make the jam ahead of time. The flavors deepen and meld together even more if you prepare the bacon and onion jam a day in advance. Simply reheat it gently before serving.
- Tip: Use a thumbprint in the patty center. Gently press a small indentation into the middle of each raw patty—this helps the burger cook evenly and prevents it from puffing up in the center.
- Tip: Deglaze the jam pan. After cooking the onions, if there are any browned bits stuck to the pan, add a splash of beef broth or water and scrape them up—that’s pure flavor!
- Tip: Let the burgers rest. After cooking, let the patties sit for 2–3 minutes before assembling. This allows the juices to redistribute throughout the meat, ensuring every bite is moist.
FAQs
Can I make the bacon and onion jam vegetarian?
Absolutely! For a vegetarian version, omit the bacon and use 2 tablespoons of olive oil to cook the onions. Add a teaspoon of liquid smoke or smoked paprika to mimic that smoky flavor, and consider adding a tablespoon of maple syrup for extra depth. You’ll still get a wonderfully savory-sweet jam that’s delicious on veggie burgers or even as a sandwich spread.
How long does the bacon and onion jam keep?
Stored in an airtight container in the refrigerator, the jam will keep for up to 5 days. You can also freeze it for up to 2 months—just thaw it in the fridge overnight and reheat gently on the stove. It’s fantastic on sandwiches, with grilled cheese, or even alongside roasted meats, so making a double batch is a great idea.
Can I use a different type of meat for the patties?
Of course! Ground turkey, chicken, or even lamb work beautifully here. Just keep in mind that leaner meats like turkey may benefit from adding a tablespoon of olive oil to the mix to prevent dryness. Plant-based patties are also a great option—the jam is so flavorful that it elevates any base.
What if I don’t have balsamic vinegar?
No worries—red wine vinegar or even apple cider vinegar can stand in. The flavor profile will shift slightly, but you’ll still get that necessary tangy balance. If using apple cider vinegar, you might notice a fruitier note, which actually pairs quite nicely with the bacon and onions.
Can I cook the burgers on an outdoor grill?
Definitely! Preheat your grill to medium-high and oil the grates well. Cook the patties for the same amount of time, flipping once. The high heat will give you those beautiful grill marks and a slightly smokier flavor that complements the jam perfectly. Just keep a close eye to avoid flare-ups from the dripping fat.
Bacon And Onion Jam Burger
Make the ultimate Bacon and Onion Jam Burger with this easy recipe. Sweet, savory, and packed with flavor. Get the step-by-step guide now!
Ingredients
For the Bacon and Onion Jam:
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6 strips thick-cut bacon (chopped)
-
2 large yellow onions (thinly sliced)
-
2 tbsp brown sugar
-
2 tbsp balsamic vinegar
-
1 tbsp Worcestershire sauce
-
1/4 cup beef broth
-
Salt and black pepper (to taste)
For the Burger Patties:
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500 g ground beef (80/20 blend for optimal juiciness)
-
1 tsp smoked paprika
-
Salt and black pepper (to taste)
-
1 tbsp olive oil
For Assembly:
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4 slices sharp cheddar cheese
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4 brioche burger buns (lightly toasted)
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crisp lettuce leaves
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tomato slices
Instructions
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Start by making the bacon and onion jam, as it needs the most time. In a medium saucepan over medium heat, cook the chopped bacon until it’s crispy and has rendered its fat—this should take about 8–10 minutes. Use a slotted spoon to remove the bacon, leaving about 2 tablespoons of the rendered fat in the pan.01
-
Add the thinly sliced onions to the bacon fat in the saucepan. Cook them over medium-low heat, stirring occasionally, until they become soft, translucent, and start to turn a light golden color—this will take around 15–20 minutes.02
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Stir in the brown sugar, balsamic vinegar, Worcestershire sauce, and beef broth. Return the crispy bacon to the pan. Reduce the heat to low and let the mixture simmer gently, stirring every few minutes, until it becomes thick, glossy, and jam-like—about another 15 minutes. Season with a pinch of salt and pepper, then set the jam aside.03
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While the jam is simmering, prepare the burger patties. In a mixing bowl, gently combine the ground beef, smoked paprika, a generous pinch of salt, and a few cracks of black pepper. Divide the mixture into 4 equal portions and shape them into patties that are slightly wider than your buns, as they will shrink a bit during cooking.04
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Heat a large skillet or grill pan over medium-high heat. Add the olive oil, then place the patties in the pan. Cook for about 4–5 minutes on the first side, until a nice brown crust forms. Flip the burgers and cook for another 3–4 minutes for medium doneness.05
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In the last minute of cooking, place a slice of sharp cheddar cheese on each patty. If you like, you can cover the pan with a lid for about 30 seconds to help the cheese melt evenly and become beautifully gooey.06
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Lightly toast the brioche buns—either in a toaster, on the grill, or in the oven—until they’re golden and slightly crisp.07
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To assemble, place a lettuce leaf and a slice of tomato on the bottom half of each bun. Top with the cheesy burger patty, then generously spoon the bacon and onion jam over the patty. Finish with the top bun, press gently, and serve immediately while everything is warm and juicy.08
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