We all know bacon on a burger is great; this recipe goes a step further and put the bacon in the burger. As if that’s not bacon-y enough, the burgers are topped with a savory-sweet bacon-onion jam. Use the best bacon you can find to make these burgers; we especially like dry-cured, applewood-smoked bacon.
Make Ahead Tips
The bacon-onion jam can be made a day or two ahead, refrigerated, and gently reheated before spooning it onto the burgers.
Making an indentation in the center of each burger keeps them from swelling up into mini basketballs on the grill.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
This was excellent. Super easy and really made the burgers delicious. We didn't add the usual cheese, condiments, pickles - nothing was needed. My husbnd's coment regarding the "jam" was that it was money!
Great recipe! Very quick and easy way to boost the flavor of a typical burger!
Excellent! I live in an apartment with no where to grill so I browned the burgers in a skillet. So juicy and savory! I stirred the leftover bacon-onion-balsamic jam into some ramen and put some on a chicken sandwich. It is versatile and delicious.
These burgers were incredible! A huge fan of cheese, I generally shy away from burgers that don't slap some on top melt away, but these were worth omitting of any of my dairy delight! The burgers themselves were drip down your face juicy (which is sometimes rare when grilled) but the bacon onion jam was killer! I am trying to think of other ways to use the stuff....Great recipe FC!
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.