AW Eats
About the Recipe
I love this burger because it hits every corner of your palate in just the right way. You get the rich savoriness of a juicy beef patty, the creamy melt of white cheddar, the tangy zip of the fry sauce, and the sweet-spicy punch of that sticky bacon jam. Then it’s all wrapped in a perfectly toasted brioche bun. It’s a full symphony of flavors in one bite—no frills, just perfectly balanced indulgence.
Ingredients
For the Bacon Jam:
1/2 lb thick-cut bacon, diced
1 large yellow onion, finely sliced
2 tbsp brown sugar
2 tbsp apple cider vinegar
2 tbsp hot honey (or to taste)
1/4 tsp crushed red pepper flakes (optional)
Pinch of salt
For the Fry Sauce:
1/2 cup mayonnaise
2 tbsp ketchup
1 tbsp yellow mustard
1 tbsp apple cider vinegar
1 tsp sugar
1/2 tsp smoked paprika
Salt to taste
For the Burgers:
1 1/2 lbs ground beef (80/20 blend)
Kosher salt and freshly ground black pepper
4 slices white cheddar cheese
4 brioche buns
1 tbsp butter (for toasting buns)
Neutral oil for cooking (e.g., canola or avocado oil)
Preparation
Make the Bacon Jam
Start by rendering out rich, smoky flavor from the bacon. In a skillet over medium heat, cook the diced bacon until it becomes crisp and golden. Use a slotted spoon to transfer the bacon to a plate, leaving the flavorful fat in the skillet.
To that bacon fat, add sliced onions. Cook them slowly over medium-low heat, stirring occasionally, until they become deeply caramelized and jammy—this should take about 12 to 15 minutes. Then, stir in brown sugar, vinegar, hot honey, and a pinch of red pepper flakes to introduce a sweet heat. Let the mixture simmer for 2–3 minutes.
Return the crispy bacon to the skillet and stir everything together. Continue to cook until the mixture becomes sticky and thickened, about 3 to 5 more minutes. Season with a pinch of salt, then let it cool slightly to set.
Make the Fry Sauce
This quick, creamy condiment adds a tangy punch. In a small bowl, whisk together all the fry sauce ingredients until smooth and cohesive. Taste the mixture and adjust the seasoning to your liking—adding a touch more vinegar or mustard if you prefer extra tang.
Make the Burgers
Start by dividing the ground beef into four equal portions. Shape each portion into a patty about 3/4 inch thick, and press a shallow dimple into the center of each one to ensure even cooking.
Generously season both sides of the patties with salt and pepper. Heat a cast-iron skillet or griddle over medium-high heat until it’s hot and slightly smoking, then add a touch of oil.
Sear the burgers for 3 to 4 minutes per side, flipping just once, until a dark crust forms. In the final minute of cooking, top each patty with a slice of white cheddar and cover to melt the cheese perfectly.
While the burgers cook, toast the buns in butter until they're golden and crisp.
Assemble
To build your burger, spread a generous layer of fry sauce on the bottom bun. Place a hot, cheesy burger patty on top, then spoon a luxurious helping of bacon jam over the cheese. Cap it with the top bun and serve immediately for maximum flavor and indulgence.