Does bacon really make everything better? Well, I certainly think this bacon jam does. It is a delicious combo of bacon, onions, raisins, brown sugar, balsamic and worcestershire sauce (ummm, side note, I just spelled worcestershire correct on the first try!). Now, I will say I feel like “jam” is misleading. I don’t want you to think this recipe is going to come out like a jelly with bacon in it. This recipe is more of a relish with chunks of bacon and onion coated in a sweet and salty syrupy glaze. Yum!
Bacon Jam and Blue Cheese Burger
There may be a lot of ways to use bacon jam, however, eating it on this burger is my #1 favorite way! The burger has a ton of flavor, the blue cheese is tangy, the bacon jam is super bacony, sweet, and salty, the lettuce and tomato are fresh and balancing.
To make this burger exactly like I make it you will need: brioche buns, romaine or arugula, good blue cheese, a slicing tomato sprinkled with garlic powder, salt and pepper, warm bacon jam, and of course a great hamburger. Now, if you cannot find brioche buns just get the bun your family likes. Assemble the burger in this order for maximum flavor of each ingredient:
- blue cheese
- warm bacon jam
- tomato sprinkled with garlic powder, salt and pepper
- romaine or arugula
There are a lot of burger recipes out there but this is how I like to make my burgers for the grill. Now unfortunately, I never measure when I make my burgers so it is just a dash of this and a sprinkle of that. This “recipe” will make 4 burgers:
- 1 lb ground beef
- Couple dashes of worcestershire
- One egg yolk
- Sprinkle in a little garlic powder, onion powder, dried basil, black pepper, and salt (if you are making the bacon jam and blue cheese burger, go light on the salt because the blue cheese and jam are both naturally salty)
- If you really want a juicy burger put a small pat of cold butter in the center of each burger and then form the patty around the butter.
I like to grill these burgers for 5 minutes on the first side and 4 minutes on the second side. That makes a medium well burger.
We use a Weber Charcoal Grill at my house. One of my daughters friends once called it an “old fashion grill”! I guess you could consider it old fashioned compared to the big fancy gas grills. But, it is definitely my preferred method because I really like the flavor of charcoal grilled meat. One of my favorite summer tools that I use with my old fashioned grill is my charcoal chimney. It eliminates the use for lighter fluid or charcoal soaked with chemicals. I just fill the chimney up with charcoal, put a little newspaper under the chimney and light the paper on fire. Once the flames have reached the top of the coals, about 15 minutes, and the top is starting to turn grey, they are ready. Dump the coals into the grill and it’s time to grill!
Other Ways to Use Bacon Jam
- Make a great appetizer by spreading a little cream cheese on a cracker and then top with warm bacon jam.
- Use as a condiment for pulled pork sandwiches or grilled chicken sandwiches.
- Spread on a pizza crust and top with gouda, fresh mozzarella, brie, or your favorite melty cheese. Put it in the oven or place on the grill to warm thru and melt the cheese.
- Fill mini phyllo cups with brie, bake in the oven until the cheese is melted. Top with warm bacon jam.
- Top a room temp. block of cream cheese with warm bacon jam. Serve with Ritz crackers for a great appetizer.
I hope you will give this bacon jam recipe a try in your kitchen!
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- 1 lb. bacon, grease reserved after cooking
- 2 cups yellow onion, thinly sliced then roughly chopped
- 2 garlic cloves, minced
- 3 tablespoons bacon grease
- ⅓ cup brown sugar
- 2 tablespoons raisins
- 1 tablespoon worcestershire
- 3 tablespoons balsamic vinegar
- ⅓ cup water
- *Optional sprinkle in cayenne pepper to add some heat.
- Slice the bacon into 1 inch chunks and cook in a large skillet until crispy. Reserve the grease rendered from the bacon in a heat safe bowl- set aside. Drain the remaining grease from the bacon on a plate lined with a paper towel and set aside.
- Slice your onions very thin and then give them a rough chop, so you do not have long strands of onion remaining.
- In the emptied skillet add the onions, 3 tablespoons reserved bacon grease, and garlic. Saute over low heat until the onions are very soft and translucent, about 15 minutes.
- Meanwhile, rough chop the cooled bacon.
- Add the bacon and brown sugar to the onions, stir to coat and cook for 2 minutes.
- Add the raisins, worcestershire, vinegar and water to the bacon mixture. Simmer over medium low heat for 5-8 minutes, until the sauce has thickened and looks syrupy.
- Serve immediately or store in an airtight container in the fridge for up to 5 days.
If you are using this on burgers, you will have enough to top 5-6 burgers.