Bacon Jam Pub Burger
Bacon Jam Pub Burger
All Things Barbeque
Chef Tom fires up the Yoder Smokers YS640s Pellet Grill for the Bacon Jam Pub Burger! This half pound burger is topped with smoked gouda and cheddar cheeses and smothered in a sweet and salty bacon jam!
- 2 lb Creekstone Farms Brisket Blend Ground Beef
- Cattleman’s Grill Lone Star Brisket Rub
- 4 slices Smoked Cheddar Cheese
- 4 slices Smoked Gouda Cheese
- 4 Kaiser rolls, split horizontally
- Raw red onion, sliced thin
- 1/2 cup mayonnaise
- 1/4 cup Big Rick’s Original Bar-B-Q Sauce
- 1 tsp pickle juice (brine from the jar)
- For the bacon jam:
- 1/2 lb bacon, sliced 1/2”
- 12 oz yellow onion, sliced 1/4” thick
- 2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 2 tsp minced garlic
- 1/4 cup brown sugar
- 1 tbsp Hoff & Pepper Wake Up Call Hot Sauce
- 1/4 cup coffee
- 1/4 cup cider vinegar
- 1/4 cup maple syrup
- 1/4 tsp dried thyme
- Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for direct grilling, with GrateGrate grilling panels installed over the fire box.
- To make the bacon jam, preheat a Finex Dutch Oven over medium heat. Add the diced bacon and cook stirring frequently until lightly browned, about 10 minutes. Remove the bacon from the dutch oven using a slotted spoon. Drain bacon on paper towels. Add the sliced onions and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning to the dutch oven. Cook until translucent, about 10 minutes. Add the garlic and brown sugar. Cook for one minute. Add the remaining ingredients. Bring to a simmer. Cook over low heat until the mixture is syrupy, about 5 minutes. Transfer to a food processor with the cooked bacon and pulse to desired consistency. Cool and store in the refrigerator.
- To make the barbecue burger sauce, combine the mayo, Big Rick’s Original Bar-B-Q Sauce and a splash pickle brine from a jar of your favorite pickles.
- Using a ring about 4” in diameter (or the ring from a mason jar), for the burgers into thick 1/2 lb patties. Season the burgers with Cattleman’s Grill Lone Star Brisket Rub.