Bacon Jam Burger With Cheddar and Garlic Aioli

Imperial May 20, 2026May 20, 2026

Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Quick Ingredients

Bacon jam: 12 oz thick-cut bacon, 1 small yellow onion, 2 cloves garlic, 1/4 cup brown sugar, 2 tablespoons maple syrup, 2 tablespoons apple cider vinegar, 1 tablespoon balsamic vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon black pepper, 2 tablespoons water
Garlic aioli: 1/2 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice, 1/2 teaspoon Dijon mustard, 1/8 teaspoon kosher salt
Burgers: 1 1/2 lb 80/20 ground beef, 1 1/4 teaspoons kosher salt, 1/2 teaspoon black pepper, 1 teaspoon Worcestershire sauce, 4 sharp cheddar slices, 4 brioche buns, 1 tablespoon butter, 2 cups arugula

Do This

1. Cook chopped bacon in a skillet over medium heat for 10 to 12 minutes until crisp; remove bacon and leave 1 tablespoon fat in the pan.
2. Cook onion in the bacon fat for 6 to 8 minutes, then add garlic for 30 seconds.
3. Add brown sugar, maple syrup, vinegars, Dijon, pepper, water, and cooked bacon; simmer 12 to 15 minutes until thick and sticky.
4. Stir together mayonnaise, garlic, lemon juice, Dijon, and salt to make the aioli.
5. Form 4 beef patties, season with salt and pepper, and cook in a cast-iron skillet over medium-high heat for 3 to 4 minutes per side.
6. Add cheddar during the last minute of cooking and cover until melted; toast buttered buns for 1 to 2 minutes.
7. Build burgers with aioli, arugula, cheddar beef patties, and a generous spoonful of warm bacon jam.

Why You’ll Love This Recipe

Big gourmet flavor at home: Sweet, smoky bacon jam turns a classic cheeseburger into something restaurant-worthy.
Perfect balance: Sharp cheddar, peppery arugula, and creamy garlic aioli keep the rich burger from feeling too heavy.
Make-ahead friendly: The bacon jam and aioli can both be made in advance, so burger night is quick and low-stress.
Sticky, savory, and satisfying: Every bite has crisp bacon, juicy beef, melted cheese, and glossy caramelized jam.

Grocery List

Produce: 1 small yellow onion, 3 garlic cloves, 1 lemon, 2 cups baby arugula
Dairy: 4 slices sharp cheddar cheese, 1 tablespoon unsalted butter
Meat: 12 oz thick-cut bacon, 1 1/2 lb 80/20 ground beef
Bakery: 4 brioche burger buns
Pantry: Mayonnaise, light brown sugar, pure maple syrup, apple cider vinegar, balsamic vinegar, Dijon mustard, Worcestershire sauce, kosher salt, black pepper

Full Ingredients

For the Sweet-Savory Bacon Jam

12 oz thick-cut bacon, cut crosswise into 1/2-inch pieces
1 small yellow onion, finely diced, about 3/4 cup
2 cloves garlic, minced
1/4 cup packed light brown sugar
2 tablespoons pure maple syrup
2 tablespoons apple cider vinegar
1 tablespoon balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon freshly ground black pepper
2 tablespoons water, plus more as needed

For the Garlic Aioli

1/2 cup mayonnaise
1 large garlic clove, finely grated or pressed
1 teaspoon fresh lemon juice
1/2 teaspoon Dijon mustard
1/8 teaspoon kosher salt
1 pinch freshly ground black pepper

For the Burgers

1 1/2 lb 80/20 ground beef, cold
1 teaspoon Worcestershire sauce
1 1/4 teaspoons kosher salt, divided
1/2 teaspoon freshly ground black pepper
1 tablespoon neutral oil, such as avocado, canola, or vegetable oil
4 slices sharp cheddar cheese, about 1 oz each
4 brioche burger buns, split
1 tablespoon unsalted butter, softened
2 cups baby arugula, loosely packed

Optional Serving Additions

Thinly sliced red onion
Dill pickle chips
Extra freshly ground black pepper

Bacon Jam Burger With Cheddar and Garlic Aioli – Closeup

Step-by-Step Instructions

Step 1: Cook the bacon until crisp

Place the chopped bacon in a large skillet or sauté pan while the pan is still cold. Set it over medium heat and cook for 10 to 12 minutes, stirring often, until the bacon is browned and crisp and the fat has rendered. Use a slotted spoon to transfer the bacon to a paper towel-lined plate. Carefully pour off most of the bacon fat, leaving about 1 tablespoon in the skillet.

Step 2: Caramelize the onion base

Return the skillet with the reserved bacon fat to medium heat. Add the finely diced onion and cook for 6 to 8 minutes, stirring occasionally, until softened, lightly golden, and sweet-smelling. If browned bits build up quickly on the bottom of the pan, reduce the heat to medium-low. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 3: Simmer the bacon jam

Add the cooked bacon back to the skillet along with the brown sugar, maple syrup, apple cider vinegar, balsamic vinegar, Dijon mustard, black pepper, and 2 tablespoons water. Stir well, scraping up the flavorful browned bits from the bottom of the pan. Simmer over medium-low heat for 12 to 15 minutes, stirring frequently, until the mixture becomes glossy, sticky, and jammy. It should be spoonable but not runny. If it thickens too much, stir in 1 teaspoon of water at a time until loosened. Remove from the heat and let it cool for 5 minutes before using.

Step 4: Make the garlic aioli

In a small bowl, stir together the mayonnaise, grated garlic, lemon juice, Dijon mustard, kosher salt, and black pepper until smooth. Taste and adjust with a tiny splash more lemon juice if you like it brighter. Cover and refrigerate until ready to assemble the burgers. For the best flavor, let the aioli rest for at least 10 minutes so the garlic can mellow into the sauce.

Step 5: Shape the burger patties

Place the cold ground beef in a mixing bowl and gently drizzle with Worcestershire sauce. Using your hands, lightly mix just until distributed; do not overwork the meat. Divide the beef into 4 equal portions, about 6 oz each, and shape into patties about 3/4 inch thick and slightly wider than the buns. Press a shallow dimple into the center of each patty with your thumb to help prevent puffing during cooking. Season both sides with 1 1/4 teaspoons kosher salt total and 1/2 teaspoon black pepper.

Step 6: Cook the burgers and melt the cheddar

Heat a large cast-iron skillet or heavy stainless-steel skillet over medium-high heat until very hot, about 2 minutes. Add 1 tablespoon neutral oil and swirl to coat. Add the burger patties and cook for 3 to 4 minutes on the first side, undisturbed, until a deep brown crust forms. Flip and cook for another 3 to 4 minutes, or until the internal temperature reaches 160 degrees F for well-done ground beef. During the last 1 minute of cooking, place 1 slice of sharp cheddar on each patty and cover the skillet with a lid or sheet pan to help the cheese melt.

Step 7: Toast the buns

While the burgers rest, spread the cut sides of the brioche buns with softened butter. Place them cut-side down in a clean skillet or on a griddle over medium heat. Toast for 1 to 2 minutes, until golden at the edges and lightly crisp. Toasting adds flavor and helps the buns hold up to the juicy burger and sticky bacon jam.

Step 8: Assemble the bacon jam burgers

Spread about 1 tablespoon garlic aioli on the bottom half of each toasted bun. Add a small handful of arugula, then place a cheddar-topped burger patty on top. Spoon 2 to 3 tablespoons of warm bacon jam over each patty, letting it gently cascade over the melted cheddar. Add the top buns and serve immediately while the burgers are hot, the cheese is melted, and the bacon jam is glossy.

Pro Tips

Keep the beef cold: Cold ground beef is easier to shape and helps the patties stay juicy while cooking.
Do not rush the jam: The bacon jam needs time to reduce so it becomes sticky and concentrated instead of watery.
Use a thermometer: Ground beef is safest when cooked to an internal temperature of 160 degrees F.
Toast the buns well: A crisp, buttery bun gives structure and prevents the aioli and bacon jam from soaking in too quickly.
Warm the bacon jam before serving: Warm jam spreads better and tastes richer than cold jam straight from the fridge.

Variations

Spicy bacon jam burger: Add 1/4 teaspoon crushed red pepper flakes or 1 finely minced jalapeño to the bacon jam when you add the garlic.
Blue cheese bacon jam burger: Swap the sharp cheddar for crumbled blue cheese or a creamy blue cheese slice for a bolder steakhouse-style flavor.
Turkey bacon jam burger: Use 1 1/2 lb ground turkey and cook patties to 165 degrees F. Add 1 tablespoon olive oil to the meat mixture for extra moisture.

Storage & Make-Ahead

The bacon jam can be made up to 1 week ahead and stored in an airtight container in the refrigerator. Reheat it gently in a small saucepan over low heat or microwave it in 15-second bursts, stirring between each, until warm and spoonable. The garlic aioli can be made up to 3 days ahead and refrigerated in a covered container. Raw burger patties can be shaped up to 24 hours ahead; place parchment between patties, cover tightly, and refrigerate. Cooked burger patties are best enjoyed fresh, but leftovers can be refrigerated for up to 3 days and reheated in a covered skillet over medium-low heat until warmed through. For best texture, assemble burgers only right before serving.

Nutrition (per serving)