If you have never had bacon jam on a burger, you are going to love these!  

Prep Time: 20 minutes

Cook Time: 20 Minutes

Yields: 2-3 Burgers 

For this recipe, I used ½-pound patties by Meat District. These are found in the meat department at Food Lion and have two per pack. Season the meat with your favorite beef or burger rub. These are big and take a little while to cook. I put them on my Big Green Egg and cooked for approximately 10 minutes per side until an internal temperature of 155-160 degrees to make sure they were juicy. I topped my burgers with Velveeta cheese, Kinders burger sauce and the bacon jam and served each on a brioche bun.

For the Bacon Jam:

I used five strips of thick cut bacon and cooked that until done on the griddle. I chopped up one small white onion, and when that was cooked down, I cut my bacon into small pieces and added it to the onion, then added maple syrup, apple cider vinegar and brown sugar. Top your burger, and you will want to make this every time.

Pit Master Tip:

You can use whichever bacon you like. I personally think thick cut works better. Also, cook your beef however you like from medium to well done. This bacon jam recipe typically makes enough for two burgers. If you need more, you can always double the recipe. 

2 Raw Patties

5 Strips of Bacon (thick cut)

1 White Onion

2T Maple Syrup

2T Apple cider vinegar

1T Brown Sugar

2 Slices Velveeta Cheese