This Jalapeño Bacon Jam Will Make Your Burger 5x Better

Ingredients

• 8 oz Thick‑Cut Bacon (cut into ½‑inch cubes; freeze 20 min before slicing for easier cutting)
• 1 medium Yellow Onion (diced medium)
• 1 Red Bell Pepper (diced medium)
• 2 Jalapeño Peppers (seeded and diced; choose medium‑spicy peppers)
• 5 Fresno Chilies (diced; adds medium heat and fruitiness)
• 1 tsp Onion Powder
• 1 tsp Garlic Powder
• 1 tsp Smoked Paprika
• 1 tsp Salt (plus extra to taste at the end)
• 2 tbsp Apple Cider Vinegar
• 2 tbsp White Sugar
• 2 tbsp Maple Syrup (pure grade)
• 2 slices Mature Cheddar Cheese (about 2 oz total, sliced)
• 2 slices Applewood Smoked Fontina Cheese (about 2 oz total, sliced)
• 1 Whole Egg (room temperature)
• 1 tbsp Water (helps emulsify the aioli)
• 1 Garlic Clove (minced)
• 5 Calabrian Chilies (finely chopped; packed in oil)
• 1 cup Avocado Oil (extra‑virgin, neutral flavor; used for emulsifying aioli)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp White Wine Vinegar
• 1.5 lb Ground Sirloin (80 % lean, freshly ground if possible)
• 1 lb Ground Brisket (adds richness and flavor)
• 1 lb Ground Chuck (standard burger beef)
• 1 tsp Black Pepper (freshly cracked)
• 4 Martin's Potato Rolls (soft, slightly sweet; toasted before assembling)

Instructions

1. Freeze Bacon

   Place the bacon strips in the freezer for about 20 minutes so they firm up and are easier to cut.

   Time: PT20M

2. Dice Bacon and Vegetables

   Remove bacon, cut into ½‑inch cubes. Dice the onion, red bell pepper, jalapeños, and Fresno chilies into medium pieces.

   Time: PT10M

3. Render Bacon

   Add the bacon cubes to a medium saucepan over medium heat. Stir occasionally and cook until the fat renders and the pieces become golden‑brown and crispy.

   Time: PT15M

   Temperature: Medium

4. Reserve Bacon Fat

   Using a spoon, carefully pour off most of the rendered fat, leaving about 2 tbsp in the pot for the jam.

   Time: PT2M

5. Sauté Onion

   Add the diced onion to the pot and cook, stirring, for about 3 minutes until softened and fragrant.

   Time: PT3M

   Temperature: Medium

6. Add Red Bell Pepper

   Stir in the red bell pepper and continue cooking for 2 minutes.

   Time: PT2M

   Temperature: Medium

7. Add Jalapeños and Fresno Chilies

   Add the diced jalapeños and Fresno chilies, cooking for another 3 minutes until they begin to soften.

   Time: PT3M

   Temperature: Medium

8. Season the Base

   Sprinkle in onion powder, garlic powder, smoked paprika, and a pinch of salt. Cook for 1 minute to toast the spices.

   Time: PT1M

   Temperature: Medium

9. Add Sweet‑Sour Elements

   Return the crispy bacon to the pot, then stir in apple cider vinegar, white sugar, and maple syrup. Mix well.

   Time: PT2M

   Temperature: Medium

10. Simmer the Jam

    Reduce heat to medium‑low and let the mixture simmer, stirring occasionally, for 1 hour 35 minutes until it thickens to a jam‑like consistency.

    Time: PT1H35M

    Temperature: Medium‑Low

11. Final Seasoning

    Taste the jam and add a pinch more salt if needed. Remove from heat and set aside.

    Time: PT2M

12. Slice Cheeses

    Slice the mature cheddar and smoked Fontina into thin pieces for quick melting.

    Time: PT5M

13. Make Calabrian Chili Aioli

    In the food processor, combine the whole egg, water, minced garlic, and chopped Calabrian chilies. Pulse briefly, then with the processor running, slowly drizzle in avocado oil until the mixture emulsifies into a thick mayo. Add lemon juice, white wine vinegar, and salt; blend until smooth.

    Time: PT10M

14. Form Burger Patties

    In a bowl, gently combine the ground sirloin, brisket, and chuck. Divide into 4 equal portions (about 3 oz each) and loosely shape each into a ball. Season each ball generously with salt and pepper.

    Time: PT5M

15. Preheat Griddle & Toast Buns

    Heat the carbon steel griddle over medium‑high heat and lightly oil the surface. Place the potato rolls cut side down and toast for about 2 minutes until golden.

    Time: PT5M

    Temperature: Medium‑High

16. Smash the Burgers

    Place two burger balls onto the hot griddle, cover each with a piece of parchment paper, and press down firmly with the burger press until the patty is about ¼‑inch thick.

    Time: PT3M

    Temperature: Medium‑High

17. Flip & Melt Cheese

    Flip the patties using an upside‑down spatula. Immediately place a slice of cheddar and a slice of smoked Fontina on each patty and let melt for 2 minutes.

    Time: PT2M

    Temperature: Medium‑High

18. Assemble the Burger

    Spread a thin layer of Calabrian chili aioli on the bottom bun, add a generous spoonful of jalapeño bacon jam, place the cheese‑topped patty, add another dollop of jam on top, then crown with the top bun.

    Time: PT5M

Nutrition Facts

Calories

850

Protein

45 g

Carbohydrates

55 g

Fat

45 g

Fiber

4 g

Ingredient Substitutions

• Instead of Thick‑Cut Bacon: Pancetta, Smoked turkey bacon
• Instead of Yellow Onion: White onion, Shallots
• Instead of Red Bell Pepper: Orange bell pepper, Poblano
• Instead of Jalapeño Peppers: Serrano peppers, Fresh habanero (use less)
• Instead of Fresno Chilies: Red jalapeños, Thai bird’s eye chilies (use fewer)
• Instead of Onion Powder: Granulated onion
• Instead of Garlic Powder: Minced garlic
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (use less)
• Instead of Salt: Kosher salt
• Instead of Apple Cider Vinegar: White wine vinegar
• Instead of White Sugar: Brown sugar
• Instead of Maple Syrup: Honey, Agave nectar
• Instead of Mature Cheddar Cheese: Sharp cheddar, Aged Gouda
• Instead of Applewood Smoked Fontina Cheese: Smoked mozzarella, Provolone
• Instead of Whole Egg: Egg yolk only (for richer mayo)
• Instead of Garlic Clove: Garlic powder (½ tsp)
• Instead of Calabrian Chilies: Serrano chilies, Red pepper flakes (use less)
• Instead of Avocado Oil: Canola oil, Light olive oil
• Instead of Lemon Juice: Lime juice
• Instead of White Wine Vinegar: Apple cider vinegar (smaller amount)
• Instead of Ground Sirloin: Ground chuck (higher fat)
• Instead of Ground Brisket: Ground pork
• Instead of Ground Chuck: Ground beef (80/20)
• Instead of Black Pepper: White pepper
• Instead of Martin's Potato Rolls: Brioche buns, Potato hamburger buns

Equipment Needed

• Freezer
• Chef's Knife
• Cutting Board
• Medium Saucepan or Pot (3‑quart)
• Spatula (silicone)
• Food Processor
• Measuring Spoons
• Carbon Steel Griddle
• Burger Press (or heavy pan)
• Parchment Paper (optional)
• Tongs
• Torch (optional) (optional)
• Tupperware Container (optional)

Critical Steps — Do Not Skip

• Render bacon until crispy
• Simmer jam for 1 hour 35 minutes to achieve proper thickness
• Emulsify the aioli slowly to prevent separation
• Smash the burger on a hot griddle for a crusty exterior
• Melt the cheese quickly to avoid overcooking the patty

Chef Tips from the Video

• Freeze bacon briefly before cutting; it prevents the meat from shredding.
• Use parchment paper on the griddle to keep the jam from sticking while smashing.
• A kitchen torch speeds up cheese melting without overcooking the meat.
• Reserve a couple of tablespoons of the rendered bacon fat for extra flavor in the jam.

Troubleshooting

Storage

Refrigerator: Jam: up to 1 week in an airtight jar; Aioli: 5‑6 days; Cooked burgers: 2 days; Buns: 3 days.

Freezer: Jam freezes well for up to 2 months; patties can be frozen raw for up to 3 months (separate from jam).

Room temperature: Assembled burgers should not sit at room temperature longer than 2 hours.

Make-Ahead Tips

• Prepare the jalapeño bacon jam up to 2 days ahead; it thickens further when chilled.
• Aioli can be made 5‑6 days in advance and stored in a sealed container.
• Form the burger patties and keep them covered in the refrigerator; they can be cooked straight from cold.

Frequently Asked Questions