Cheese Burger w/ Bacon-Onion Jam

These bacon-onion jam cheese burgers will take your next grilling session to a new level! Capital Farms ground beef seared to perfection with a jam that combines all the things we love; bacon, butter and red wine, then topped with cheese. Served on a toasted bun of your choosing alongside a bag of chips, this boldly flavored burger will not disappoint!


 for the bacon-onion jam: 

  • 1 pound sliced bacon, sliced strips into ¼ in thick pieces 

  • 2 cups|4 stick, unsalted butter

  • 1 pounds, sliced onion

  • 1 cup, red wine vinegar

  • ¼ cup,  granulated sugar

 for the burger: 

  • 3 pounds | 3 x Capital Farms ground beef 16oz "Bricks"

  • kosher salt and freshly ground black pepper

  • 1 cup, diced kosher dill pickles

  • 1 cup, Hellmann’s mayonnaise

  • 1 pound, sliced Monterey Jack cheese

  • unsalted butter

  • 6 sesame-seed milk buns

  • shredded iceberg lettuce


  1. Make the bacon-onion jam: In a large heavy-bottomed pot set over medium, render the bacon. Add the butter and onions. Cook over low heat, stirring occasionally, 1 ½  hours. Cooking the onions this slowly will let them caramelize naturally in their sugars. Add the vinegar and sugar to the pot and cook 15 minutes, then remove from the heat. Let cool and place in container and store in the refrigerator.

  2. Make the burger: Place cast-iron skillet over medium heat 5 minutes before cooking the patties. Roll 6-8oz burger balls and pat them into flat, thick patties (~1in. thick). Season the patties with salt and pepper.

  3. In a bowl, combine the pickles and mayonnaise; set aside. Place three patties in the skillet (with no oil). The fat will render and you will have a juicier burger from the natural fat inside the patty. Cook 4 minutes on one side, then flip.

  4. Top each patty with the jam and then put 2 slices of cheese per patty on top. Pour 2 tablespoons water into the skillet, covering it immediately so the burgers can steam. Remove the lid after 45 seconds. The cheese should be fully melted.

  5. Butter the buns and place them face-down in another skillet over medium-high so they get good and toasted.

  6. Spoon the pickle mayo on the bottom buns, then add a good pile of the lettuce. Add the melted cheesy beef patties, cover with more of the pickle mayo, then add bun tops.


Bon Appetite. Eating Better Together.

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