Bacon Jam Smash Cheeseburgers

By Sprig Originals ✓ · cooked up in Sprig

A sticky-sweet bacon and onion jam does all the heavy lifting here — simmer a small jar on a Sunday and it keeps for a week in the fridge. On burger night you're 15 minutes from crackly-edged smash patties, melted American cheese and a spoonful of that jam on a toasted butter bun.

Ingredients

• 12 oz thick-cut bacon, cut crosswise into 1/2-inch pieces
• 2 medium yellow onions, thinly sliced
• 3 cloves garlic, minced
• 1/3 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1/4 cup strong brewed coffee
• 2 tbsp maple syrup
• 1 tsp Dijon mustard
• 1/2 tsp smoked paprika
• 1/4 tsp black pepper
• 1 pinch cayenne pepper (optional)

• 1 1/4 lb ground beef, 80/20
• 1 tsp kosher salt
• 1/2 tsp black pepper, freshly ground
• 2 tsp neutral oil, such as canola
• 8 slices American cheese

• 4 soft potato or brioche burger buns
• 2 tbsp unsalted butter, softened
• 4 tbsp mayonnaise
• 4 leaves crisp lettuce, such as iceberg or butter
• 8 slices dill pickle

Instructions

1. Make the jam: Cook the bacon in a large heavy skillet or Dutch oven over medium heat, stirring often, until the fat has rendered and the pieces are lightly browned but still chewy, 10 to 12 minutes. Lift the bacon out with a slotted spoon onto a plate and pour off all but about 2 tablespoons of the fat.
2. Return the pan to medium heat and add the sliced onions with a pinch of salt. Cook, stirring every few minutes and scraping up the browned bits, until the onions are deep golden and jammy, 18 to 22 minutes. Lower the heat if they start to scorch. Add the garlic and cook 1 minute more.
3. Return the bacon to the pan and stir in the brown sugar, vinegar, coffee, maple syrup, Dijon, smoked paprika, black pepper and cayenne. Bring to a simmer and cook, stirring often, until the liquid has reduced to a thick, glossy glaze that coats the bacon, 12 to 15 minutes. It should mound on a spoon, not run.
4. Pulse the jam 4 or 5 times in a food processor for a spreadable texture, or chop it roughly on a cutting board. Taste and add salt or a splash of vinegar if it reads too sweet. Cool, then refrigerate in a jar up to 1 week. Let it sit at room temperature 20 minutes or microwave 15 seconds before using.
5. When you're ready to cook: divide the beef into 8 loose 2 1/2-ounce balls without compressing them. Refrigerate until you cook. Butter the cut sides of the buns and toast them in a dry skillet over medium heat until golden, 1 to 2 minutes. Set aside with the mayonnaise, lettuce and pickles.
6. Set a cast-iron skillet or griddle over medium-high heat for 4 to 5 minutes until a drop of water skitters. Add 1 teaspoon oil and swirl. Place 2 to 3 balls in the pan, spaced apart, and immediately smash each flat to about 1/4 inch with a sturdy spatula, pressing hard for 10 seconds. Season the tops with salt and pepper.
7. Cook undisturbed until the edges are lacy and deep brown, 90 seconds to 2 minutes. Scrape underneath with the spatula edge to keep the crust intact, flip, top each patty with a slice of American cheese, and cook 45 seconds more. Transfer to a plate and repeat with the remaining beef, wiping the pan and adding oil between batches.
8. Build each burger: mayonnaise on the bottom bun, lettuce, two stacked cheesy patties, a heaping tablespoon of warm bacon jam, pickles, and the top bun. Press gently and serve right away.

Chef's tips

Nutrition (per serving, estimated)

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