Peach Jalapeño Bacon Jam Smash Burgers
Double-stack smash burgers with a homemade peach jalapeño bacon jam, honey cream cheese spread, melted sharp cheddar, and crispy fried onions on toasted brioche buns.
Equipment
- Cast Iron Skillet, Flat Top Griddle, or Blackstone
- Burger Press or Heavy Spatula
- Large Skillet (for bacon jam)
Ingredients
Peach Jalapeño Bacon Jam
- 1 lb thick-cut bacon diced
- 1 medium yellow onion finely diced
- 1 jalapeño finely diced
- 1/3 cup white zinfandel
- 1/2 cup peach preserves
- 2 tbsp brown sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp black pepper
Smash Burgers
- 2 lbs chuck and brisket ground beef blend or 80/20
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 brioche buns
- 4 slices sharp cheddar cheese
- 1 cup crispy fried onions
- 1 tbsp butter for toasting buns
Honey Cream Cheese Spread
- 4 oz cream cheese softened
- 1 tbsp honey
- 1 pinch salt
Instructions
- Cook diced bacon in cast iron over medium heat until crispy. Remove bacon, leave 2 tbsp fat. Cook diced onion and jalapeño 5-6 minutes. Deglaze with white zinfandel. Add peach preserves, brown sugar, ACV, pepper. Return bacon. Simmer low 8-12 min until thick and glossy. Rest 5-10 min off heat.
- Divide 2 lbs beef into 8 loosely packed balls (3.5-4 oz each). Season with salt and pepper right before cooking.
- Mix softened cream cheese with honey and a pinch of salt until smooth.
- Butter brioche buns and toast on griddle or skillet until golden.
- Preheat cast iron or griddle to high. Place beef balls and smash within 15 seconds. Cook 2-3 min until crusted. Flip, add cheddar, cook 1-2 min more.
- Spread honey cream cheese on bottom bun. Stack double patties with cheddar. Top with bacon jam and crispy fried onions. Close with top bun.
Notes
Grill Master Tip: Smash within 15 seconds of placing on the hot surface. After that, the exterior sets and you lose contact area and crust.
Bacon Jam: Keep the simmer low and slow (8-12 min). High heat burns the sugars and makes the jam bitter. Let it rest 5-10 min before assembling so it thickens.
Make Ahead: Bacon jam keeps 2-4 weeks refrigerated, up to 3 months frozen. Flavor improves after a day.
Beef Blend: Chuck and brisket creates better flavor and crispier lace edges than standard 80/20.
Nutrition
Calories: 1938kcalCarbohydrates: 93gProtein: 72gFat: 139gSaturated Fat: 59gPolyunsaturated Fat: 9gMonounsaturated Fat: 45gTrans Fat: 3gCholesterol: 444mgSodium: 2370mgPotassium: 1018mgFiber: 1gSugar: 35gVitamin A: 1579IUVitamin C: 6mgCalcium: 347mgIron: 6mg
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