Go Back

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.
Servings 4 burgers
Print Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.