Grilled Cheeseburgers with Bacon Jam
Some of the best burgers I have ever eaten were not built in fancy kitchens. They came off backyard grills, served on paper plates, juices running while friends hovered nearby waiting for their turn. This burger pulls from that same spirit, but layers in a little extra patience and intention. Bacon jam has roots in diner counters and gastropub menus, where sweet and savory collide and slow-cooked onions steal the spotlight. Bringing that idea into a grilled cheeseburger felt like the natural evolution of a classic.
The flavor profile is rich but balanced. Salty bacon sets the foundation, followed by deeply caramelized onions and a gentle sweetness from maple syrup and brown sugar. Jalapeño adds warmth without heat taking over, while balsamic vinegar tightens everything up with just enough acidity to keep the jam from feeling heavy. Swiss cheese melts softly over the beef, adding a subtle nuttiness that complements the sweetness rather than fighting it. The aroma alone tells you this is not a fast-food burger. It smells like time well spent and flavors built with purpose.
This version stays true to what makes a cheeseburger great, but it leans into barbecue instincts. Slow where it matters, hot where it counts, and always driven by flavor first.
Backyard Grilled Cheeseburgers Finished with Sweet and Savory Bacon Jam
4 burgers
20 minutes
55 minutes
705
American
Main Dish
A great burger is about contrast, and this one delivers it in every bite. Juicy beef meets melted Swiss cheese, then gets pushed over the edge with bacon jam that is rich, sticky, and layered with flavor. The jam is the centerpiece, not an afterthought, and it earns that role through patience and restraint. Allowing onions to slowly caramelize in bacon fat builds depth that cannot be rushed, while finishing with sweetness and acidity keeps the jam balanced and spoonable.
Seasoning plays a quiet but critical role throughout the recipe. Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More! enhances the beef without masking it and carries those same savory notes into the bacon jam itself. Swiss cheese was chosen intentionally for its mild, nutty character and exceptional melt, which allows the jam to remain the star while still delivering that classic cheeseburger comfort. A seeded bun adds texture and structure, standing up to the richness without overpowering the bite.
This is a familiar burger made with intention. It is built for backyard cooks who understand that the difference between good and unforgettable often comes down to slowing down and letting flavor develop the right way.
Ingredients
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- 8 slices bacon, cut into 1/2-inch pieces
- 2 cups sliced red onions
- 1 medium jalapeño, deveined, seeded, and sliced
- 2 tablespoons maple syrup
- 1 1/2 tablespoons dark brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More!
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- 1 pound 80/20 ground beef
- 1 tablespoon Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More!
- 4 seeded buns, split and lightly buttered
- 4 slices Swiss cheese
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- Lettuce
- Tomato
- Pickles
Directions
- Cook the Bacon: Preheat a cast iron skillet over medium-high heat for about 2 minutes, add the bacon, and cook until just crispy, then remove and reserve the bacon while leaving the rendered fat in the skillet.
- Caramelize the Onions: Add sliced onions and jalapeño to the skillet with the bacon fat, season with Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More!, and cook over medium-low heat until deeply caramelized and dark brown, about 45 to 60 minutes, stirring occasionally.
- Build the Bacon Jam: Add the brown sugar halfway through the onion cook to deepen color, then finish by stirring in the maple syrup, balsamic vinegar, and reserved bacon, cooking just until thick and jam-like before removing from heat.
- Prepare the Grill: Preheat the grill to medium-high heat, about 375 to 400 degrees Fahrenheit, and lightly oil the grates to prevent sticking.
- Form and Season Patties: Divide the ground beef into 4 equal portions, form patties slightly wider than the buns with a shallow dimple in the center, and season both sides generously with Revolution Barbecue SPG$ Salt, Pepper, Garlic, and More!.
- Grill the Burgers: Place patties over direct heat and grill for 4 to 5 minutes per side until the internal temperature reaches 160 degrees Fahrenheit, adding Swiss cheese during the final minute and covering to melt, then lightly toast the buns on the grill.
- Assemble and Serve: Place burgers on the seeded bun bottoms, spoon bacon jam generously over the patties, add any optional toppings, cap with the bun tops, and serve hot.
