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If you're looking to step up you're burger game, then this bison bacon jam burger is right up your alley with an easy slow cooker bacon jam recipe.
The Fourth of July is just around the corner, which means the grills will be lighting up! Burgers seem to be the meal of choice during the summer holidays.
It's usually the case for my wife and I as well, but instead of making just a standard old burger, why don't you step it up a notch with a bison bacon jam burger.
Yes that's what I said. If you've followed this blog, you may recall one of the first recipes I shared was bacon jam. It's crazy that was more than a year ago.
If you've never had bacon jam you're really missing out. It honestly couldn't be easier as it's a slow cooker recipe. What really makes this unique though is instead of using regular ground beef, try bison.
If you've never had a bison burger, it's actually lower in calories and higher in protein. Yes it's a little more expensive, but hey it's a holiday so celebrate. And if you liked a smoked version, try these smoked burgers.
Oh and if you're looking for a great side, baked sweet potato fries are the way to go! I hope you give this bacon jam burger a try!
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Recipe Ingredients
- Ground bison - can use ground beef if you prefer.
- Canola oil or bacon fat - used to cook the burgers.
- Kosher salt and black pepper - enhances the flavor.
- Sharp cheddar cheese - any cheese will do.
- Pretzel buns - any type of bun works.
- Bacon jam - take the time to make your own.
- Tomato, lettuce, onion, etc... - use your favorite toppings.
How to Make a Bacon Jam Burger
- Divide the meat into 4 equal portions, or 3 equal portions if you want larger burgers. Loosely form into ¾" thick burgers and press your thumb in the center to make a depression. Season each side with salt and pepper.
- If using cast iron, heat over medium-high heat and add oil or bacon fat. Cook burgers for about 3 minutes or until charred. Flip and cook for another 4 minutes for medium temperature. Cook 1 minute shorter for medium rare or 1 minute longer for medium well. With 1 minute left, add the cheese.
- If using a grill, get the grill to at least 400°F. Oil the grate so the burgers don't stick. Repeat the steps above to cook the burgers.
- Once burgers are done, serve on toasted pretzel buns, with bacon jam and any toppings you desire.
Benefits of Bison Meat
If you've never had a bison burger you are missing out. Not only does it have great flavor, it has a lot of benefits compared to ground beef. First and foremost, bison is federally protected from receiving growth hormones and are always grass fed.
Bison is high in B vitamins and selenium which helps the nervous system but also reduces body inflammation and stress. If you're focused on fat, bison actually has more protein, but less fat than beef but because of being grass fed, it still has a richer flavor.
Keys to Good Burger
- Use Quality Meat: When you eat a burger, it should taste good so don't skimp on the meat.
- Keep Cold: Until the burgers are formed, the meat should be cold. Otherwise the fat becomes soft and pliable and will stick to your hands.
- Don't Mess with the Meat: For tender burgers, you want to form your patties as tenderly as possible. The more time you take to form them, the tougher they will be.
- Make a Thumbprint in Middle of Patty: Make a deep depression in the center of each patty to prevent if from bulging in the center when the burger naturally puffs up.
- Season with Salt and Pepper Only: The burger should be seasoned liberally with salt and pepper. If you add other seasonings, that's basically meatloaf.
- Flip Once: You should just flip the burger once, after a crust has formed, which should take 3-4 minutes. If you flip before the crust has formed you'll lose the shape.
- Get the Correct Temperature: While every grill is different, below is a good guide to get the right temperature.
- Rare: 6 minutes
- Medium Rare: 7 minutes
- Medium: 8 minutes
- Medium-well: 9 minutes
- Well-done: 11 minutes
- Choose Your Bun Wisely: Depending on the size of the burger will determine if you want a soft or more substantial bun. The thinner the burger, the softer the bun. But you can never go wrong with a pretzel role.
Other Grill Recipes
If you’ve tried this bacon jam burger or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Bison Bacon Jam Burger
Ingredients
- 1 lb ground bison (or 80/20 ground beef)
- 1 ½ tablespoon canola oil or bacon fat
- kosher salt and pepper
- 1 cup sharp cheddar cheese, shredded
- 1 cup bacon jam
- 4 pretzel buns
- toppings - lettuce, tomato, onion, etc...
Instructions
- Divide meat into 4 equal portions or 3 if you want slightly bigger burgers. Form each portion loosely into ¾ inch thick patties and press your thumb in the center to make a depression. (Burgers rise when cooked so this keeps it from becoming too thick) Season each side liberally with salt and pepper.
- Heat large cast iron skillet over medium-high heat. Add canola oil or bacon fat and wait until it begins to shimmer. Cook the burgers until slightly charred on the first side. It should take about 3 minutes. Flip and cook for another 4 minutes if you want medium temperature. You'll do 1 minute shorter for medium rare or 1 minute longer for medium well.
- Add the cheese with about 1 minute left and cover to help it melt. Serve on toasted pretzel roll and top with bacon jam as well as any toppings you'd like.
Notes
- Use Quality Meat: When you eat a burger, it should taste good so don't skimp on the meat.
- Keep Cold: Until the burgers are formed, the meat should be cold. Otherwise the fat becomes soft and pliable and will stick to your hands.
- Don't Mess with the Meat: For tender burgers, you want to form your patties as tenderly as possible. The more time you take to form them, the tougher they will be.
- Make a Thumbprint in Middle of Patty: Make a deep depression in the center of each patty to prevent if from bulging in the center when the burger naturally puffs up.
- Season with Salt and Pepper Only: The burger should be seasoned liberally with salt and pepper. If you add other seasonings, that's basically meatloaf.
- Flip Once: You should just flip the burger once, after a crust has formed, which should take 3-4 minutes. If you flip before the crust has formed you'll lose the shape.
- Get the Correct Temperature: While every grill is different, below is a good guide to get the right temperature.
- Rare: 6 minutes
- Medium Rare: 7 minutes
- Medium: 8 minutes
- Medium-well: 9 minutes
- Well-done: 11 minutes
- Choose Your Bun Wisely: Depending on the size of the burger will determine if you want a soft or more substantial bun. The thinner the burger, the softer the bun. But you can never go wrong with a pretzel role.
Chris says
Now that’s a burger!