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bison bacon jam burger on plate

Bison Bacon Jam Burger

The perfect summer burger with sweet and savory bacon jam.
Course Sandwich
Cuisine American
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 4 burgers
Calories 864kcal
Author Ryan Beck


  • 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...


  • 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.


  1. Use Quality Meat: When you eat a burger, it should taste good so don't skimp on the meat.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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
  8. 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.


Serving: 1burger | Calories: 864kcal | Carbohydrates: 80g | Protein: 45g | Fat: 39g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 110mg | Sodium: 1555mg | Potassium: 56mg | Fiber: 2g | Sugar: 29g | Vitamin A: 600IU | Vitamin C: 0mg | Calcium: 510mg | Iron: 4.9mg