These Bacon Jam Burger are all about crispy toasted bread, juicy seasoned beef, melty cheese, and a sweet and savory bacon jam that brings everything together. Thin 80/20 beef patties get seasoned with Kosmos Q Double Pepper Cow Cover, seared on a hot griddle, and layered with Swiss and cheddar cheese.
The sandwich is finished with creamy mayonnaise, a generous scoop of bacon jam, and buttery toasted sourdough or Texas toast. It’s crispy, cheesy, loaded with flavor, and the kind of sandwich that disappears fast. Let’s get to it.
1 lb 80/20 Ground Beef
1½ Tbsp Kosmos Q Double Pepper Cow Cover
4 Slices Sourdough or Texas Toast
4 Slices Swiss Cheese
4 Slices Cheddar Cheese
½ Cup Bacon Jam
2 Tbsp Mayonnaise
2 Tbsp Butter
Divide the 1 pound of 80/20 ground beef into 2 equal portions.
Form each portion into a large, thin patty. Keep the patties slightly larger than your bread since they will shrink a little as they cook.
Season both sides generously with 1½ tablespoons of Kosmos Q Double Pepper Cow Cover.
Set the patties aside while you get your griddle or cast-iron skillet heating up.
Now you've got the beef ready to hit the heat.
Preheat your griddle or cast-iron skillet over medium-high heat.
You want the cooking surface hot enough to give the patties a good sear and develop plenty of color without burning the seasoning.
While the griddle heats up, have your cheese, bread, mayonnaise, butter, and bacon jam ready to go.
Once everything is set, it's time to cook.
Place the seasoned beef patties directly onto the hot griddle.
Cook for about 3 to 4 minutes per side, or until the patties develop a beautiful crust and are cooked to your desired doneness.
During the final minute of cooking, place 1 slice of Swiss cheese and 1 slice of cheddar cheese on each patty.
Let the cheese melt over the beef until it's gooey and fully melted.
Remove the cheesy patties from the griddle and set them aside while you toast the bread.
Butter the outside of all 4 slices of sourdough or Texas toast.
Place the bread butter-side down on the hot griddle.
Toast until the bread is golden brown, crispy, and has a nice buttery crust.
Keep an eye on it so the bread gets crispy without going too far.
Once the bread is toasted, it's time to build the patty melts.
Spread mayonnaise evenly on the inside of each slice of toasted bread.
Place one cheesy beef patty onto two slices of bread.
Top each patty with a generous scoop of bacon jam, making sure that sweet and savory goodness is spread across the burger.
Finish each sandwich with the remaining slice of toasted bread.
Now you've got everything stacked and ready for the final toast.
Place the assembled patty melts back onto the hot griddle.
Cook for about 1 to 2 minutes per side, gently pressing down with a spatula as they toast.
You're looking for a deeply golden, crispy exterior while the cheese gets even more melted and the bacon jam warms through.
Once both sides are crispy and the sandwiches are heated through, pull them from the griddle.
Let the patty melts rest for a minute or two before slicing.
This gives the melted cheese and bacon jam a moment to settle inside the sandwich without losing all that delicious filling when you cut into it.
Then slice each patty melt in half and get ready to serve.
Cut the sandwiches in half and arrange them on a plate.
Serve immediately while the bread is still crispy, the cheese is melted, and the bacon jam is warm and gooey.
That first bite should give you a little bit of everything — crispy toast, juicy beef, melted cheese, creamy mayo, and sweet and savory bacon jam.
A crispy, buttery patty melt loaded with juicy seasoned beef, two kinds of melted cheese, and a generous layer of bacon jam.
Every bite brings together the peppery kick of the Double Pepper Cow Cover, the richness of the beef and cheese, and the sweet and savory flavor of the bacon jam.
Simple ingredients. Big flavor. And one seriously satisfying sandwich.
Take a bite, enjoy every second, and don't forget to snap a photo of your finished Bacon Jam Burger.
Catch you on the next recipe!
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