Carnivore Bacon Jam Grilled Cheeseburger

Experience the ultimate meat-lover’s dream with our Carnivore Bacon Jam Grilled Cheeseburger. This recipe features a juicy beef patty, melted sharp cheddar, and a revolutionary sweet & savory bacon jam, all crisped to perfection in buttery sourdough. A decadent, low-carb(ish) masterpiece.

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A Burger Reborn: The Carnivore’s Epiphany

Forget everything you know about burgers. We’re not just stacking toppings; we’re engineering a symphony of meat-on-meat perfection. The Carnivore Bacon Jam Grilled Cheeseburger isn’t just a meal; it’s an event. It starts with a perfectly seared, generously thick beef patty. Then, we introduce a layer of sharp, oozy cheddar cheese. But the true star, the game-changer, is the Bacon Jam.

This isn’t just crumbled bacon. This is a slow-simmered, deeply caramelized condiment where bacon, onions, and a touch of maple syrup meld into a spreadable, sweet, salty, and umami-rich revelation. It elevates the humble burger into a gourmet experience, all while staying true to its carnivorous roots. We then cradle this masterpiece between two slices of artisan sourdough, griddled in butter until golden and crisp, creating a textural contrast that is nothing short of divine. Prepare to make your taste buds stand up and applaud.

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Recipe Details at a Glance

• Yields: 2 substantial burgers

• Total Time: 1 hour 15 minutes (includes jam cooling time)

• Active Prep Time: 30 minutes

• Cooking Time: 45 minutes

• Difficulty Level: Intermediate (due to the bacon jam component)

• Intensity: Moderately High. This recipe requires multi-tasking between the jam, patties, and griddling the bread. Read through the entire recipe before starting.

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Equipment You’ll Need

• Large skillet or cast-iron pan (for the bacon jam and burgers)

• Medium saucepan (if making jam separately)

• Mixing bowl

• Spatula

• Tongs

• Paper towels

• Sharp knife & cutting board

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Ingredients

For the Bacon Jam:

*(Makes about 1 cup – enough for 4+ burgers)*

• 12 oz (340g) thick-cut bacon, chopped into 1-inch pieces

• 1 large yellow onion, thinly sliced

• 3 cloves garlic, minced

• ¼ cup maple syrup or brown sugar

• ¼ cup strong brewed coffee (enhances richness, optional but recommended)

• 2 tbsp apple cider vinegar

• ¼ tsp black pepper (optional, for a hint of spice)

For the Burger Patties:

• 1 lb (450g) 80/20 ground beef (chuck is ideal for flavor and fat)

• 1 tsp kosher salt

• ½ tsp freshly ground black pepper

• 1 tbsp Worcestershire sauce

For Assembly:

• 4 slices thick-cut sourdough bread (or brioche for extra richness)

• 4 slices sharp cheddar cheese

• 2 tbsp unsalted butter, softened

• (Optional: A handful of arugula for a peppery contrast, if you’re feeling rebellious)

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Step-by-Step Instructions

Part 1: Crafting the Bacon Jam (The Heart of the Dish)

This can be made ahead of time and stored in the fridge for up to a week!

1. Render the Bacon: Place the chopped bacon in a cold, large skillet. Turn the heat to medium-low and cook, stirring occasionally, until the bacon is crispy and the fat has rendered, about 15-20 minutes. Patience is key here—low and slow renders the fat without burning.

2. Drain and Sauté: Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon fat in the skillet. Add the thinly sliced onions to the hot fat and increase the heat to medium. Cook, stirring frequently, until the onions are deeply caramelized, soft, and golden brown, about 15-20 minutes.

3. Combine and Simmer: Add the minced garlic and cook for one more minute until fragrant. Return the crispy bacon to the skillet. Add the maple syrup, coffee, apple cider vinegar, and pepper. Stir well to combine.

4. Low and Slow Reduction: Reduce the heat to low and simmer gently, stirring occasionally, for another 15-20 minutes, until the liquid has thickened significantly and coated the bacon and onions in a glossy glaze.

5. Finalize and Cool: For a smoother, more spreadable jam, you can pulse the mixture 3-4 times in a food processor. We prefer a slightly chunky texture for this burger. Let the jam cool completely. It will thicken further as it cools.

Part 2: Forming and Cooking the Perfect Patty

1. Gently Combine: In a mixing bowl, combine the ground beef, salt, pepper, and Worcestershire sauce. Use your hands to mix gently but thoroughly. Do not overwork the meat, as this will make the patties tough.

2. Form the Patties: Divide the meat into two equal portions. Gently form each into a ball, then press into a 1-inch thick patty that is slightly wider than your bread slices. Use your thumb to make a deep dimple in the center of each patty. This prevents the patties from puffing up into a ball during cooking.

3. Heat the Skillet: Wipe out the skillet used for the jam (or use a clean one) and place it over medium-high heat. Let it get properly hot—a flick of water should sizzle and evaporate instantly.

4. Sear to Perfection: Place the patties in the hot, dry skillet (the fat from the beef will be sufficient). Cook undisturbed for 4-5 minutes, until a deep brown crust forms.

5. Flip and Cheese: Flip the patties. Immediately place two slices of cheddar cheese on each patty. Cook for another 4-5 minutes for medium (135°F internal temperature), or to your desired doneness. If the cheese isn’t melting quickly, you can cover the skillet with a lid for the last minute.

Part 3: The Grand Assembly & Griddling

1. Butter the Bread: Spread a thin layer of softened butter on one side of each slice of sourdough bread. This will be the outer, griddled side.

2. Build the Burger (Upside Down): Place two slices of bread, buttered-side DOWN, on your work surface. On each, spoon a generous layer of the cooled bacon jam. Place the cheesy burger patty directly on the jam. If using, add a small handful of arugula. Top with the remaining slices of bread, buttered-side UP.

3. Griddle to Golden Brown: Carefully transfer the assembled burgers to the now-empty (but still warm) skillet. You can add a tiny bit more butter if needed. Press down gently with a spatula. Cook over medium heat for 3-4 minutes per side, until the bread is golden brown, crisp, and the cheese is fully melted.

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Serving & Presentation

Remove the burgers from the skillet and let them rest for 1-2 minutes—this allows the cheese to set slightly, preventing a messy slide upon first bite. Slice in half diagonally to showcase the beautiful layers. Serve immediately with a sturdy dill pickle spear and a side of crispy potato fries or a simple green salad to cut through the richness.

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Nutritional Information

(Per burger, estimated using online nutritional calculator. Values can vary based on specific ingredients used.)

• Calories: ~1150 kcal

• Total Fat: 68g

• Saturated Fat: 30g

• Cholesterol: 215mg

• Sodium: 2150mg

• Total Carbohydrates: 55g

• Dietary Fiber: 2g

• Sugars: 18g (primarily from the bacon jam)

• Protein: 68g

Disclaimer: This is an indulgent, celebratory burger. The high sodium and saturated fat content reflect its decadent nature. Enjoy it as an occasional treat within a balanced diet.