Bacon-Jalapeño Drip Jam is my new favorite burger topping!  It’s smoky, spicy, and sweet…and the most delicious thing I’ve ever had on a burger.  I mean how can you go wrong with smoky bacon, caramelized onions, spicy jalapeños, and brown sugar? You can’t!  Melt some Gouda cheese over a grilled burger patty and top with a few spoonfuls of drip jam and I guarantee your summer cookouts will never be the same.  And for those hard core cheese lovers like myself, sprinkle a little blue cheese on top of the drip jam and melted Gouda for an even more complex flavor.  I wish I could give you all a taste right now, but at least I can give you the recipe!

I wasn’t able to eat at Tipsy Cow (my favorite local burger restaurant) for a few months during quarantine and found myself sitting at home thinking way too much about their Beast Mode burger. So I got to work creating my own version – and I have to say I like this one even better. I used Joanna Gaines recipe for Jalapeño Drip Jam as a starting point and went from there. This jam only takes about 30 minutes of simmering on the stove to make. And while I like it best on a grilled burger, I also love to eat leftovers on a cracker smeared with cream cheese (swipe to see picture). I hope you’re able to give it a try soon!

Here’s how it’s made!

The Jam

Apparently I was too distracted by kids and pets running in and out of the kitchen and forgot to take pictures of the first step…sorry about that!  Just grab 4 slices of regular sliced bacon (not thick sliced) and cut it into 1/2″ slices.  Saute it in a medium saucepan until crispy and remove and set aside.  

To the bacon drippings, add 4 tablespoons of butter and melt over medium-low heat.  To the melted butter, add the diced onions and simmer until soft and tender.  It will take about 10 minutes to caramelize the onions.  You’re looking for a light, caramel color on the onions and a nutty scent to the butter. 

To the caramleized onions, add the jalapeno slices, cooked bacon, brown sugar, and dijon mustard. 

Simmer over a very low heat for about 30 minutes, until thickened to the desired consistency.  You will want to stir frequently during this time, making sure to break up any large pieces of jalapenos or bacon with the tip of your spoon. 

Spoon the jam over a grilled burger!

And sprinkle some blue cheese over top of that for even more flavor!

Layer with some sliced tomato and romaine lettuce and prepare to eat the most flavorful burger of your life!!

You can serve leftover jam on crackers, smeared with cream cheese.  It’s got that sweet, spicy, creamy profile that I find irresistable!

The first time I made this, my family looked at me a little skeptical – until they took their first bite!  Now we’re all hooked.  It’s different, in a good way.  I think you’re going to love it too! 

Bacon-Jalapeño Drip Jam

4 slices of bacon, chopped into 1/2” slices
1 medium yellow onion, chopped into 1/4” pieces
4 tablespoons salted butter
1 cup brown sugar
1 (4 ounce) can diced or sliced jalapeños, including liquid (or 1/2 cup from a jar – including liquid)
2 tablespoons Dijon mustard

Burger Toppings:

Gouda, sliced
Blue Cheese, optional
Tomato, sliced
Romaine Lettuce
Mayonnaise

In the bottom of a medium saucepan, cook the bacon until crisp. Remove bacon from the pan and set aside. To the saucepan with the bacon drippings, add butter. Once melted, add the onion and cook for 5-10 minutes, until soft and golden. To the caramelized onion and butter mixture, add jalapeños, brown sugar, mustard, and the cooked bacon. Simmer uncovered, stirring frequently and breaking up large pieces of bacon or jalapeños, until the mixture is a thick, but pourable jam.

Use right away, or store covered in the refrigerator for several days. The jam will solidify a little in the fridge and need to be heated briefly before serving.

To Assemble the Burger:

Toast a hamburger bun and spread with mayonnaise. To the top bun, add a few slices of tomato and some romaine lettuce. Set aside. Melt Gouda cheese over a grilled hamburger patty. Spoon Bacon-Jalapeño Jam over the melted cheese and top with a few sprinkles of blue cheese, if desired. Serve immediately.