Yes, you read that right. It’s a bacon jam recipe for a burger made with peanut butter, and it’s lip smacking taste heaven.
It’s the bite that makes your eyebrows raise and your eyes close. It sounds strange, maybe even awful, but it’s not. It’s a perfect bite. It might even be my best bite of this year so far.
I got the idea from a food truck at the Taste of Buffalo a few summers ago. I never forgot how good their bacon burger was and we all agreed it was the most memorable bite of the night. The Taste of Buffalo is the biggest of it’s kind in the country and yet stood out. That should convince you that this is a very worthy burger.
The bacon jam, made is with shallots and maple syrup, is best if made the day before, giving those flavors time to meld. I’ve noted that if you don’t have apples, use peaches or nectarines.
The angel biscuit is a yeast biscuit, perfect for sliders. It doesn’t fall apart and will hold up well.
I preferred the creamy peanut butter, but feel free to use chunky if that’s your thing.
I also flavored the ground beef with dijon mustard and Worcestershire sauce. Instead of frying the burgers, I cooked them slowly in the oven so they would be very juicy. Stay away from adding any cheese.
For a Paleo Option, use almond butter, and skip the biscuit. It’s still great. Make the grain free biscuit.
For a Gluten Free Option, make the gluten free biscuit.
How or why a biscuit burger? A burger was this month’s challenge for creative cooking crew. I wanted to keep the ground beef front and center and not go crazy with ten thousand piled high ingredients. Anyone can do that, but a really great burger is executed with balance and just enough toppings to fit into your mouth at once. I hate burgers that fall all over the place and look like a buffet table.
The bacon jam recipe brings it home when it tops the peanut butter. I’ve made bacon jam here before that was apple heavy and more sweet and sour. This is more onion/bacon flavor. Both are good, but I really wanted a more savory bacon jam for my burger.
This is the perfect “fun” burger for parties, if you dare!
You could bake these or grill them. I wrote here about how to grill a great burger on the grill.
Here is the angel biscuit recipe.
Just in case you didn’t know this, I have just about a zillion recipes here for biscuits. I hope you check them out especially my Southern Fluffy biscuit, which real people have made over and over and wrote me to tell me about it.
Biscuit Options (Grain Free, Low Carb, Gluten Free with Videos)
Here is a great tested gluten free biscuit.
Here is a great grain free, low carb, paleo biscuit.
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- 1 pound bacon, sliced into two inch slices
- 2 small granny smith apples, peeled, cored, finely chopped (see note)
- 3 large shallots (or 1 medium sweet onion) (about ½ cup)
- 3 cloves garlic, chopped finely
- 1 tablespoon balsamic vinegar (or apple cider vinegar)
- ¼ cup brown sugar
- ½ teaspoon cayenne pepper (or more as your taste desires)
- ¼ cup maple syrup
- Cut bacon into 1 inch pieces. Fry in heavy bottomed pan until crisp. Drain. Save one tablespoon of bacon grease.
- Add shallots or onions to bacon grease. Soften for a few minutes. Add in garlic.
- Add apples, cook for a minute. Add in vinegar, brown sugar, cayenne pepper and saute until apples are soft.
- Add bacon back in until it looks like a compote.
- Add in apples, shallots or onions, garlic, cayenne pepper, vinegar, brown sugar and saute until apples are soft.
- Add bacon back in. Add maple syrup and cook down until it looks like a compote, about 45 minutes. I only cooked it very low heat for one hour.
- Pour off any bacon grease. This part is important.
- Process in food processor, but not too much. Pulse it and check to see that you can visibly see the bacon, as shown in the picture. Store in refrigerator up to a week.
This is better when left in refrigerator for 24 hours. The flavors meld.
You can substitute apples with peaches or nectarines.
- 1 pound premium ground beef.
- 1 teaspoon salt
- 1 teaspoon black pepper
- ¼ cup djon mustard
- 1 tablespoon Worcestershire sauce
- I tablespoon peanut butter per burger
- 1 tablespoon bacon jam per burger, more if you like (See separate recipe)
- 1 biscuit per burger
- Mix the ground beef with mustard, Worcestershire sauce and season with salt and pepper.
- Form in to small flat patties that will fit the circumference of your biscuit. You can choose the size biscuit you want to make.
- Bake in oven for twenty minutes at 350 or until medium rare. Remove
- Put burger on bottom biscuit half.
- Top with 1 tablespoon peanut butter.
- Top with 1 tablespoon onion bacon jam.
- Top with other half biscuit.
- Serve Immediately.