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.
Let’s Connect. Hearing from you is pure happiness. The tabs at the top give you lots of ways we can meet and I do hope you subscribe, and never miss a recipe.
- 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.
Marisa Franca@All Our Way says
February 5, 2016 at 4:08 pmI will trust you with the taste!! And I’m game for just about any kind of food — I will simply refuse insects and rodents and perhaps a few other things but this combination sounds great to me. Have a great weekend.
La Diva Cucina says
February 25, 2015 at 5:30 pmHey Angela, I thought I already commented but guess I didn’t! I love this, it all sounds great. Trying to imagine the peanut butter with worcestershire sauce and mustard with the peanut butter as a savory component! Make one for me please?
Victoria says
February 25, 2015 at 3:33 pmLove this burger idea! First of all, I’ve never had an angel biscuit, but I’m totally intrigued. I also love the bacon jam, and the peanut butter seems like such an awesome “secret ingredient.”
Debi (thedeb83) says
February 18, 2015 at 12:08 pmSounds yummy! I’ve had apple bacon jam before and it’s good; I’ll have to try this.
Tami Q. says
February 18, 2015 at 11:16 amThis is a weird but interesting creation. I want to make it. I’m curious to see if my family will eat it.
Susan Williams says
February 18, 2015 at 11:01 amThis idea is fascinating. I can’t really get my brain wrapped around it, honestly: and by that I mean, I’ve tried to imagine what it might taste like, but, I’m failing. I think I’m just going to have to try it, to find out.
Aisha says
February 18, 2015 at 10:39 amMY MOUTH IS WATERING! YUM!
lauryn hock says
February 17, 2015 at 8:46 pmI think I died and went to heaven just reading this! Get in my belly!
StephanieLouise says
February 17, 2015 at 7:25 pmYUM! I’ve only use pre-made bacon jam so I need to try this!
Jamie says
February 17, 2015 at 5:57 pmThis has got to be one of the most unique recipes I have seen in a long time! It is something I would have never put together, but reading the recipe…it does sound good!
Angela Roberts says
February 17, 2015 at 6:53 pmJamie I feel the same way. I would never have put this together, but it was so good when I first tried it.
Star Traci says
February 17, 2015 at 5:45 pmYou had me at Bacon Jam but then you threw in a yeast biscuit. YUMMY! I am trying to learn to cook and this will go on the dream list.
🙂
Traci
Angela Roberts says
February 17, 2015 at 6:52 pmI’m so happy you’re learning to cook. You can contact me anytime with questions.
Johanne says
February 17, 2015 at 1:59 pmBacon jam sounds fantastic!
Scarlet of Family Focus Blog says
February 17, 2015 at 12:37 pmThat looks so good. I want to eat that right now!
Angela Roberts says
February 20, 2015 at 9:05 amThanks scarlett
Krysta says
February 17, 2015 at 9:37 amWOW! As a 16 year vegetarian, even I AM impressed and intrigued. Though this will never pass my lips, I would love to make it for a unique surprise for my meat eating, bacon LOVING family! Thanks for something new and fun!
Angela Roberts says
February 17, 2015 at 6:52 pmKrysta, thank you . Coming from a vegetarian, that’s nice to say.
Adri says
February 16, 2015 at 10:34 pmOh my goodness, but this sounds out of this world! And the shallots are genius. I have GOT to try this. Thanks!
Joan Nova says
February 16, 2015 at 7:26 pmIt doesn’t sound “crazy” to me. You’re right — it’s about balance and reading your recipe, I think you accomplished that very well. If I was in a restaurant and saw this on the menu, I think I’d have to try it. Well done for the challenge.