Bacon Jam Smash Burger
Bacon Jam Smash Burger is a high-protein homemade fast food recipe ready in 45 min. It makes 2 servings, each 1790 kcal with 74 g protein. Intermediate level, 20 ingredients.
Recipe by @on_todays_bake, adapted and measured by Cookpath.
- 45 mintotal
- Intermediatelevel
- 1790kcal a serving
- 74 gprotein
What is Bacon Jam Smash Burger
Smashed beef patties with cheddar in brioche buns, topped with a sweet, tangy bacon jam, pickles and a mayonnaise, ketchup and mustard sauce.
- Fast food · Beef
- Searing & grilling
- Sauces & dressings
How to make Bacon Jam Smash Burger
Tips from the cook
- Get the pan very hot before you smash, as the crust forms in the first minute.
- Smash each ball thin with baking paper on top, so the patty does not stick to your tool.
- Toast the buttered buns in the same pan, so they pick up the flavour.
- No fresh chilli? Use extra jalapeño in the jam, or leave it out for a milder one.
Step by step with timers, in your shopping list in one tap.
Goes well with
Sides from Cookpath that balance this dish, the same picks the app suggests.
Meal prep and storage
Cook the bacon jam until it is thick and sticky. It keeps in a jar in the fridge for up to 5 days.
See this week’s meal prep plan on the blog, or plan your own week in the app.
Bacon Jam Smash Burger substitutions
Out of something, or cooking around an allergy. Each swap was checked against a source.
Bacon2 options
- Smoked turkey rashers 1:1 by weight
Less fat, add 1 tsp oil when frying.
- Mushroom strips roasted with smoked paprika and olive oil same weight of raw mushroom
Not crisp in wet sauces.
Onion2 options
- Leek, white and light-green part 1:1 by volume
Still an allium; raw dishes.
- Fennel bulb, finely diced 1:1 by volume
Sweet aniseed note; raw dishes.
Fresh chilli2 options
- Mild bell pepper, finely chopped 1:1
No heat.
- Leave out (heat is optional) leave out (optional heat only)
Worcestershire sauce2 options
- Soy sauce + splash of vinegar + pinch sugar 1 tsp: 1/2 tsp soy, 1/4 tsp vinegar
No fish/tamarind depth.
Still contains soy and gluten.
- Gluten-free Worcestershire (vinegar-based) 1:1
Contains anchovy.
Still contains fish.
Mayonnaise2 options
- Plain Greek yogurt (or unsweetened soy yogurt if dairy-free) 1:1 by volume
Frying/hot dishes; not a binder for crispy rice.
Still contains dairy.
- Vegan mayonnaise 1:1
Often contains mustard; check label.
Still contains mustard and soy.
Mustard2 options
- Splash of red wine or rice vinegar a splash, to taste
No mustard bite.
- Yellow or stone-ground mustard (for Dijon) 1:1
Still mustard.
Still contains mustard.
Pickles1 option
- Cucumber slices (+ a splash of vinegar for tang) same amount
Loses fermented flavour.
Pickle brine1 option
- Leave out leave out
Loses a little tang; a splash of vinegar can stand in.
Cheddar slices2 options
- Mozzarella or Swiss slices 1:1
Milder than cheddar.
Still contains dairy.
- Dairy-free cheese slices (labelled dairy-free) 1:1
Page warns vegan cheese will not melt like real cheese; brand-dependent allergens.
Still contains soy.
Brioche buns2 options
- Gluten-free burger buns (bought or homemade, labelled gluten-free) 1:1 (one bun per bun)
The page recipe uses eggs and whole milk, so it is only gluten-free.
Still contains dairy and eggs.
- White bread or sourdough 1:1 by weight
Less rich.
Still contains gluten.
Butter2 options
- Vegan/dairy-free butter block 1:1 by weight
Soft tub margarine fails in pastry and cheesecake base.
- Olive oil use about 3/4 as much by volume
Not for creaming or pastry; base goes oily.
Jalapeño1 option
- Green bell pepper 1:1
No heat.
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