Jalapeño Bacon Jam Smash Burger

Smoky, sweet, and spicy smash burgers topped with homemade jalapeño bacon jam and a creamy chili crisp sauce, cooked on the Kamado Joe Big Joe. The most loaded backyard burger you'll ever make.

Instructions

1. 01

   Cook the bacon in a skillet over medium heat until crispy. Remove the bacon and set it aside, leaving all of the rendered bacon grease in the pan — that fat is the flavor base for the jam. Add the diced onion to the skillet and cook low and slow, stirring occasionally, until completely soft and deeply caramelized. This will take 15–20 minutes and should not be rushed. Stir in the jalapeño ketchup, diced jalapeños, brown sugar, and maple syrup. Chop the cooked bacon and return it to the skillet along with the BBQ seasoning. Stir everything together and simmer for 10–15 minutes until the jam is thick, sticky, and deeply combined. Remove from heat and set aside.

2. 02

   Combine the mayonnaise and chili crisp in a bowl and stir until fully mixed. Taste and adjust the ratio to your preferred level of heat. Refrigerate until ready to build the burgers.

3. 03

   Set your grill to 450–500°F and place a cast iron skillet or griddle directly over the heat source. Allow the cooking surface to preheat until it is extremely hot — you want immediate, aggressive searing contact the moment the beef hits the surface. A properly preheated cast iron is what creates the crispy, lacy edges that define a great smash burger.

4. 04

   Roll the ground beef into loose, lightly packed balls — do not compress them tightly. Place the balls onto the hot cast iron surface and immediately smash them down as flat as possible using a heavy spatula or burger press. Season lightly with salt and pepper. Cook until the edges are visibly crispy and browned, then flip once. Immediately lay a slice of cheddar cheese on each patty and close the lid for 30–60 seconds to melt the cheese fully.

5. 05

   While the patties finish cooking, place the brioche buns cut side down on the grill grates for 1–2 minutes until lightly golden and toasted. Watch them closely at this temperature — they toast fast.

6. 06

   Spread the chili crisp burger sauce generously on both sides of the toasted brioche bun. Place the cheesy smash patty on the bottom bun. Spoon a generous amount of jalapeño bacon jam over the top of the patty — don't be shy with it. Cap with the top bun and serve immediately while everything is hot.

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