This Jalapeño Bacon Jam Cheeseburger is loaded with sharp cheddar, crispy bacon, blistered jalapeño coins, and my Whiskey Onion Bacon Jam. One bite and you’ll never go back to a burger joint.
Jalapeño Bacon Jam Cheeseburger
This burger was born at the Key West Invitational (a barbecue competition and fundraiser for pediatric cancer where I put together two all-women’s teams)!. During the sandbar cookoff on day two, we built a version of this cheeseburger that took second place. So, I came home and tweaked it for the backyard. And honestly? I think it might be even better made on your own grill for the people you love.
Just listen to these layers of flavor. Seasoned beef patties get a flame-kissed crust from the charcoal, then you stack on melty sharp cheddar, grilled jalapeño coins, crispy bacon, and a smear of my sticky-sweet Whiskey Onion Bacon Jam. Every bite is smoky, sweet, savory, and spicy. Oh, and you can make them in about 25 minutes.
Ingredients for Jalapeño Bacon Jam Cheeseburgers
The beauty of this burger is that you just need a few key ingredients if you want to create something truly incredible. Here’s what you’ll want on hand so you can get started:
- The beef. 2 pounds of 80/20 ground chuck formed into eight ¼-pound patties. This fat ratio keeps the patties juicy and adds an incredible crust over charcoal. If you want splurge, try some wagyu ground beef from my friends at RC Ranch like we used at Key West.
- The seasoning. 2-3 tablespoons of my Beef Rub across all eight patties. If you want something different, check out my Classic Burger Seasoning.
- The bacon and jalapeños. 12 slices of bacon and 4 whole jalapeños, grilled together over the charcoal. Grilling the jalapeños whole mellows the raw heat, then you can slice them into coins.
- The cheese. 8 thick slices of sharp cheddar. This makes sure the cheese doesn’t get lost in the sauce (and the bacon jam, and the jalapeños, and…)
- The bacon jam. 1 cup of my Whiskey Onion Bacon Jam, about a Tablespoon per burger. If you haven’t made it yet, it only takes 40 minutes and it’s incredible on everything from burgers to smoked cream cheese.
- The buns. 8 hamburger buns, toasted on the grill. Don’t skip this because it keeps the bottom bun from getting soggy under all the good stuff.
How to Grill Jalapeño Bacon Jam Cheeseburgers
- Preheat the grill. Set your charcoal grill up for high heat, around 400-450 degrees F. I like a two-zone grilling setup so you’ve got a hot zone for searing and a cooler side if anything needs a gentler finish. You can also make this burger on a gas grill if that’s what you’ve got.
- Grill the bacon and jalapeños. Lay the bacon and whole jalapeños on the grill grates, close the lid, and cook for 10-12 minutes, flipping occasionally. You want crispy bacon and jalapeños blistered all the way around. Remove, then set aside until later.
- Make the patties. Form and season the patties while the bacon and jalapeños grill. Make them about ½-inch larger than the buns. Remember, burgers shrink, and you don’t want a tiny patty on a big bun. Don’t overwork the meat, either. Season liberally on all sides with the Beef Rub.
- Grill the burgers. Place the patties on the grates and cook for 2-3 minutes per side over high heat, flipping occasionally. You want a great crust on both sides. While they cook, slice the jalapeños into coins and cut the bacon in half.
- Say cheese. Add cheese during the last few minutes and close the lid. Toast your buns at the same time.
- Assemble and enjoy! Spread about a Tablespoon of bacon jam on the bottom bun, add the patty, top with 2-3 jalapeño coins and a couple pieces of bacon. Add the top bun, then take a bite and try not to enjoy it too loudly.
How Long to Grill Cheeseburgers
When it comes to burgers (and any meat, really), you want to cook to temperature rather thant time. Every grill runs different and every cut of meat is unique, so I recommend you always have a reliable meat thermometer within arm’s reach.
I like my burgers cooked to medium doneness (around 145 degrees F) because it’s the sweet spot for a juicy interior with a great crust. The USDA recommends 165 degrees F for ground beef, so cook to whatever temperature makes you comfortable. Add cheese about 10 degrees before your target so it’s perfectly melty when the burger’s done.
Medium Rare: 135 degrees F | Medium: 145 degres F | Medium Well: 155 degrees F | Well Done: 165 degrees F
If you want a deeper dive, check out my Internal Temperatures for Meat Guide.
Susie’s Jalapeño Bacon Jam Cheeseburger Pro Tips
- Don’t skip the bacon jam. This bacon jam takes burgers from pretty good to unforgettable. If you don’t have time to make it from scratch before burger night, make it a day or two ahead. It stores great in the fridge and the flavors actually deepen overnight.
- Grill the jalapeños whole. Slicing them before grilling means they’ll fall through the grates and you’ll lose half your peppers to the coals. Grill them whole, then slice into coins with a sharp knife after they come off.
- Account for shrinkage. Make the patties bigger than the buns. If you form them to the exact size of the bun, you’ll end up with a patty that looks like it belongs on a slider. Go about ½-inch wider than the bun on each side.
What to Serve with these Burgers
These burgers are so tasty enough to be the star, but why not add a good supporting cast. Here are some of my family’s favorite burger night sides:
More Beautiful Burger Recipes
Easy Jalapeño Bacon Jam Cheeseburger Recipe
Turn your backyard into a sandbar with this char-broiled dream burger, then come back so you can drop a rating and comment below. This helps make it easier for other grillers to find exciting new recipes!
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Preheat the grill. Set your charcoal grill up for high heat, around 400-450 degrees F. Cooking your patties over high heat will give you a nice, crispy exterior.
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Grill the bacon and jalapeños. Once your grill is heated up, place the bacon and whole jalapeños on the grill grates, close the lid, and cook for 10-12 minutes, flipping occasionally. You want the bacon to cook on both sides, and for the jalapeños to blister evenly all the way around.
12 slices bacon, 4 jalapeños
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Prepare the patties. While the bacon and jalapeños are grilling, form the ground beef into 8 ¼-pound patties about ¼-inch thick and about ½-inch larger than the buns. The patties will shrink up a bit while grilling and you don’t want tiny patties on big buns. Season the formed patties liberally on all sides with the Beef Rub.
2 pounds ground beef, 2 Tablespoons Hey Grill Hey Beef Rub
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Grill the patties. Remove the jalapeños and bacon from the grill, place the patties on the grill grates, and close the lid. Cook the patties for 2-3 minutes per side, flipping occasionally. You want the patties to cook through evenly, and remember, you want to develop that awesome crust on both sides. While the patties are grilling, slice the jalapeños into coins and cut the bacon slices in half.
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Add the cheese. Place a slice of cheese on each patty during the last few minutes of cooking. If you want to toast your buns, do that now as well. I like my burgers medium, but the FDA recommends cooking ground beef to an internal temperature of 165 degrees F. Make sure you’ve got an instant-read meat thermometer handy.
8 slices sharp cheddar cheese
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Assemble the burgers and enjoy. Once your burgers reach the internal temperature for your desired level of doneness, remove them from the grill and place them on a plate. Add about 1 Tablespoon of bacon jam to the bottom half of each bun, then place the patties on top. Add the sliced jalapeño coins (2-3 per burger) on top of the patties, then place a couple slices of the bacon. Add the top bun and enjoy!
1 cup whiskey onion bacon jam, 8 hamburger buns
Calories: 662kcal | Carbohydrates: 23g | Protein: 34g | Fat: 47g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 2434mg | Potassium: 463mg | Fiber: 1g | Sugar: 4g | Vitamin A: 369IU | Vitamin C: 9mg | Calcium: 284mg | Iron: 4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
