Beef burgers with Bacon Jam & Gorgonzola

Juicy beef burgers served with smoky, sweet bacon jam and crumbled gorgonzola cheese is a gourmet take on a classic beef burger.
Course Bacon jam, Beef burgers, Burger
Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings 4
Author Alida Ryder


for the bacon jam (Makes approximately 2 cups of jam)

  • 500 g streaky bacon roughly chopped
  • 4 large red onions peeled and roughly chopped
  • 4 garlic cloves crushed
  • 1 bay leaf
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 1/3 cup 60ml Balsamic vinegar
  • 1 cup soft brown sugar I used Muscavado
  • 1 cup apple juice
  • 1 cup water

for the burgers

  • ½ red onion finely chopped
  • 2 garlic cloves crushed
  • 500 g lean beef mince ground beef
  • ½ cup bread crumbs
  • 1 egg
  • teaspoons salt
  • 1 teaspoon pepper

to serve

  • fresh breadrolls
  • lettuce
  • thin slices of red onion
  • Gorgonzola crumbled


  • To make the jam, fry the bacon and onions together until they start sticking to the bottom of the pot and start caramelising slightly. Add the garlic and bay leaf and fry for another minute.
  • Add the smoked paprika, salt and balsamic vinegar and stir to combine.
  • Add the sugar, apple juice and water.
  • Stir until the sugar has dissolved and allow to simmer on high heat for 5 minutes.
  • Turn the heat down and let the jam simmer for 45 minutes to an hour, uncovered, until the liquid has reduced and thickened slightly. (The liquid that remains in the post should be able to cover a spoon easily but not be too syrupy or thick)
  • With a hand blender (or in a food processor), blend the jam until there are no big chunks of onion/bacon left.
  • Carefully transfer the jam into a sterilised jam jar and allow to cool before placing in the fridge. (Best eaten at room temperature)
  • To make the burgers, fry the onion and garlic in a little olive oil until soft and translucent. Then combine all the ingredients for the patties and mix well.
  • Form 4 patties and fry in a large, cast-iron frying pan/skillet for 3-4 minutes per side until the patties are cooked to your liking.
  • Serve the cooked patties on the fresh breadrolls with bacon jam, lettuce, red onion and crumbled Gorgonzola cheese.