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Smoked Bacon Jam Juicy Lucy Burger
Steps
- Make the burgers: Flatten ¼ lb of beef, stack 4 cheese slices in the center, top with another ¼ lb beef, and seal edges. Repeat for the second burger and season both.
- Smoke: Smoke burgers at 275°F with Bear Mountain BBQ tailgating blend pellets until internal temp hits 145°F.
- Bacon jam: Cook bacon until crispy and set aside. Sauté onions in bacon grease, season and add garlic paste. Add bacon back with brown sugar, vinegar, and balsamic glaze. Simmer on low 5–10 minutes until thickened.
- Assemble: Toast buns, spread mayo, add burger, and top with bacon jam. Serve and enjoy!
Ingredients:
Bacon Jam
- ½ lb diced bacon
- 1 diced yellow onion
- 1 tbsp garlic paste
- ½ cup brown sugar
- 2 tbsp apple cider vinegar
- 3 tbsp balsamic glaze
- 2 tsp salt, pepper, garlic blend
Burger
- 1 lb ground beef
- 1 tbsp salt, pepper, garlic blend
- 8 slices American cheese
- 2 brioche buns
- 2 tbsp mayonnaise
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