I know what you are probably thinking right of the bat. Peanut butter and Jelly on a bacon cheeseburger, what are you nuts?! Maybe I am, and maybe I took a small risk at destroying a perfectly great smashed style burger, but stay me on this one. The thought of making this burger only came when I wanted to buy some grape jelly for my daughter. She is normally a red raspberry preserve type of gal, but I figured that I would change that up and have her try the classic peanut butter and jelly sandwich for lunch throughout the week. I swear that was my only reasoning behind this idea, and after some thought, I figured that this peanut butter and jelly bacon cheeseburger would be off the charts, and no lie, it was.
Another reason I wanted to give this a shot is because I haven’t had Nueske’s bacon in quiet some time, and I had a serious hankering for some amazing bacon. I swear that was it. Well, that, and if you have never tried peanut butter as a spread on your burger bun, well then, I’m sorry, you’re not living to your fullest. I knew that bacon and peanut butter were going to be just fine on the burger because I’ve made a peanut butter, banana, and bacon sandwich in the past that was so incredibly delicious my mouth waters just thinking about it, but I was skeptical to have jelly and cheese on the same burger. Again, after a bit more thought, I realized that I loved having a jam and brie style cheese on crackers, so I just knew it was going to come out alright, and let me tell you, IT WAS AMAZING!
Let’s get started.
Ingredients:
- 1/2 lb ground chuck
- 1/2 tsp salt, to taste
- 3 slices of Nueske’s bacon, or your favorite, cooked
- 2 tbsp reserved bacon grease
- 1 tbsp unsalted butter
- 1 sturdy hamburger bun, lightly toasted
- 2 slices of medium cheddar cheese
- 3 tbsp creamy peanut butter
- 3 tbsp grape jelly
Start by gently forming your ground chuck into a ball. Season with half of the salt.
Heat a large cast iron skillet on medium to medium high heat. Add in the reserved bacon grease and let the come up to a light smoke.
Add the ball of ground chuck, salt side down, and let that get nice and hot, cooking for about 3 minutes, left alone.
During this time, spread the butter onto the bun, and toast on a skillet. Once toasted, remove and set it to the side.
After three minutes, use a large, sturdy burger spatula and smash it down. Literally smash it down, spreading it out if you have to, but try not breaking up the ground chuck. Let this cook for another minute or so, sprinkle with the remaining salt, then flip. You will end up with some great caramelization on the patty. Cook another few minutes, then top with the cooked bacon, and top that with the cheddar cheese. Lower the heat.
While the steam and fat melt that cheese, spread the grape jelly on the bottom bun. Spread the peanut butter on the bottom of the top bun.
Use the spatula to remove the burger, gently tilting to remove any residual burger grease. Lay this onto the jelly, and top with the peanut butter bun. Gently push down so that the peanut butter begins to melt.
Take a picture, do whatever, but get excited. Get very excited, then take a bite. Again, call me crazy, but this burger had everything I ever wanted in a burger. You get that creamy, warm peanut butter that gets perfectly balanced by the smokey bacon and salty cheese, then kabaam! You get this awesome, perfect sweetness from the jelly. This has that sweet, savory, umami that one would only want, and expect in a great burger.
If you are looking for something new to try, give this one a shot, and let me know what you think. I hope you enjoy!
Peanut Butter and Jelly Bacon Cheeseburger
Ingredients
- 1/2 lb ground chuck
- 1/2 tsp salt to taste
- 3 slices of Nueske's bacon or your favorite, cooked
- 2 tbsp reserved bacon grease
- 1 tbsp unsalted butter
- 1 sturdy hamburger bun lightly toasted
- 2 slices of medium cheddar cheese
- 3 tbsp creamy peanut butter
- 3 tbsp grape jelly
Instructions
- Start by gently forming your ground chuck into a ball. Season with half of the salt.
- Heat a large cast iron skillet on medium to medium high heat. Add in the reserved bacon grease and let the come up to a light smoke.
- Add the ball of ground chuck, salt side down, and let that get nice and hot, cooking for about 3 minutes, left alone.
- During this time, spread the butter onto the bun, and toast on a skillet. Once toasted, remove and set it to the side.
- After three minutes, use a large, sturdy burger spatula and smash it down. Literally smash it down, spreading it out if you have to, but try not breaking up the ground chuck. Let this cook for another minute or so, sprinkle with the remaining salt, then flip. You will end up with some great caramelization on the patty. Cook another few minutes, then top with the cooked bacon, and top that with the cheddar cheese. Lower the heat.
- Peanut Butter and Jelly Bacon Cheeseburger
- While the steam and fat melt that cheese, spread the grape jelly on the bottom bun. Spread the peanut butter on the bottom of the top bun.
- Use the spatula to remove the burger, gently tilting to remove any residual burger grease. Lay this onto the jelly, and top with the peanut butter bun. Gently push down so that the peanut butter begins to melt.
- Take a picture, do whatever, but get excited. Get very excited, then take a bite. Again, call me crazy, but this burger had everything I ever wanted in a burger. You get that creamy, warm peanut butter that gets perfectly balanced by the smokey bacon and salty cheese, then kabaam! You get this awesome, perfect sweetness from the jelly. This has that sweet, savory, umami that one would only want, and expect in a great burger.