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A burger with leafy greens, cheese, and bacon jam in a sesame seed bun, served with fries on a wooden board.
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Bacon Jam Burgers with Brie

A hard cast-iron sear, melted Brie, and bourbon bacon jam on a toasted brioche bun. The steam trick is what makes the cheese.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Main Course
Cuisine: American
Servings: 3 servings (1 burger per serving)
Calories: 1301kcal
Author: Kita Roberts

Equipment

Ingredients

For the Patties:

  • 1.2 lbs ground beef 80/20, ground chuck
  • 1 tsp kosher salt to taste
  • 1/2 tsp freshly cracked black pepper to taste

To Build the Burgers:

  • 6 oz Brie sliced thick, rind on
  • 1/2 cup Bourbon Bacon Jam warmed
  • 3 brioche burger buns
  • 1 cup baby arugula
  • 2 tbsp unsalted butter softened
  • 2 tbsp mayonnaise optional

Instructions

Form the Patties

  • Divide cold ground beef into 3 equal portions (about 5.5 oz each). Handle as little as possible. Form into rounds about 1 inch wider than your bun. Press a shallow dimple into the center of each with your thumb. Refrigerate until ready to cook.
    Three raw ground beef patties on a round wooden cutting board, viewed from above on a light-colored surface.

Season

  • Season both sides generously with kosher salt and cracked black pepper right before cooking.

Toast the Buns

  • Heat a large cast iron over medium heat. Butter the cut sides of each brioche bun and press face-down into the skillet until deep golden, 1 to 2 minutes. Set aside.
    Four burgers buns are toasting cut-side down in a black cast iron skillet on a wooden cutting board.

Sear the Patties

  • Increase heat to medium-high until the skillet is barely smoking. Add patties and cook undisturbed for 3 to 4 minutes until a deep mahogany crust forms and the patty releases cleanly from the pan.
    Two raw beef burger patties seasoned with pepper in a black cast iron skillet on a wooden cutting board.

Flip and Melt the Brie

  • Flip each patty. Top immediately with 2 to 3 thick slices of Brie. Add 1 tsp water to the pan and cover with a lid or inverted metal bowl. Steam for 2 to 3 minutes until the Brie is fully melted and the internal temperature reads 160°F.
    A hamburger patty topped with melting brie is cooking in a black cast iron skillet on a wooden trivet.

Build and Serve

  • Spread mayo on the bottom bun if using. Add a handful of arugula. Place the Brie-topped patty on top. Spoon warm bacon jam generously over the cheese. Close with the top bun and serve immediately.
    A spoon is adding bacon jam onto a cheeseburger with greens on a wooden board; a seeded bun and more chutney are in the background.

Notes

80/20 ground beef is non-negotiable. Leaner blends make dry patties.
Keep formed patties cold until they hit the pan - cold fat on hot iron builds the crust.
Brie melts fast. Set a timer for 2 minutes once the lid goes on.
Warm the bacon jam before topping - cold jam seizes and won't coat properly.
Storage: Cooked patties keep in the fridge up to 3 days. Store separately from toppings. Reheat in a skillet, not the microwave. Raw patties freeze up to 1 month.

Nutrition

Serving: 1serving | Calories: 1301kcal | Carbohydrates: 78g | Protein: 53g | Fat: 86g | Saturated Fat: 41g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 24g | Trans Fat: 3g | Cholesterol: 353mg | Sodium: 1718mg | Potassium: 653mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1455IU | Vitamin C: 6mg | Calcium: 212mg | Iron: 5mg