Strawberry Jam Bacon Cheeseburger with Smoked Paprika Glaze
This indulgent burger combines sweet and savory flavors with a house-made strawberry jam glaze enhanced with smoked paprika and garlic. Three cuts of beef create exceptional depth, while crispy center-cut bacon and melted provolone add richness. The cold oven method ensures perfectly rendered bacon, and the smash technique delivers maximum beef flavor with crispy edges. Perfect for weekend grilling or when you want to impress guests with an unexpected flavor combination that balances sweet fruit preserves against smoky, meaty elements.
Ingredients
- 3 tablespoons strawberry jam, seedless
- 2 tablespoons water
- ¼ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- 9 ½ ounces ground chuckground beef1:1basic
any 80/20 ground beef works
- 4 ounces ground round
- 2 ounces sirloin
- 4 pieces center cut thick bacon
- 4 pieces provolone cheese
- 2 sesame seed buns
- mayonnaise
Instructions
- 1
Combine strawberry jam, water, smoked paprika, and garlic powder in a sauce pan
- 2
Simmer for 2 to 3 minutes, stirring until smooth
- 3
Refrigerate for one hour minimum to thicken
- 4
Cut bacon pieces in half with scissors and place on parchment-lined cookie sheet
- 5
Put in cold oven and set temperature to 400 degrees
- 6
Cook for 25 minutes, then check and continue 2 to 10 minutes until crispy
- 7
Remove bacon and set aside
- 8
Toast buns for 3 minutes on flat top surface at medium heat
- 9
Combine all meats in a bowl and create four 4-ounce pucks
- 10
Cook two pucks on preheated stainless steel pan at medium-high heat for 30 seconds
- 11
Flip and smash pucks flat with heavy spatula
- 12
Cook for another 1-2 minutes
- 13
Flip and add provolone cheese
- 14
Cook for another 30 seconds to 1 minute until cheese melts
- 15
Add mayonnaise layer to bottom bun
- 16
Stack two burgers cheese-side up on bottom bun
- 17
Add two pieces of bacon parallel across top burger
- 18
Put dollop of strawberry jam on top bun and close
Tips
Start bacon in a cold oven for even rendering and perfect crispiness without burnt edges
Refrigerate the strawberry jam glaze for at least an hour to achieve the right consistency for spreading
Use the smash technique only after the first flip to create crispy edges while keeping the center juicy
Good to Know
Refrigerate assembled burgers up to 1 day wrapped tightly. Jam glaze keeps 1 week refrigerated.
Make strawberry jam glaze up to 3 days ahead. Cook bacon 1 day ahead and reheat.
Serve immediately while cheese is melted and buns are warm for best texture.
Common Mistakes
Don't start bacon in hot oven to avoid burnt edges and uneven cooking
Don't smash burgers immediately to avoid losing juices before searing
Don't skip chilling the jam glaze to avoid runny consistency
Substitutions
FAQ
Can I use store-bought jam instead of making the glaze?
Yes, but mix store-bought jam with the spices and a little water, then heat briefly to combine the flavors for best results.
What if I don't have three different cuts of beef?
Use any 80/20 ground beef blend. The variety adds complexity but isn't essential for a delicious burger.
How long will the assembled burgers keep?
Best eaten immediately, but assembled burgers keep 1 day refrigerated. Reheat gently to avoid overcooking the meat.