Blackstone Bacon-Onion Jam Burgers

I'm so excited to share this bacon onion jam brisket burger recipe with you because honestly? It changed how I think about weeknight dinners on the griddle. Last summer, Donald and I were obsessed with our new Blackstone griddle, and I kept trying different recipes to push myself outside the usual burgers and breakfast food. Then I discovered how to make a proper bacon onion jam, and everything just clicked.

Jump to:

• Why You'll Love This Recipe
• Ingredients For Bacon Onion Jam Brisket Burger
• How To Make Bacon Onion Jam Brisket Burger
• Storage And Reheating Tips
• Variations And Tips For Success
• Bacon Onion Jam Brisket Burger FAQs
• Recipes You May Like
• Final Thoughts
• Bacon Onion Jam Brisket Burger Recipe | Griddle-Cooked

This brisket burger is the kind of thing that makes Alex ask for seconds without being prompted. Sarah actually put her phone down when she took the first bite (which, if you're a parent, you know is basically a miracle). The combination of caramelized onions with crispy bacon, the juiciness from the ground brisket, and those perfectly toasted brioche buns? It tastes like you spent all day in the kitchen when really you're done in about 40 minutes.

What makes this recipe so special is that you're creating a restaurant-quality burger at home without any complicated techniques or hard-to-find ingredients. Everything comes together on your griddle in one place, and the bacon onion jam is honestly addictive. I've started making extra batches to keep on hand for quick lunches and simple dinners.

If you love burgers, you might also want to try my blackstone smashed onion burgers, which use a totally different method but deliver the same delicious griddle results. It's a great way to switch things up when you're in a burger mood.

Why You'll Love This Recipe

• Ground brisket gives you incredible flavor and juiciness compared to regular ground beef
• Bacon onion jam takes just 15 minutes but tastes like you've been cooking all day
• Everything cooks on one griddle surface, which means minimal cleanup
• The seasoning blend creates this perfect savory crust without being overpowering
• You can make the jam ahead of time and assemble burgers whenever you're ready
• It's fancy enough for impressing guests but easy enough for a regular Tuesday night

Ingredients For Bacon Onion Jam Brisket Burger

For the Bacon Onion Jam:

• 1 lb bacon, cut into cubes
• 2 yellow onions, sliced into thin half-moons
• ¼ cup brown sugar
• ¼ cup balsamic vinegar
• 1-2 tablespoons Worcestershire sauce

For the Brisket Burgers:

• 2 lb ground brisket (or 80/20 ground chuck if brisket isn't available)
• 2-3 teaspoons Blackstone Essential Seasoning
• 2-3 teaspoons Blackstone Blackened Seasoning
• 4 brioche buns

For Assembly:

• 1-2 tablespoons mayonnaise
• Sliced tomatoes
• ½ head of lettuce

How To Make Bacon Onion Jam Brisket Burger

Getting Your Griddle Ready

Start by preheating your griddle on low heat. This is important because you want the bacon to cook slowly and render properly rather than just burn on the outside. If you don't have a griddle, you can definitely use a large cast iron skillet, though you'll need to work in batches.

Making The Bacon Onion Jam

Place the cubed bacon on one section of the griddle and let it cook slowly. You want it to get crispy while rendering out all that beautiful fat. Meanwhile, put your sliced onions on another section of the griddle in that bacon fat.

While the onions start to soften, keep stirring the bacon. This usually takes about 8-10 minutes total. Once the bacon is nearly crispy, remove it and set it aside on a paper towel to drain slightly.

Now here's where the magic happens. In that bacon fat on the griddle, those onions are going to start caramelizing. Keep stirring them every couple minutes. After about 5 minutes, sprinkle in the brown sugar and pour in the balsamic vinegar. Add the Worcestershire sauce and stir everything together.

Let this simmer for another 3-4 minutes until the onions are completely soft and have absorbed most of the liquid. They should look glossy and dark. Add the bacon back to the jam and move the whole thing to a cooler section of the griddle to keep warm while you make the burgers.

Shaping And Cooking The Burgers

I use a ring mold to make my burger patties (you can find these inexpensively online), but honestly, I've made plenty with just my hands. The key is being gentle so you don't compact the meat too much. Form your ground brisket into four patties that are about 5.6 ounces each.

Increase your griddle heat to medium-high. You want to see wisps of smoke coming off the surface when it's ready. Season the top of each patty with the Blackstone Essential Seasoning. Place the burgers on the hot griddle.

Let them cook for about 2 minutes without touching them (I know it's hard, but resist!). Then season the top side. Flip and cook for another 2-3 minutes depending on how done you like them. I go for medium, which means they're cooked through but still have a little give when you press them. The ground brisket is fattier than typical burger meat, so it stays juicy even when cooked through.

Toasting The Buns And Assembly

Move your cooked burgers to a slightly cooler area of the griddle. Toast your brioche buns in the beef tallow left behind. They should get golden and crispy, which takes about 1-2 minutes per side.

Now it's assembly time. Top each burger patty with a generous spoonful of bacon onion jam. Let any cheese melt if you're using it (I sometimes add American or cheddar).

Spread mayonnaise on the bottom bun, add a tomato slice, then carefully place your burger patty with all that gorgeous jam on top. Finish with lettuce and the bun top.

Storage And Reheating Tips

The bacon onion jam actually keeps really well in the refrigerator for up to 5 days in an airtight container. I usually make it the day before I plan to serve burgers, and honestly, it tastes even better the next day because all the flavors have had time to meld together.

The burgers themselves are best served immediately, but if you have leftovers, store them separately from the jam. Keep the patties in a container in the fridge for up to 3 days and reheat gently in a skillet or griddle with a little butter.

The bacon onion jam actually improves in flavor after sitting for a day or two, so I sometimes make a double batch just to have on hand.

Variations And Tips For Success

Here's the thing about this recipe: once you master the bacon onion jam technique, you can use it on everything. I've put it on grilled chicken, roasted pork, even on simple grilled cheese sandwiches. The sweet and tangy flavor works with almost anything.

If you can't find ground brisket, 80/20 ground chuck works perfectly fine. The 20% fat content keeps the burgers juicy without being greasy. Ground sirloin will work too, but might be a bit drier.

One tip I've learned the hard way: don't skip the seasoning on both sides of the patties. That crust is where all the flavor lives, and it only takes a second to get it right.

If you're serving people with different preferences, you can always keep the burgers plain and let everyone customize with their own jam amount. Plus, you could make some with just the regular seasoning if anyone prefers a classic burger without the jam.

Bacon Onion Jam Brisket Burger FAQs

What is ground brisket and where do I buy it?

Ground brisket is exactly what it sounds like: brisket that's been ground up. You can usually find it at specialty butcher counters or Whole Foods. It's a tougher cut of beef when you cook it whole, but when it's ground, the fat distribution makes it incredibly juicy and flavorful. If your grocery store doesn't carry it, ask the butcher counter if they can grind some for you. Most butchers are happy to do this.

Can I make the bacon onion jam in advance?

Absolutely, and I'd actually recommend it. Make the jam up to 2 days ahead and store it in the fridge in an airtight container. This gives the flavors time to develop and makes your cooking day so much easier. Just reheat it gently on the griddle or in a small saucepan before serving.

What if I don't have a griddle?

You can definitely make this in a large cast iron skillet or two. The jam comes together the same way, and you can cook the burgers one or two at a time depending on your skillet size. It takes a bit longer, but the results are just as delicious. I actually made these in my kitchen skillet for years before we got the griddle.

How do I keep the burgers from falling apart on the griddle?

Don't overwork the meat when you're forming the patties. The more you handle it, the more the gluten in the ground beef develops, which makes the burgers tough and prone to falling apart. Handle the meat as little as possible, and make sure your griddle or skillet is nice and hot when you put them on. The heat creates a crust that holds everything together.

Recipes You May Like

• Garlic Butter Steak Bites for another griddle favorite that's perfect alongside these burgers or as a simple dinner on its own
• Blackstone Philly Cheesesteak Joes if you love that savory, onion-filled sandwich vibe
• Crispy Air Fryer Garlic Bread to round out your burger dinner with something warm and buttery

Final Thoughts

This bacon onion jam brisket burger recipe has absolutely become a regular in our house, and I think it's going to become a regular in yours too. There's something about taking these simple ingredients and creating something that tastes like you spent hours on it. That's honestly what I love most about cooking at home.

The best part? Everyone at the table is happy. Alex gets his favorite burger, Sarah loves that crispy bacon, and Donald just keeps saying how good it is. For a busy family trying to eat real food made with love, that's everything.

I hope you give this one a try soon. Let me know how your family loves it, and don't forget to save this to Pinterest for later!

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