Bacon Cheddar Burgers with Homemade Tomato Jam
Juicy, smoky, cheesy, and packed with tangy-sweet tomato onion jam, these burgers are a major upgrade from your usual backyard cookout. They're meaty, flavorful, and totally restaurant-worthy. Not fancy tools or ingredients required!
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Cheeseburgers are my husband’s absolute favorite food, he’d eat one every day if he could! That’s why I set out to make the absolute best version of a burger that I could. And this is it!
These Bacon Cheddar Burgers with Tomato Jam go beyond the basics. They have everything that a classic American burger has, but with a more elevated approach.
Perfectly formed and cooked beef patties get topped with gooey, melted aged cheddar, smoky thick-cut bacon and a homemade tomato onion jam.
Think of the tomato jam like a grown-up version of ketchup. It's bold, tangy, and a little bit sweet, which contrasts the rich meat and cheese perfectly.
These burgers are perfect for summer grilling but hold up just as well on a grill pan, griddle or cast iron skillet indoors.
I recommend cooking the burgers to medium-rare or medium to keep them juicy and full of flavor.
Want more flavorful ground beef recipes? Try my slow-simmered Ragu alla Bolognese, my family recipe for the best Italian meatballs, or these baked beef picadillo empanadas.
Why This Recipe Works
- An 80/20 beef to fat ratio keeps the burgers moist and flavorful.
- Tomato jam adds sweet and tangy depth to balance the richness.
- Smoked thick-cut bacon delivers bold flavor and crispy texture.
- The tomato jam and beef patties can be made ahead for convenience.
- Highly adaptable. Swap in different cheeses, buns, or toppings!
Ingredient Notes
Ground beef - Choose good-quality 80/20 ground beef for best results, this is not the time to skimp on fat because it helps keep the patties juicy and tender.
Bacon - Use a smoked, thick-cut bacon for maximum flavor and crunch. This homemade bacon adds an extra special touch!
Cheddar cheese - Sharp white cheddar provides bold flavor. Always opt for freshly sliced or hand-shredded cheese for optimal melt.
Tomatoes - Use ripe, in-season tomatoes for the best flavor in the jam. Out of season? No problem—just adjust the sugar levels to balance out acidity.
Onions - Slowly cooked until caramelized, they form the sweet-savory base of the jam.
Vinegar + lemon juice - Brighten and balance the jam with acid. Learn more about choosing a high quality vinegar in my guide to Italian oils and vinegars.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Grill or grill pan
- Medium sauté pan
- Baking sheet
- Aluminum foil
- Sharp knife
- Cutting board
- Mixing bowl
How to make bacon cheddar burgers
Make the Tomato Onion Jam
- Heat olive oil in a medium sauté pan over medium heat. Add sliced onions and cook slowly until they begin to caramelize.
- Slice the tomatoes in half, remove the seeds, and roughly chop.
- Add the tomatoes to the pan along with brown sugar, granulated sugar, lemon juice, vinegar, salt, mustard powder, and chili flakes.
- Let the mixture simmer, stirring occasionally, until it thickens to a jam-like consistency.
- Remove from heat, let cool, then transfer to a jar or container and refrigerate.
Pro Tip: This recipe makes makes about 3 cups of tomato jam, which is more than you need for the burgers. You'll have plenty leftover, but don't panic! It gets better over time and is just as great on other dishes like a grilled cheese or eggs.
Make the Burgers
- Preheat the oven to 350°F.
- Arrange the bacon on a foil-lined baking sheet and bake until crisp, about 20 minutes, flipping once half way. Drain on paper towels.
- Divide the ground beef into even portions and gently shape into patties, keeping the centers slightly thinner than the edges.
- Season both sides with salt and pepper.
- Preheat a grill or grill pan over high heat. Grill the patties until nicely charred on one side.
- Flip the patties and top each with a slice of cheddar. Cover to melt the cheese.
- Cook to your desired doneness, medium is ideal for juicy burgers.
Pro Tip: Don’t press down on the patties while they cook! This squeezes out flavorful juices and can make them dry.
Assemble and Serve
- Place the patties on toasted buns.
- Top each with two slices of bacon and a generous spoonful of tomato onion jam.
- Serve hot and enjoy immediately!
Tips for Success
- Don’t overwork the beef when forming patties! It makes the texture tough.
- Make the jam a day ahead and let it sit for deeper flavor.
- Always toast the buns lightly for extra texture and flavor.
- Use a grill press or cover to help the cheese melt evenly.
Variations
- Swap in sweet-savory candied bacon for an extra layer of indulgence.
- Add sliced avocado, pickles, jalapeños or pickled red onions for additional toppings.
- Use a brioche or pretzel bun to change up the texture.
- Try pepper jack, goat cheese or blue cheese for a different flavor profile.
Serving Suggestions
These burgers pair beautifully with French fries or my crispy baked parmesan truffle fries.
It's also great with a classic potato salad or my creamy warm potato salad for a great summer meal.
Add some zippy quick refrigerator pickles on the side for brightness and crunch!
And for dessert? You can’t go wrong with rich homemade ice cream sandwiches to finish on a sweet note.
How to Store and Reheat
Leftover patties can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, just until warmed through.
The tomato onion jam will keep in the fridge for about 2 weeks and can also be frozen for up to 3 months.
FAQs
Ripe summer tomatoes are ideal, but you can use grocery store tomatoes year-round. Just adjust the sugar for balance.
Yes, and it actually tastes better when made in advance. Store in a jar and refrigerate for up to 2 weeks.
Absolutely. Use a heavy-bottomed skillet or cast iron pan for best browning.
Yes, wrap them tightly and freeze for up to 2 months. You can also freeze them uncooked. Thaw in the fridge and cook or reheat before serving.
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Cheddar Bacon Burgers with Tomato Jam
Ingredients
For the Tomato Onion Jam
- 1 tablespoon olive oil
- 1 large sweet onion such as Vidalia, Maui, or Walla Walla, very thinly sliced
- 4 small-medium tomatoes
- 1 tablespoon white sugar
- 1 tablespoon brown sugar
- 2 tablespoons fresh lemon juice from about ½ lemon
- 2 tablespoons apple cider vinegar
- 2 teaspoons Kosher salt
- 1 teaspoon dry mustard powder
- 1 pinch red chili flakes optional
For the Burgers
- 8 slices bacon thick-sliced
- 2 lbs ground beef freshly ground chuck or 80/20
- salt and pepper to taste
- 4 slices sharp white cheddar
- 4 soft hamburger buns large, with or without seeds
Instructions
Make the Tomato Onion Jam
- Heat the olive oil in a medium sauté pan over medium heat. Add the onions and cook slowly until they begin to lightly caramelize, about 15 minutes.
- Slice the tomatoes in half, squeeze out the seeds, and roughly chop.
- Add the chopped tomatoes to the pan along with the brown sugar, granulated sugar, lemon juice, vinegar, salt, mustard powder, and chili flakes.
- Let the mixture simmer and cook down until it thickens, about 15–20 minutes. Stir occasionally to prevent sticking.
- Turn off the heat and allow the jam to cool. Transfer to a jar or container.
Make the Burgers
- Preheat the oven to 350°F (175°C).
- Arrange the bacon on a foil-lined sheet pan and bake until crisp, about 15–20 minutes.
- Transfer to paper towels to drain and set aside.
- Divide the ground beef into 4 even portions. Gently shape each into a wide patty, making the center slightly thinner than the edges.
- Season both sides of the patties generously with salt and pepper.
- Preheat a grill or grill pan over high heat. Cook the burgers until nicely charred on one side.
- Flip the burgers and top each with a slice of cheese. Close the grill (or cover the pan) to melt the cheese.
- Cook to your desired doneness—medium with a pink center is recommended.
Assemble and Serve
- Place each patty on a bun. Top with two slices of bacon and a generous smear of tomato onion jam.
- Serve immediately and enjoy!
Notes
- Don’t overwork the beef when forming patties—it makes the texture tough.
- The jam makes about 3 cups and keeps in the fridge for up to 3 weeks—perfect for burgers, grilled cheese, or even breakfast eggs.
- Always toast the buns for extra texture and flavor.
- Use a grill press or cover to help the cheese melt evenly.
The perfect recipe for the Labor Day weekend! I can see why the judges loved that jam! It sounds fabulous!! Your photos are making me wish I could grab that burger right off my screen! Happy weekend Coley!
Your posts are really good. In the last few weeks the photos come through very very very large.
Thanks, Bob! I'm glad you enjoy my posts. As for the photos, I assume you mean they are coming through too large, in a bad way? I'd like to look into this further, so could you provide a bit more information? Is it all the photos or just some? In the homepage, in the actual post, and/or in the e-mail? Can you tell me when / with what post it started happening? Also, what browser do you use, and do you view on a pc, mac, desktop, laptop, tablet or phone? Sorry for all the questions, but I would like to correct this so your time on my site is as enjoyable as possible. Thank you so much!! 🙂
Coley you CAN'T say not to Google something and expect me not to actually do it! Now I absolutely have to! But I'm sure I will enjoy it immensely.. I'm making these burgers this weekend!
Rick
Haha! This is true. So.... enjoy! Both my embarrassing moment AND the burgers. 🙂
I was watching that episode last night and guess what? I was so entertained that I decided to buy the entire season 10!! So now I have something to do while I'm eating and enjoying those wonderful burgers this weekend. ????