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Grilled Cheeseburgers with Bacon Jam & Dill Mayo

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Grilled Cheeseburgers with Bacon Jam & Dill Mayo

I’m usually a smashburger girl, but I have to say my favorite burger of all time is the wagyu burger from Dudley Market, a seafood restaurant that just so happens to serve the most perfect burger of all time. What makes it special is the delicious bacon jam and bright dill mayo- it’s just the perfect combination. Since reservations at Dudley are hard to come by these days, I decided to make my own version at home and it was absolutely fantastic. It was also much easier than I had anticipated. It’s the perfect way to dress up a plain cheeseburger at your next summer cookout!

Brocc Your Body

AUTHOR: broccyourbody

Grilled Cheeseburgers with Bacon Jam & Dill Mayo

SERVES: 6

TIME: 45 minutes

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Ingredients

Grilled Cheeseburgers:

1 1/2 pounds ground beef, 80/20 preferred
6 buns, toasted
6 slices sharp cheddar cheese
2 cups arugula

Bacon Onion Jam:

8 oz package bacon, thinly sliced
1 yellow onion, diced
1 tablespoon brown sugar
2 tablespoons balsamic vinegar
1/2 teaspoon kosher salt

Dill Mayo:

1 cup mayonnaise
1/2 cup fresh dill
Juice from 1/2 lemon

Instructions

First make the bacon jam. Add the sliced bacon to a large skillet and turn the heat to medium-high. Cook, stirring occasionally, until the bacon until crispy. Using a slotted spoon, remove the cooked bacon from the skillet and place on a paper towel-lined plate. Drain all but about 1 tablespoon bacon grease from the skillet.
Reduce the heat to medium. Add the onions to the skillet and cook, stirring occasionally, until golden brown and caramelized, about 20 minutes. Once caramelized, add the cooked bacon back in along with the brown sugar, balsamic vinegar, salt and 1/3 cup water. Stir occasionally until the liquid has absorbed and the mixture is jammy, 5-10 minutes. Keeps in the fridge up to 3 days.
For the dill mayo, add all ingredients to a small blender or food processor and blend until combined. If you don’t want to dirty a blender, just finely chop the dill and mix everything together in a small bowl.
Finally, make the burgers. Form the ground beef into 1/4 pound patties. Lightly season with salt and pepper on both sides.
Heat a well greased outdoor grill or cast iron pan over medium high heat. Lightly drizzle the burger patties with avocado oil to prevent sticking. Grill for about 3 minutes then flip and add cheese on top of each patty. Close the grill and cook for another 2-3 minutes or until cooked to your liking (about 6 minutes total for a medium burger).
Assemble the burgers by spreading the dill mayo on the bottom bun then adding the burger patty, bacon jam, arugula, then the top bun.

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