Peanut Butter Bacon Onion Jam Smashburger

Ingredients

• 1 lb ground beef (Form into four loose portions; preferably 80/20 ground beef.)
• 1 tsp salt (For seasoning the beef; divide if desired.)
• black pepper (The description says “salt, pepper”; use freshly ground pepper to taste.)
• 1 tsp garlic powder (For seasoning the beef.)
• 8 oz bacon (Chop before cooking.)
• 2 yellow onions (Thinly sliced.)
• 1 shallot (Finely chopped or thinly sliced.)
• 1 tsp salt (For the bacon onion jam.)
• 2 tbsp brown sugar (For the onion jam.)
• 2 tsp apple cider vinegar (For balancing the sweetness and richness.)
• 0.5 tsp chili powder (The source spells this “chilli powder.”)
• 0.25 cup maple syrup (For the onion jam.)
• peanut butter (The title identifies peanut butter as a topping, but no quantity is provided; spread on the burgers to taste.)
• 4 hamburger buns (To serve; not listed explicitly in the source but needed to assemble burgers.)

Steps

1. 1

   Combine the ground beef with the salt, black pepper, and garlic powder. Form the seasoned beef into four loose portions without compressing them too tightly, then refrigerate while preparing the onion jam.

2. 2

   Place the chopped bacon in a large skillet or heavy frying pan over medium heat. Cook until browned and crisp, stirring occasionally, about 8–10 minutes. Transfer the bacon to a plate, leaving the rendered fat in the pan.

3. 3

   Add the sliced onions and shallot to the bacon fat. Season with the jam's salt and cook over medium-low heat, stirring often, until deeply softened and golden, about 15–20 minutes. Reduce the heat if the onions begin to scorch.

4. 4

   Add the brown sugar, apple cider vinegar, chili powder, and maple syrup to the onions. Stir well, scraping up any browned bits from the pan, and simmer until the liquid thickens into a glossy jam, about 5–8 minutes.

5. 5

   Return the cooked bacon to the skillet and stir it into the onion mixture. Remove the jam from the heat and keep it warm while cooking the burgers.

6. 6

   Heat a cast-iron skillet or griddle over high heat until very hot. Place one beef portion in the pan and immediately smash it firmly with a sturdy spatula into a thin patty. Repeat with the remaining portions, working in batches if necessary so the pan is not crowded.

7. 7

   Cook the patties for about 2–3 minutes, until the undersides develop a dark, crisp crust and the edges look browned. Flip and cook for another 1–2 minutes, or until cooked through to an internal temperature of 160°F / 71°C.

8. 8

   While the patties cook or immediately afterward, lightly toast the cut sides of the hamburger buns in the skillet until golden.

9. 9

   Spread peanut butter on the toasted bun halves. Place a hot smashburger patty on each bottom bun, spoon the bacon onion jam over the patties, and finish with the top buns. Serve immediately.

Notes

The transcript explicitly instructs seasoning the beef and letting it rest in the refrigerator while making the onion jam. The source does not provide a quantity for peanut butter, bun details, burger cooking time, or assembly instructions; those portions are practical completion of the recipe based on the title and dish format.

Nutrition per serving

• main
• burger
• smashburger
• American
• beef
• bacon
• peanut butter
• comfort food