Blog | For Those About To Cook

Bacon Double Cheeseburger

April 29, 2025 By Shannon

Get ready to sink your teeth into a delicious bacon double cheeseburger. Juicy, double stacked smash burgers with perfectly crisp streaky bacon, gooey cheese and all the right fillings served on a soft, fluffy bun.

Finished bacon double cheese burger topped with crispy bacon and pickles

About this Bacon Double Cheeseburger

Whether you’re firing up the grill or whipping one up indoors on a skillet, this bacon double cheeseburger brings serious flavour and satisfaction. This recipe is as flexible as you’d like it to be, go easy or go all out. The recipe asks for burger sauce, make your own here. Want to go a step further? Make your own hamburger buns. Whatever you choose, this bacon double cheeseburger recipe is unbeatable. I talk you through each step, including getting the perfect bacon. Give it a go!

[feast_advanced_jump_to]

Ingredients

160g Ground beef
Bacon
Burger bun
White onion slice
Butter
Salt & pepper
Tomato slice
Iceberg lettuce
Burger sauce
Dill pickles

See recipe card for quantities.

Instructions

Step 1: Over a medium heat, in a cold pan, add your bacon strips and allow the fat to render and to crisp on one side. Then flip your bacon until you're happy with the crispiness.

Step 2: In the same pan, toast your burger buns.

burger patties smashed in a pan and cooking

Step 3: Add your meat to the pan, then smash down using a burger smasher or spatula into a burger patty. It is your choice whether to make two patties or one large patty. Add salt and pepper.

Step 4: After two minutes, flip over the burger and add cheese.

cheeseburgers stacked on-top of each other with bun lid placed on-top

Step 5: Place both burgers on-top of each other and add the top bun.

Step 6: Place your burger dome or pan lid over the burger and allow the buns to steam.

burger sauce and pickles added to bottom bun

Step 7: On the bottom bun, add your burger sauce and pickles.

lettuce, tomato, onion and crispy bacon added to cheeseburger

Step 8: Top your bottom bun with lettuce, tomato, onion and crispy bacon pieces.

added patties, cheese and more burger sauce to cheeseburger

Step 9: Add your cooked burger patties and top with more burger sauce.

Finished bacon double cheese burger garnished with crispy bacon and pickle

Step 10: Finish by adding your top bun and garnish with crispy bacon and pickles.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

What about the burger sauce?

You can use burger sauce that you can buy from any convenience store, however I highly recommend making my Big Mac Sauce to add an extra level of flavor to this mighty smash burger!

Which buns can I use for this recipe?

I have paired this burger with a simple burger bun, the easy recipe can be found here: Homemade Hamburger Buns.

Alternatively, you can definitely use a brioche burger bun, the recipe can be found here: Brioche Hamburger Buns recipe.

Substitutions

The bacon double cheeseburger is exactly as written in this post. However, if you want to use up other items you have in your refrigerator or you need to switch it up for dietary requirements, then absolutely do that.

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free or try a lettuce bun as seen here: How to make a lettuce wrap burger.

Variations

Bacon - still don't think there's enough bacon in this bacon double cheeseburger? Not to worry, try this delicious bacon jam!
Onions- why not go all out and have your burger 'Animal style' by topping with these incredible caramelized onions.
Spicy - add an extra burst of flavor by topping with this unbelievable chili jam!

Equipment

All you need to make this recipe perfect is a pan and pan lid. Instead of using a burger dome, simply use the lid for your pan to perfectly steam your buns and melt your cheese to perfection. You can easily fry your burgers in a pan, or be a star chef and grill on an iron skillet or griddle.

Storage

Store the wet ingredients (burger sauce, cheese and lettuce) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Refrigeration: You can store your burger patties raw in the fridge for up to 2-3 days before you want to cook them. Always store in an airtight container and keep away from cooked meat products. You can store cooked patties in the refrigerator for 3-4 days in an airtight container, keep away from any raw meat in your fridge.

Frozen: You can freeze your raw or cooked patties for up to 3 months, ensure they are separated by parchment paper so they don’t stick together and store in freezer bags to prevent freezer burn.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, burger sauce, cheese and lettuce as instructed above.

Top Tip

The star of the show in this burger is the unbelievably crispy bacon. In order to get the crispiest bacon rashers possible, I always recommend placing your bacon in a cold pan and then turning the heat to medium. This will allow the gorgeous, flavorful fat to slowly render out of the bacon and you will end up with the crispiest pieces possible.

FAQ

How do I smash my burger patties?

For my smash burgers, I use a smasher which is a flat, heavy tool. However, you can use a sturdy spatula with no holes to smash down your burgers. When you're ready to flip, use your sturdy spatula and a scraping motion to ease the patty from the pan and keep it intact.

Should I season my burger patties?

Like stated in this recipe, I recommend only using salt to season your patties as if you add pepper it might burn and leave a bitter taste. Add pepper after the second flip to avoid this!

Looking for other recipes like this? Try these:

Recipe

Bacon Double Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

6 oz (160g) Ground beef
4 Bacon rashers
1 Seeded burger bun
1 White onion slice
1 tablespoon Butter
Pinch of Salt & pepper
1 Tomato slice
Handful of Iceberg lettuce
1 tablespoon burger sauce
6 slices of dill pickles

Instructions

In a cold pan, add your four bacon strips and turn the heat to medium. Allow the pan to heat up slowly and render out the bacon fat. Crisp the bacon on one side then flip and cook until you're happy with the crispiness.
Remove your bacon, add your butter and toast your burger buns until golden.
Remove your buns and add your meat to the pan. Smash down your patties with a burger smasher or a spatula and cook for 3 minutes. Add a pinch of salt and pepper.
Flip your burger, top with your American cheese and fry for a further 2 minutes.
Stack your patties on-top of each other and add your to bun. Place a burger dome or pan lid over it and allow the buns to steam for a few minutes.
Meanwhile, on your bottom bun add a generous layer of burger sauce and your pickles.
Top your bottom bun with lettuce, tomato and onion and add your crispy bacon pieces.
Add the top half of your burger to the bottom half and add more burger sauce under the top bun.

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 951Total Fat: 60gSaturated Fat: 24gTrans Fat: 2gUnsaturated Fat: 30gCholesterol: 276mgSodium: 1178mgCarbohydrates: 17gFiber: 1gSugar: 5gProtein: 84g

Smash Burger

April 28, 2025 By Joe

You're in the right place if you're searching for the perfect burger! Smash burgers are super easy to prepare. I talk you through each step and provide tips for success. See just how easy it is to make, you will not be disappointed.

[feast_advanced_jump_to]

Ingredients

Before you begin, you will want to prepare your ingredients before you start to make this recipe super easy. This includes, dividing the ground beef in two and forming them into loose meatballs. Also preparing the tomato, onion and lettuce.

140g Ground beef (shaped into two loose meatballs)
Brioche burger buns
Red onion
Butter
salt&pepper
Yellow mustard
Tomato
Dill pickles
Burger Sauce
American burger cheese
Iceberg lettuce

See recipe card for quantities.

Step by step photographs...

Step 1: In a pan on medium heat, toast your burger buns with a tablespoon of butter. Then set aside.

Step 2: Turn the heat up until your pan is smoking hot. Add the two ground beef balls and smash them down as flat as you can get them with a burger press or spatula. To avoid the meat sticking to your press or spatula, slide it off rather than lift. Add a pinch of salt.

Smash burgers cooking topped with mustard

Step 3: Fry for a couple of minutes, add a splash of mustard to each patty. then flip the patties over. Add a pinch of salt and pepper then add a slice of cheese to each.

Step 4: Cover with a burger dome or pan lid for 30 seconds or until your cheese is melted.

Step 5: Stack the patties on top of one another, then add your top burger bun and cover with the dome to steam.

Bottom bun topped with sauce and pickles

Step 6: On the bottom bun, add a generous layer of burger sauce and your pickles.

Bottom bun topped with lettuce, tomato and red onion

Step 7: Next, add your lettuce, sliced tomato and sliced red onion.

Step 8: Finally, place the top of the burger from the pan and place it on-top of the onion. Dig in!

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

What about the burger sauce?

You can use burger sauce that you can buy from any convenience store, however I highly recommend making my Big Mac Sauce to add an extra level of flavor to this mighty smash burger!

Which buns can I use for this recipe?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple burger bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

The classic smash burger is exactly as written in this post. However, if you want to use up other items you have in your refrigerator or you need to switch it up for dietary requirements, then absolutely do that.

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - It will no longer be a Smash Burger but the beef hamburger can be replaced with a plant-based burger to make this vegetarian.

Variations

Onions- why not go all out and have your burger 'Animal style' by topping with these incredible caramelized onions.
Spicy - add an extra burst of flavor by topping with this unbelievable chili jam!
Bacon - missing your bacon fix with this smash burger? Not to worry, try this delicious bacon jam!

Equipment

Storage

Store the wet ingredients separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Top Tip

FAQ

Why do you smash the burger?

Its simple really, smashing the burger gives you a crispy, caramelized sear to your patties that simply frying just won't do.

What meat should I use for my Smash Burgers?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Looking for other recipes like this? Try these:

Recipe

Smash Burger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Ingredients

5 oz (140g) Ground beef (shaped into two loose meatballs)
1 Brioche burger buns
1 slice of red onion
1 tablespoon Butter
Pinch of salt & pepper
1 tablespoon yellow mustard
1 slice of tomato
5 Dill pickles slices
1 tablespoon Burger Sauce
2 slices of American burger cheese
Handful of Iceberg lettuce

Instructions

In a pan, on medium-low heat, melt your butter and toast your burger buns until golden.
Remove the buns, turn the heat to high and add your ground beef balls. Smash your balls down as thinly as you can using a burger smasher or a spatula with no holes. Fry on one side for 3 minutes.
When you see that the patties are almost cooked, season with salt and pepper and top with a squirt of mustard. Flip your patties with a metal spatula and a scraping motion.
Add a slice of cheese to each patty and cover with a burger dome or pan lid to melt the cheese.
When the cheese has melted, stack your patties on-top of one another and add your top burger bun. Cover with a burger dome or pan lid and steam the bun for a few minutes.
Meanwhile, add a generous layer of burger sauce to your bottom bun and add your pickles, lettuces, sliced tomato and red onion.
Finally, add the top half of your burger to the bottom half. Enjoy!

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1126Total Fat: 67gSaturated Fat: 30gTrans Fat: 2gUnsaturated Fat: 32gCholesterol: 300mgSodium: 1378mgCarbohydrates: 51gFiber: 3gSugar: 11gProtein: 77g

French Onion Burger

April 28, 2025 By Shannon

Jump to Recipe

A thick, juicy burger patty, oozing Gruyère cheese and a healthy dollop of sweet, caramelized onions. This French Onion Burger is utterly irresistible and certainly packs a flavorful punch.

About this French Onion Burger:

The star of the show with this burger is the perfect balancing of French flavors: sweet caramelized onions, nutty Gruyère cheese and sharp Dijon mustard. You can find my perfect caramelized onion recipe here of follow the steps below. This recipe will show you how to create the perfect sear on your burger, perfectly toast and steam your buns and how to construct this oozy and delicious French Onion Burger.

[feast_advanced_jump_to]

Ingredients

160g beef patty
Caramelized onions
Slices of Gruyère cheese
Dijon mustard
Butter
Brioche burger bun

See recipe card for quantities.

Step by step photographs:

Step 1: Over a medium-low heat, add your butter to a pan and toast your bread buns.

Step 2: Remove your buns, to the same pan add your burger patties. Turn the heat to high heat and cook on one side for 5 minutes and add salt and pepper.

Step 3: After 5 minutes, flip your burger and cover with Gruyère cheese.

Step 4: Place a burger dome or pan lid over the burger. Reduce the heat to medium and let the cheese melt under the dome for 5 minutes.

Bottom bun toasted and smeared with Dijon mustard

Step 5: To the bottom bun, add a healthy amount of Dijon mustard.

Burger bun topped with caramelized onions and burger top bun

Step 6: Once your cheese has melted and the burger has cooked under the dome, add your caramelized onions and the top bun.

Step 7: Place your burger dome on top of your burger and allow the buns to steam.

Step 8: Add the top half of your burger to the bottom half. Dig in!

What about the Caramelized Onions?

Follow the steps below or for the full recipe follow my perfect caramelized onion recipe here.

Step 1: Over a low heat, melt the butter in a pan, add your onions.

Step 2: After 10 minutes add a pinch of salt. The salt will help draw out some moisture and let the natural sugars release.

Step 3: Optional step: If you're in a hurry, add a tablespoon of brown sugar after the onions have started to caramelize.

Step 4: Stir in the sugar and allow to continue cooking on a low heat for a further 30 minutes.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this French Onion Burger?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple seeded bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

This French Onion Burger has wonderfully balanced flavors of salty and sweet, pairing with nutty slices of Gruyere cheese. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Cheese - if you're finding it tricky to source Gruyere cheese for this recipe, Comté cheese is a great alternative.
Bun - use gluten free buns instead of brioche bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Equipment

Storage

Store the wet ingredients from your French Onion Burger (Dijon mustard, cheese and caramelized onions) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, Dijon mustard, cheese and caramelized onions as instructed above.

Top Tip

For the best caramelized onions possible- Go Low and Slow. It really is worth repeating as it is the key to achieving perfectly caramelized onions. On a low heat, slowly sweat your onions, allowing all of the magnificent natural sugars to release.

FAQ

What kind of beef patty works best for a French Onion Burger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Why should I add my caramelized onions last?

Make sure you layer your caramelized onions on-top of your cheese and patties. You don't want your burger to fall apart because the caramelized onions have soaked into the bottom bun. You need good structure to your burger to avoid a sloppy mess!

Looking for other French recipes like this? Try these:

Pairing

Here are some of my favorite burger recipes:

Recipe

French Onion Burger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Additional Time: 40 minutes

Total Time: 1 hour

A thick, juicy burger patty, oozing Gruyère cheese and a healthy dollop of sweet, caramelized onions. This French Onion Burger is utterly irresistible and certainly packs a flavorful punch.

Ingredients

6 oz (160g) beef patty
½ (70g) cup caramelized onions
2 slices of Gruyère cheese
1 tablespoon Dijon mustard
1 tablespoon butter
1 brioche burger bun

Instructions

In a pan, over a medium-low heat, melt your butter and toast your brioche buns until golden.
Remove your buns, turn the heat to high and add your burger patty. Fry on one side for 5 minutes and add salt and pepper.
After 5 minutes, flip your burger and layer your slices of Gruyere cheese.
Place a burger dome or pan lid over your burger, reduce the hear to medium and allow your cheese to melt and patty to cook for 5 minutes.
Meanwhile, to the bottom bun, add a healthy amount of Dijon mustard.
Once your cheese has melted and the burger has cooked, add your caramelized onions and the top bun.
Place your burger dome or pan lid back over your burger and allow the bun to steam for 2 minutes.
Finally, add the top half of your burger to the bottom half. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 851Total Fat: 53gSaturated Fat: 31gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 214mgSodium: 1634mgCarbohydrates: 64gFiber: 4gSugar: 13gProtein: 30g

Chili Cheeseburger

April 23, 2025 By Dan

A thick, juicy burger patty, oozing cheese and a healthy dollop of sweet and spicy chili jam. This Chili Cheeseburger is for spice and cheese lovers alike and certainly packs a flavorful punch.

Our Chilli Cheeseburger was crowned the ULTIMATE cheeseburger by our Instagram followers and we couldn’t agree more. A seriously great choice!

About this Chili Cheeseburger:

As you know, I love to add a spicy twist to so many classic favorites, whether its a cajun mac and cheese, masala chips or spicy vegetable s p ring rolls I know how a bit of spice can go a long way. This recipe takes one of my favorite meals, a classic cheeseburger, and ups the flavor with a sticky, sweet and spicy chili jam. This recipe will show you how to construct the perfect, oozy cheeseburger and how to make a super simple chili jam. You just have to make this Chili Cheeseburger!

[feast_advanced_jump_to]

Ingredients

Sliced jalapeños
Sliced red chili
Chili crisp oil
Brown sugar
Butter
Mayonnaise
American cheese
Seeded burger bun
160g beef patty
Salt

See recipe card for quantities.

Instructions

Step 1: Into a pan on medium-low heat, add your butter and toast your buns until golden.

Step 2: Remove your buns, add your crispy chili oil and your sliced chilies and fry on a high heat until softened.

Step 3: Add your brown sugar, turn the heat to medium, add a pinch of salt and allow to caramelize. Stir continuously for about 3 minutes until you have a sticky chili jam.

Step 4: Remove your chili jam, wipe your pan clean, add some oil and fry your burger patty that is seasoned with salt. Cook for 5 minutes on each side.

Step 5: Add your slices of cheese.

Step 6: Cover with a burger dome or pan lid and allow the cheese slices to melt.

Bottom burger bun topped with mayonnaise

Step 7: To your bottom toasted bun, add a healthy layer of mayonnaise.

Burger bun topped with chili jam and top burger bun

Step 8: Top your cheesy patty with a generous amount of chili jam and the top burger bun.

Step 9: Cover with a burger dome or pan lid and allow your bun to steam.

Step 10: Add the top half of your burger to the mayonnaise smothered bottom half. Dig in!

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this recipe?

I have paired this burger with a simple burger bun, the easy recipe can be found here: Homemade Hamburger Buns.

Alternatively, you can definitely use a brioche burger bun, the recipe can be found here: Brioche Hamburger Buns recipe.

Substitutions

This Chili Cheeseburger has wonderfully balanced flavors of salty and spicy, pairing with a classic American slice of cheese. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Equipment

Storage

Store the wet ingredients (mayonnaise, cheese and chili jam) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, mayonnaise, cheese and chili jam as instructed above.

Top Tip

Make sure you layer your chili jam on-top of your cheese and patties. You don't want your burger to fall apart because the jam has soaked into the bottom bun. You need good structure to your burger to avoid a sloppy mess!

FAQ

What meat should I use for my Chili Cheeseburger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

Can I change the spiciness of my chili jam?

Of course! There are a few ways to vary the spice levels. Want it a little bit milder? Use regular oil instead of chili crisp oil. Want to be brave and make it even spicier? Use scotch bonnet or habanero chillies for intense heat.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with Chili Cheeseburgers:

Recipe

Chili Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A thick, juicy burger patty, oozing cheese and a healthy dollop of sweet and spicy chili jam. This Chili Cheeseburger is for spice and cheese lovers alike and certainly packs a flavorful punch.

Ingredients

2 sliced jalapeños
2 sliced red chili
2 tablespoons chili crisp oil
1 tablespoon brown sugar
1 teaspoon butter
1 tablespoon mayonnaise
2 slices of American cheese
1 seeded burger bun
6 oz (160g) beef patty
A pinch salt

Instructions

In a pan, on a medium-low heat. melt your butter and toast your buns until golden.
Remove your buns, add your chili crisp oil and your sliced chillies. Turn the heat up to high and fry until softened.
Add your brown sugar, turn the heat down to medium, add a pinch of salt and allow to caramelize. Stir continuously for about 3 minutes until you have a sticky chili jam.
Set aside your chili jam, wipe clean and add a splash of oil. Add your patty, season with salt and fry for 5 minutes on each side.
When cooked, add your slices of cheese and cover with a burger dome or pan lid to allow the cheese to melt.
Meanwhile, to your bottom toasted bun, add a healthy layer of mayonnaise.
When your cheese has metled, top with a generous helping of chili jam and the top burger bun.
Cover with a burger dome or pan lid and allow the bun to steam for 2 minutes.
Finally, add the top half of your burger to the mayonnaise smothered botttom half. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 774Total Fat: 51gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 53mgSodium: 1287mgCarbohydrates: 64gFiber: 4gSugar: 23gProtein: 18g

Caramelized onions

April 23, 2025 By Caroline

Learn how to make rich, sweet and golden brown caramelized onions using only 4 ingredients! These will be the show stopper for any burger and will level up your cheeseboards!

About the Caramelized onions:

Good caramelized onions take time, great caramelized onions take patience. The secret to perfection is simply this: low and slow. Allow your onions to sweat in butter on a low heat and only stir occasionally.

This will allow the natural sugars in the onion to break down and the caramelizing process will begin. The whole process should take around 40-45 minutes! This recipe speeds the process along by adding brown sugar but, if you have the time, allow them to caramelize in the pan without sugar!

[feast_advanced_jump_to]

Ingredients

White onion (diced)
Salt
Brown sugar
Butter

See recipe card for quantities.

Step by step photographs:

Step 1: Over a low heat, melt the butter in a pan, add your onions.

Step 2: After 10 minutes add a pinch of salt. The salt will help draw out some moisture and let the natural sugars release.

Step 3: Optional step: If you're in a hurry, add a tablespoon of brown sugar after the onions have started to caramelize.

Step 4: Stir in the sugar and allow to continue cooking on a low heat for a further 30 minutes.

Variations

These onions have flavors that truly speak for themselves, however there are a few extra ingredients you can add that more adventurous cooks can follow:

Red wine- add a splash of red wine to your onions for the last 10 minutes for a deeper, full bodied flavor.
Balsamic vinegar - add a splash of balsamic vinegar at the end of the cooking process to add a sharp yet sweet twist.
Garlic - for those garlic lovers that can't get through a recipe without adding a few cloves, you can add one finely minced garlic clove in the final 10 minutes of cooking.

What recipes can I use these caramelized onions with?

Croque Monsieur - level up any cheese toasty or even add a spoonful of caramelized onions to your Croque Monsieur.
Blue cheese burger - adds a sweetness to a tangy, cheesy burger.
Oklahoma burger - as if this burger needed any more onion! Why not add an extra scoop of delicious caramelized onions?

Storage

Refrigeration - Allow your onions to cool completely then add to an airtight container. Transfer to the fridge and keep for up to 1 week.
Freezing - Allow your onions to cool completely, add to a freezer bag or portion into individual bags then freeze for up to 1 month.

Top Tip

I have to repeat it again here - Go Low and Slow. It really is worth repeating as it is the key to achieving perfectly caramelized onions. On a low heat, slowly sweat your onions, allowing all of the magnificent natural sugars to release.

FAQ

How long does it take to caramelize onions?

Patience is key! It can take around 30 - 45 minutes for the perfect caramelization to occur. Don't rush the process and take your time. However, if you're in a hurry this recipe gives you a tip for speeding up the process.

Which onions are best for caramelizing?

Classic caramelized onions only need white onion. However you can mix it up however you like depending on the depth of flavor you want. In my french onion soup recipe, I caramelize both white and red onion. If you're feeling adventurous, you can even use some finely diced shallots.

Pairing

These are my favorite dishes to serve caramelized onions with:

Recipe

How to Caramelize Onions

Yield: 1

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Learn how to caramelize onions easily! Discover tips and techniques to achieve the perfect golden brown color.

Ingredients

5 white onions diced
1 tablespoon salt
1 tablespoon (10g) unsalted butter
Optional: 1 tablespoon brown sugar

Instructions

Over a low heat, melt the butter in a pan and add your onions.
After 10 minutes, add your salt to help draw out moisture and let the natural sugars release.
Optional step: If you're in a hurry, add your brown sugar once your onions have started to caramelize.
Cook on low, stirring occasionally for a further 30 minutes.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 88Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 8mgSodium: 1613mgCarbohydrates: 15gFiber: 2gSugar: 8gProtein: 2g

Mac and Cheese Burger

April 23, 2025 By Joe

Oozy, cheesy mac and cheese on-top of a perfectly seared smash burger and topped with crispy bacon bits! You have to indulge in this sensational Mac and Cheese Burger!

About this Mac and Cheese Burger Recipe

I've seen mac and cheese loaded burgers on the menu in various burger joints now and after trying my fair few, I wanted to make it myself. You see, it's not just about slabbing a load of mac and cheese on a burger, it's about getting the build just right so that every mouthful is delightful.

This burger is stacked with a single layer of mayonnaise (honestly, its all you need) a small bed of shredded lettuce and a large smashed beef patty. All then topped with a hearty portion of this oozy, smoky mac and cheese, developed and refined purely for this recipe. The full mac and cheese recipe is linked separately to give you the best experience when making each part. Don't worry though, every ingredient you will need is listed in this post.

[feast_advanced_jump_to]

Ingredients

You could easily access ready made mac and cheese from a grocery store. However, this mac and cheese recipe has been developed and refined solely for this Mac and Cheese Burger recipe. I highly encourage you to prepare a portion before you begin. Ingredients and instructions can be found here or I have listed the ingredients further down in the post for ease. If time is limited, don't let this stop you.

Ground beef
Brioche burger buns
Shredded lettuce
Streaky bacon (finely chopped)
American burger cheese
Mac and cheese (see below for ingredients needed)
Butter

See recipe card for quantities.

Step by step photographs:

Buns and bacon frying in a pan with butter

Step 1: Over a low heat, melt the butter in a pan and toast the burger buns. At the same time, add your bacon pieces. After 1-2 minutes of toasting, remove the buns.

Step 2: Add your meat to the pan, then smash down using a burger smasher or spatula into a burger patty. It is your choice whether to make two patties or one large patty. Add salt and pepper.

cooked burger patties with cheese on top

Step 3: After two minutes, flip over the burger and add cheese.

Step 4: Cover with a burger dome or pan lid, to allow the cheese to melt.

bottom bun topped with mayonnaise and lettuce

Step 5: On the bottom bun, add a generous amount of mayonnaise. then top with shredded lettuce.

burger and cheese placed on to bottom bun

Step 6: Top the bottom bun with your burger patty and melted cheese.

Mac and cheese and bacon bits added to burger

Step 7: Next, add a generous scoop of mac and cheese, sprinkle with your bacon bits and add the top bun.

Step 8: Dig in!

What about the Mac and Cheese?

The star of the show in this burger is the deliciously oozy, cheesy Mac and Cheese, the recipe for my version can be found here: Baked Mac and Cheese. This Baked Mac and Cheese recipe is creamy, cheesy and baked with golden, crispy breadcrumbs (if you like).

Step 1: Prepare the cheese sauce by following the step by step instructions here.

Step 2: Combine the macaroni and the sauce together ready for loading on to the burger.

What you will need:

Macaroni
Grated Red Leicester
Grade Cheddar
Grated Gruyere
Grated (or chopped small) Mozzarella
Unsalted butter
Smoked paprika
White pepper
Flour
Milk
Heavy cream
Dijon mustard

See recipe post for quantities and instructions.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this recipe?

I have paired this burger with a brioche burger bun, the easy recipe can be found here: Brioche Hamburger Buns recipe.

Alternatively, you can definitely use a simple burger bun, the recipe can be found here: Homemade Hamburger Buns.

Substitutions

This Mac and Cheese Burger has wonderfully balanced flavors of creamy mac and cheese paired with deliciously crispy bacon pieces. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian. You can also substitute the bacon bits for glorious Caramalized onions!
Bun - use gluten free buns instead of white bread buns to make this gluten free.

Equipment

Storage

Store the wet ingredients (mayonnaise, mac and cheese) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, mayonnaise, cheese and bacon jam as instructed above.

Top Tip

Since the star of the show in this burger is the mac and cheese, I recommend using a variety of cheeses in your cheese blend to balance the flavor perfectly. You can always use pre-made mac and cheese but you just won't match the flavor explosion in my Mac and cheese recipe here.

FAQ

What type of meat is best for this Mac and Cheese Burger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

How can I smash my beef patty?

For my smash burgers, I use a smasher which is a flat, heavy tool. However, you can use a sturdy spatula with no holes to smash down your burgers. Because the patty is so thin, I also suggest using a sturdy metal spatula to flip your burgers and keep them in tact.

Looking for other burger recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Mac and Cheese Burger

Yield: 1

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Oozy, cheesy mac and cheese on-top of a perfectly seared smash burger and topped with crispy bacon bits!

Ingredients

5 oz (140g) ground beef
Brioche burger buns
1 handful of shredded lettuce
2 pieces of streaky bacon (finely chopped)
1 slice American burger cheese
1 cup (200g) Mac and cheese (see notes)
1 tablespoon butter

Instructions

In a pan, over a low heat, melt your butter and toast your brioche buns until golden.
At the same time, add your sliced streaky bacon pieces and fry until crispy.
Remove your buns and add your meat to the pan, Using a burger smasher or a spatula with no holes, smash down your meat into a thin patty. Cook on one side for 2-3 minutes. Then, with a sturdy spatula, flip your patty, season with salt and pepper and fry for a further 1-2 minutes.
Add your slice of American cheese, top with a burger dome or pan lid and allow your cheese to melt.
Meanwhile, on your bottom bun, add a generous spread of mayonnaise and a handful of shredded lettuce.
When your cheese has melted, place your burger patty on-top of your bottom bun.
Finally, add a generous scoop of your mac and cheese, top with your crispy bacon bits and add your top bun.

Notes

Mac and cheese recipe

Nutrition Information:

Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1180Total Fat: 71gSaturated Fat: 33gTrans Fat: 2gUnsaturated Fat: 33gCholesterol: 322mgSodium: 1287mgCarbohydrates: 48gFiber: 3gSugar: 8gProtein: 84g

Mexican Burger

April 22, 2025 By Dan

This Mexican burger is one of my all time favorites! It's topped high with homemade guacamole, pico de gallo, pepper cheese and sour cream. What's not to like? There are probably a few Mexican burger recipes out there but few will stack up to this!

If you must, use shop bought guac and salsa but when you make your own, it really takes this mega burger up a few notches.

About this recipe.

Like so many of my recipes, this Mexican burger was a bit of an experiment. I made a Mexican feast for friends the day before and had some leftover guacamole and pico de gallo. So of course I wasn't going to let that go to waste.

You can make this burger in minutes when you have all the ingredients prepared.

[feast_advanced_jump_to]

Ingredients

There aren't a lot of ingredients in this Mexican burger recipe. I hope you try my homemade guacamole and pico de gallo but you can use shop bought versions if that's more your cooking style.

180g Ground beef
Burger buns
Guacamole
Pico de Galo
butter
salt&pepper
Sour Cream

See recipe card for quantities.

Step by step photos

Follow the photos below and see just how easy it is to make this Mexican burger in minutes.

Step 1: Over a low heat, melt the butter in a pan, then toast the buns for 1-2 minutes. Set aside.

Step 2: Turn the heat up to high, when the pan is smoking hot, add the burger patty. Cook for 5 minutes on one side, season with salt and pepper.

Step 3: After 5 minutes, flip over, add a pinch of salt and pepper, then add your cheese.

Step 4: After you have a good sear, turn the heat down and top the cheese with the top bun. Cover with a burger dome or pan lid for up to 5 minutes. This will allow the cheese to melt and the burger bun to soften as it steams.

Step 5: Layer the bottom bun with a healthy portion of sour cream, then place on your burger patty.

Burger topped with guacamole and pico de galo

Step 6: Top with healthy layer of guacamole and then add some Pico de Gallo.

Step 7: Finish with the top burger bun. Now this is a burger!

Step 8: Dig in!

Variations

Giving the visitor ideas on how they can change this recipe to better suit their dinner guests, or their cultural cuisine, is a great way to increase the chances they make the recipe

Smash Burger Style - Divide the burger patty into two equal sized patties and cook them as you would a smash burger.
Other Mexican Ingredients - You aren't limited to using guacamole or pico de gallo though these work really well. Top the burger with your favourite salsa if you like.
Cheese - I like to use hot pepper cheese in my Mexican burger but you can use the cheese of your choice.
Gluten free: If you are gluten free, try using a gluten free burger bun. It will still be amazing.

Equipment

A good heavy pan or skillet: These work best for cooking burgers. I have tried in cheaper pans but you won't get as good of results.

A burger press and dome: If you are thinking about upping your burger game, purchase a burger press and dome if you don't already have one. You can use a spatula and a lid to your pan but the burger press and dome do a much better job.

A sharp metal spatula: Great for flipping the burger.

Storage

If you are making a few of these burgers, you can alway prepare everything a day or tow ahead of cooking. Store everything in separate airtight containers.

I don't recommend trying to reheat a burger like this.

Top Tip

Use your eyes. Recipes are guides but at the end of the day, look at the burger and decide when it is a good time to flip it or take it off the heat. Only you know how you want your burger cooked.

FAQ

Should I season the meat before or after forming the patties?

Season after forming the patties. If you mix salt into the beef beforehand, it can make the texture dense and sausage-like. For the best texture, form loose patties and then season both sides generously with salt and pepper just before or during frying.

How hot should the pan be for frying burgers?

Get the pan smoking hot—cast iron is ideal. You want an aggressive sear to form that delicious crust. Let the burger sit undisturbed for a couple of minutes to develop that golden-brown exterior before flipping.

How long should I cook a burger on the stove?

For a standard ¾- 1 inch thick patty:
3–4 minutes per side for medium-rare
5–6 minutes per side for well done
Use a meat thermometer for accuracy:
Medium-rare: 130–135°F (54–57°C)
Medium: 140–145°F (60–63°C)
Well-done: 160°F (71°C)

The patty in this recipe can be slightly thicker than 1 inch, so use your eyes or better a meat thermometer to cook the meat to your preferred doneness.

Looking for other burger ideas? Try some of these...

Recipe

Mexican Burger

Yield: 1

This Mexican burger isn't a light one but it's so good and worth every calorie and minute at the gym. The flavours are amazing and you can make this masterpiece in about 15 minutes too.

Ingredients

1 hamburger bun
1 tablespoon butter
6.5 oz ground beef preferably 70/30% meat to fat ratio
2 slices of burger chili cheese
2 tablespoon sour cream
½ cup guacamole
½ cup pico de gallo

Instructions

Over a low heat, melt the butter in a pan, then toast the buns in it for 1-2 minutes or until golden brown. Set aside.
Turn the heat up to high. When the pan is smoking hot, add the burger patty. Cook for 5 minutes on one side and season with salt.
After 5 minutes, flip over, add a pinch of salt and pepper, then add your cheese.
When you have a good sear, turn the heat down to medium and cover with a burger dome or pan lid for up to 5 minutes. This will allow the cheese better and cook the meat through to your preference. Watch it.
Spread a healthy portion of of sour cream over the bottom bun and then top it with the burger from the pan.
Top with a generous layer of guacamole and then add some Pico de Gallo. Stack it high!
Finish with the top burger bun. Now this is a burger!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 3035Total Fat: 184gSaturated Fat: 65gTrans Fat: 2gUnsaturated Fat: 96gCholesterol: 604mgSodium: 5305mgCarbohydrates: 156gFiber: 20gSugar: 33gProtein: 188g

Bacon Jam Double Cheeseburger

April 22, 2025 By Shannon

Sticky-sweet bacon jam, two perfectly seared smash burgers and melted American cheese, this Bacon Jam Double Cheeseburger is utterly irresistible.

About this Bacon Jam Double Cheeseburger:

If you're a lover of classic bacon cheeseburgers, then this is the recipe for you but with a sweet twist. The star of the show in this burger is the moreish bacon jam, onion and bacon pieces beautifully caramelized in maple syrup. You won't settle for just bacon rashers in your burgers again!

[feast_advanced_jump_to]

Ingredients

Ground beef
Seeded burger bun
Bacon jam (See recipe card for ingredients and instructions)
American burger cheese
Mayonnaise
Butter
Salt & pepper

See recipe card for quantities.

Step by step photographs:

Step 1: In a pan on medium heat, melt your butter and toast your buns.

Step 2: Add your meat to the pan, then smash down using a burger smasher or spatula into a burger patty. It is your choice whether to make two patties or one large patty. Add salt and pepper.

Smashed burger patties topped with cheese

Step 3: Add your cheese to the patties and stack them on-top of each other.

burgers topped with bacon jam and bun lid

Step 4: Add your bacon jam, top bun and burger dome/ pan lid to steam your buns.

Step 5: To your bottom bun add mayonnaise.

Step 6: When your buns are steamed, add the top half of your burger to the bottom half. Dig in!

What about the bacon jam?

You can find the recipe for my irresistible bacon jam in the recipe card. However, if you prefer, you can see step by step photographs here: Bacon Onion Jam. A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney.

What beef should I use for the patty?

The perfect burger patty needs to have a 70/30 meat to fat ratio. This allows the beef to remain succulent and juicy when cooked and adds a depth of flavor that low fat beef just can't match.

Which buns can I use for this recipe?

I have paired this burger with a simple burger bun, the easy recipe can be found here: Homemade Hamburger Buns.

Alternatively, you can definitely use a brioche burger bun, the recipe can be found here: Brioche Hamburger Buns recipe.

Equipment

Substitutions

This bacon jam burger has wonderfully balanced flavors of salty and sweet, pairing with a classic American slice of cheese. However, if you want to use up other items you have in your refrigerator then here are some ideas:

Cheese - instead of using a slice of American cheese, an Aged cheddar will melt perfectly or a slice of Mozzarella.
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

Storage

Store the wet ingredients (mayonnaise, cheese and bacon jam) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

Reheating: To reheat your raw patties, simply thaw out overnight in the refrigerator and fry as instructed above. If you’re reheating cooked patties, heat them in a pan or skillet until they are heated through. Finally, recombine with your buns, mayonnaise, cheese and bacon jam as instructed above.

Top Tip

This Bacon Jam Burger asks for two smashed patties. When forming your patties, make sure to simply shape them loosely into a ball shape. You’ll end up with a dense burger otherwise. Also, don’t skip steaming the buns and cheese, the cheese will melt perfectly through the steam heat and the buns will become delectably soft.

FAQ

What type of meat is best for this Bacon Jam Double Cheeseburger?

All you need for the perfect patty is good quality ground beef that is 70/30 meat to fat ratio. It contains the perfect amount of fat to keep your burger patties juicy and flavorful.

How can I smash my beef patty?

For my smash burgers, I use a smasher which is a flat, heavy tool. However, you can use a sturdy spatula with no holes to smash down your burgers.

Should I season my Bacon Jam Double Cheeseburgers?

Like stated in this recipe, I recommend only using salt to season your patties as if you add pepper it might burn and leave a bitter taste. Add pepper after the second flip to avoid this!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with [this recipe]:

Recipe

Bacon Jam Double Cheeseburger

Yield: 1

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Sticky-sweet bacon jam, two perfectly seared smash burgers and melted American cheese, this Bacon Jam Double Cheeseburger is utterly irresistible.

Ingredients

FOR THE BACON JAM (MAKES 1 CUP)
200g streaky bacon
1 Red Onion
2 teaspoon brown sugar
¼ cup maple syrup
1 tablespoon balsamic vinegar
FOR THE BURGER
160g Ground beef
1 seeded burger bun
½ cup bacon jam
2 slices American cheese
¼ cup Mayonnaise
1 teaspoon salt & pepper

Instructions

Starting with the jam, over a low heat, add your diced bacon to a pan without adding any additional fat. Allow the fat to render and after about 5 minutes, turn up the heat to medium-high to allow the bacon to crisp for 5 more minutes.
Next, add the red onion and cook until translucent - about 3-4 minutes. Turn the heat back to low, add your maple syrup, balsamic vinegar and sugar. Stir continuously for 2-3 minutes and allow the onion and bacon to caramalize.
Remove from the heat, allow the mixture to cool and transfer to your serving container.
Now for the burger...In a pan, on a medium heat, melt your butter and toast your burger buns until golden.
Form your beef into two 80g balls. To the same pan, add your meat to the pan and smash it down using a burger smasher or spatula. Season each side with salt and pepper. Fry on each side for 2 minutes.
Add your slices of American cheese to each patty, then stack the patties on-top of each other.
Add your bacon jam, top with the top burger bun and place a burger dome or pan lid on-top for 3 minutes to allow the cheese to melt and bun to steam. Meanwhile, add a generous spread of mayonnaise to your bottom bun.
Finally, when your bun has steamed and the cheese has melted, place the top half of your burger on-to your bottom bun. Dig in!

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 1308Total Fat: 94gSaturated Fat: 27gTrans Fat: 2gUnsaturated Fat: 60gCholesterol: 236mgSodium: 3109mgCarbohydrates: 42gFiber: 1gSugar: 15gProtein: 69g

Bacon Onion Jam

April 22, 2025 By Shannon

A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney. If you want to impress your guests at your next barbecue, you have to make this irresistible Bacon Onion Jam.

About this Bacon Onion Jam:

This simple chutney uses only a few ingredients that you might already have to hand. By simply frying onions and bacon until wonderfully crispy, then adding maple syrup, sugar and balsamic vinegar you can make this jam in less than 15 minutes! Perfect for adding an extra explosion of flavor to any burgers, toasties or cheeseboards.

[feast_advanced_jump_to]

Ingredients

Streaky bacon
Red Onion
Brown sugar
Maple syrup
Balsamic vinegar

See recipe card for quantities.

Step by step photographs:

Step 1: Over a low heat, cook the bacon without any additional fat. On a low heat, this will render out the fat. After 5 minutes, turn up the heat to crisp the bacon (another 5 minutes). At this point you can add 1tbsp oil. Grocery store bacon usually has a lot of excess moisture, so this step will remove unneeded moisture.

Step 2: Now add the red onion, and cook until translucent. This should take 3-5 minutes.

Step 3: Turn the heat back to low and add the maple syrup, vinegar and sugar. Stirring continuously for 2-3 minutes, allow to caramelize and then take off the heat.

Step 4: Allow your jam to cool and transfer to a serving container.

Substitutions

This recipe is so simply and only uses a few ingredients that you will probably have in your kitchen, however here are some substitutions you can make with what you have in your kitchen cabinets:

Maple syrup - a spoonful of honey will work as a perfect substitution for maple syrup. Date syrup will also caramlize your ingredients beautifully while also giving you a darker color. A good UK substitution would be golden syrup however if you search the shops you should be able to find maple syrup.
Balsamic vinegar - Red wine vinegar can be used as a substitution however you need to add an extra ½ teaspoon of sugar for every 1 tablespoon you use to make sure you still end up with a sweet jam. Adding apple cider vinegar with a splash or Worcester sauce will compliment the bacon jam perfectly.

Variations

If you're feeling adventurous and like shaking this recipe up to make it your own, here are some suggestions to get your ideas rolling:

Spicy bacon jam - similar to my chili jam recipe, why not spice things up. by adding a few sliced chillies?
Apple & bacon jam - perfect as a side for a cheeseboard, half the amount of onion in this recipe and replace it with diced apple to create a beautifully balanced chutney.
Coffee bacon jam - the most adventurous version of this jam I've seen when researching. Simply add a shot of espresso when you add your maple syrup and vinegar. This will deepen the flavor of your bacon jam even more!

Storage

Refrigeration: To store your bacon jam in the fridge, simply allow your mixture to cool completely, add to an airtight container and store in the fridge for up to 2 weeks.

Freezing: For the slight chance that you have any bacon jam left over, you can freeze it to use at a later date. Allow to cool completely, add to an airtight container and store in the freezer for up 3 months. When you're ready to use it again, allow to defrost completely and give it a good stir to recombine the ingredients before serving.

Top Tip

In order to get perfectly crispy bacon, i suggest going low and slow when cooking the bacon bits. Add the bacon to a cold pan and fry on a low heat to allow the fat to render and the bacon to crisp beautifully.

FAQ

What can I use Bacon Onion Jam for?

Bacon Onion Jam is the perfect topping for any cheeseburger, will add an extra depth of flavor to your cheese toasty and will brighten up any charcuterie board.

Can I can or jar my Bacon Jam for shelf storage?

Sadly, no. Due to its high fat content and low acidity, it will not work well with traditional canning methods. Instead, simply refrigerate or freeze using the storage steps above.

Pairing

This bacon onion jam is the perfect burger topper. Try out any of these burger recipes:

Recipe

Bacon Onion Jam

Yield: 1 cup

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

A perfect balance of sweet, smoky and savoury, this Bacon Onion Jam will level up any cheeseburger or can be used as a delicious chutney.

Ingredients

200g streaky bacon
1 Red Onion
2 teaspoon brown sugar
¼ cup maple syrup
1 tablespoon balsamic vinegar

Instructions

Over a low heat, add your diced bacon to a pan without adding any additional fat. Allow the fat to render and after about 5 minutes, turn up the heat to medium-high to allow the bacon to crisp for 5 more minutes.
Next, add the red onion and cook until translucent - about 3-4 minutes.
Turn the heat back to low, add your maple syrup, balsamic vinegar and sugar.
Stir continuously for 2-3 minutes and allow the onion and bacon to caramalize.
Remove from the heat, allow the mixture to cool and transfer to your serving container.

Nutrition Information:

Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 123Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 20mgSodium: 339mgCarbohydrates: 8gFiber: 0gSugar: 6gProtein: 7g

Chili Colorado

April 22, 2025 By Dan

I love a good curry, as you may know, but sometimes my flavor cravings take a detour, and that’s exactly what happened with this Chili Colorado.

It’s not a chili in the Tex-Mex sense, and it’s not Colorado the U.S. state—it’s actually named after the deep red color (colorado means "coloured red" in Spanish), which comes from the amazing dried chilies that build this dish from the ground up.

If you're into rich, bold sauces with tender chunks of meat that practically melt into your fork—then this Mexican classic is for you. I use homemade beef tallow to cook the stew but you could also use pork lard or vegetable oil.

What Is Chili Colorado?

Chili Colorado is a slow-cooked Mexican stew, usually made with beef (though pork or even chicken can be used), simmered in a sauce made from reconstituted dried red chilies, garlic, onions, and a few spices. The result?

Deep, earthy, smoky flavours with a mellow, fruity heat. It's not blow-your-head-off hot, but proper warming and complex.

It’s pure comfort food with layers of flavour. And yes, it’s brilliant served with rice, tortillas, or even spooned over nachos if you’re looking to really treat yourself.

If you're a fan of Mexican stews, you may also like this Carne Guisada. Both this Chili Colorado and the Chili Colorado work perfectly in Birria Tacos.

Ingredients

There aren't a lot of ingredients in an authentic Chili Colorado. Get them all together and prepared before you start cooking. It's easier that way.

dried guajillo chilies
dried ancho chilies
dried pasilla chili
garlic
onion
cumin seeds
Mexican oregano (or regular oregano)
beef or chicken stock
Salt and pepper to taste
marrow canoes
beef chuck or stewing steak
flour
oil (vegetable or lard)
cilantro (coriander)
lime

See recipe card for quantities.

Instructions

This recipe is quite easy to prepare. Once it's all in the pot, it's just a matter of letting it all simmer until the meat is fall apart tender.

Toasting the dried chilies in a pot over a medium heat.

Step 1: Tear open the chilies and remove the seeds. Don’t worry too much about getting them all. Then in a dry frying pan, toast them on both sides until fragrant and softened. Be careful not to burn the chillies. You might need to do this in batches.

Soaking the toasted chilies to rehydrate them.

Step 2: Transfer the toasted chillies to a bowl and cover with hot water. Let the chilies soak for 20 minutes.

Frying the onions and garlic in the pot in lard.

Step 3: Add about 2 tablespoon oil, tallow or lard to a pan over a medium-high heat. Stir in the cumin seeds and let them sizzle for about 30 seconds. Then add the chopped onions and sauté for about 5 minutes or until soft and translucent. Stir in the garlic and fry for another 30 seconds.

Blending the chilies, onions and garlic with stock to make a creamy sauce.

Step 4: Pour this all into a blender and add the soaked chilies. Taste the water they soaked in. If it is not bitter, add about a cup (250ml) of the water or stock if the soaking water tastes bitter. Blend until smooth.

Step 5: Dust the meat with the flour and shake off any excess flour. Heat the oil in the same pot you used to fry the onions and garlic and brown the meat in small batches. Do not overcrowd the pan.

Returning the meat to the pan and adding the chili sauce.

Step 6: Return all the meat to the pot and pour in your blended sauce. Bring to a simmer, then cover and cook over a low heat for about 2 hours.

Adding the marrow bones to the simmering sauce.

Step 7: If using marrow bones, roast them in a hot oven for about 25 minutes or until beginning to char and the marrow is soft. Then add as many as will fit into your pot. If they don’t all fit, just scoop out some of the marrow.

Adding oregano and ground cumin to the sauce.

Step 6: Continue simmering covered on a low heat. You can add the oregano and ground cumin whenever you like but I usually let the stew cook for an hour and then add them. Add to taste. You can always add more toward the end of cooking.

Finishing up the dish by seasoning with salt.

Step 9: When the meat is fall apart tender, continue to reduce it down until you are happy with the sauce consistency. It should be thick and out of this world delicious.

Step 10: Season with salt and pepper to taste and serve hot. I like to serve this chili colorado with lime wedges and warmed corn tortillas.

Equipment

A large heavy bottomed pot: This is a classic one pot dish. You just need one and you will love the results.

A blender: You will need a blender for blending the chili sauce. It needs to be really smooth.

A spatula: A good sharp spatula will come in handy when turning the meat when browning.

Storage

You can store any leftover in and airtight container for 3 to 4 days. It also freezes beautifully for up to 3 months.

Like most stews, Chili Colorado tastes even better the next day. So you can make this a day or so ahead of serving.

Top Tip

Like with curries, this dish improves with time. Make it the day before and reheat for even more flavour.

FAQ

What Kind of meat is best for Chili Colorado?

Beef chuck roast is a classic choice because it’s marbled with fat and breaks down beautifully until tender. I used stewing steak which is also very good but has less fat and needs to simmer a little longer.

Is Chili Colorado spicy?

It’s usually moderate in heat. It’s deep and warming rather than fiery. You can up the heat by adding dried Árbol chilies, chipotle or a little cayenne. If you want it to be mild, use only guajillo and ancho chilies.

What do you serve with Chili Colorado?

It’s delicious with Mexican rice, warmed tortilla or even over pasta. Garnish with chopped cilantro (coriander), lime wedges and cheese if you like.

Can you use other meats for this recipe.

Beef is by far the most popular for making Chili Colorado but chicken, lamb and pork are also often added. The cooking times will vary.

Want to try more bold flavored stews? Try these...

Pairing

This Chili Colorado is amazing on its own with a few warmed corn tortillas. You might like to have a good starter though which is where these Mexican favourites come in.

Recipe

Chili Colorado

Yield: 4 to 6

Prep Time: 30 minutes

Cook Time: 2 hours

Total Time: 2 hours 30 minutes

Chili Colorado is a real classic. In this recipe, I add marrow bones to the sauce as it simmers which is very good but optional. You can roast the marrow bone one or two days ahead of cooking the stew if more convenient.

Ingredients

6 dried guajillo chilies
6 dried ancho chilies
2 - 4 dried pasilla chilies
6 cloves garlic, roughly chopped
2 medium onions, finely chopped
3 cups (750ml) beef stock, chicken stock or water
3 lbs beef chuck or stewing steak
1 cup flour, for dusting
oil (vegetable oil, pork lard or beef tallow
4 beef marrow canoes (optional)
1 tablespoon ground cumin
Mexican oregano (or regular oregano)
Salt and pepper to taste
cilantro (coriander)
lime

Instructions

Tear open the chilies and remove the seeds. Don’t worry too much about getting them all. Then in a dry frying pan, toast them on both sides until fragrant and softened. Be careful not to burn the chillies. You might need to do this in batches. Each batch shoud only take a minute or two.
Transfer the toasted chillies to a bowl and cover with hot water. Let the chilies soak for 20 minutes.
Meanwhile, add about 2 tablespoon oil, tallow or lard to a pan over a medium-high heat. Stir in the chopped onions and sauté for about 5 minutes or until soft and translucent. Stir in the garlic and fry for another 30 seconds.
Pour this all into a blender and add the soaked chilies. Taste the water they soaked in. If it is not bitter, add about a cup (250ml) of the water to the blender. If the water tastes bitter, add water or stock. Blend until smooth. Set aside.
Dust the meat with the flour and shake off any excess flour. Heat the oil in the same pot you used to fry the onions and garlic and brown the meat in small batches. Do not overcrowd the pan. Each batch should only take about 3 minutes.
Return all the meat to the pot and pour in your blended sauce. Add 2 cups (500ml) stock and bring to a simmer, then cover and cook over a low heat for about 2 hours.
If using marrow bones, roast them in a hot oven for about 25 minutes or until beginning to char and the marrow is soft. Then add as many as will fit into your pot. If they don’t all fit, just scoop out some of the marrow. Roasting the marrow bones can be done a day or two ahead of cooking the stew.
Continue simmering covered on a low heat. You can add the oregano and ground cumin whenever you like but I usually let the stew cook for an hour and then add them. Add to taste. You can always add more toward the end of cooking.
When the meat is fall apart tender, continue to reduce it down until you are happy with the sauce consistency. It should be thick and coating the meat.
Season with salt and pepper to taste and serve hot. I like to serve this chili colorado with lime wedges and warmed corn tortillas.

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 1003Total Fat: 47gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 27gCholesterol: 333mgSodium: 497mgCarbohydrates: 35gFiber: 3gSugar: 8gProtein: 110g

« Previous Page
1
…
7
8
9
10
11
…
24
Next Page »

About this Bacon Double Cheeseburger

Ingredients

Instructions

What beef should I use for the patty?

What about the burger sauce?

Which buns can I use for this recipe?

Substitutions

Variations

Equipment

Storage

Top Tip

FAQ

Related

Recipe

Ingredients

Instructions

Nutrition Information:

Ingredients

Step by step photographs...

What beef should I use for the patty?

What about the burger sauce?

Which buns can I use for this recipe?

Substitutions

Variations

Equipment

Storage

Top Tip

FAQ

Related

Recipe

Ingredients

Instructions

Nutrition Information:

About this French Onion Burger:

Ingredients

Step by step photographs:

What about the Caramelized Onions?

What beef should I use for the patty?

Which buns can I use for this French Onion Burger?

Substitutions

Equipment

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

About this Chili Cheeseburger:

Ingredients

Instructions

What beef should I use for the patty?

Which buns can I use for this recipe?

Substitutions

Equipment

Storage

Top Tip

FAQ

Related

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

About the Caramelized onions:

Ingredients

Step by step photographs:

Variations

What recipes can I use these caramelized onions with?

Storage

Top Tip

FAQ

Pairing

Recipe

Ingredients

Instructions

Nutrition Information:

About this Mac and Cheese Burger Recipe