Double Bacon Smoked Gouda Burger

Indulge in the ultimate flavor bomb with this Double Bacon Smoked Gouda Burger, where juicy, cheesy patties meet a rich, smoky-sweet bacon jam. Ground venison or beef is stuffed with smoked gouda, grilled to perfection, and layered with crispy bacon, peppery arugula, and caramelized red onions on a soft pretzel bun. The star of the show, a slow-simmered bacon jam infused with jalapeño, bourbon, and a touch of our Mango Habanero Pepper Jelly, adds a bold, savory-sweet kick that elevates every bite. Perfect for backyard cookouts or an indulgent dinner, this burger delivers a decadent combination of textures and flavors that’s impossible to resist.

Instructions

1. Divide meat into 8 equal balls (1/4 lb each). Flatten into 1/4–1/2 inch patties.

2. Place 1/4 cup gouda onto one patty, top with another patty, seal edges well. Repeat until all burgers are shaped. Season with salt and pepper.

3. Make bacon jam: cook diced bacon until crisp, set aside. Sauté onion until caramelized, then add garlic and jalapeño. Stir in bacon, Mango Habanero Pepper Jelly, syrup, vinegar, sugar, Worcestershire, coffee, bourbon, salt, and pepper. Simmer for 50–60 minutes until thick and jammy.

4. Cook 4 slices of whole bacon separately and set aside.

5. Grill burgers 3–4 minutes per side until internal temp reaches 135°F.

6. Toast buns.

7. Assemble: pretzel bun bottom, red onion, arugula, slice of bacon, burger patty, bacon jam, and top bun. Garnish with pickle skewered on top.