
Stuffed Cheeseburger Buns with Bacon Jam

Grilling a burger that has been stuffed inside of the bun might sound like we’re overcomplicating a classic, but the end result is nothing short of amazing. Why do we love it? The toasty bread soaks up all the delicious, beefy juices and doesn’t fall apart like other over-the-top burger preparations.
Stuffed Cheeseburger Buns with Bacon Jam
Servings
4-6
Prep Time
15 minutes
Cook Time
45 minutes
Recipe by: Jordan Isom | Fire Food Family
Make sure to press the ground beef all the way to the edges of the bread. This will seal everything in. Don’t forget—searing the meat is only the first step to the cook. Make sure to finish things over indirect heat or in the oven to ensure the meat gets cooked to temp and that your bread gets nice and crusty.

Ingredients
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1 pound of bacon, cut into 1-inch pieces
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1 medium sweet onion, sliced thin
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1-2 tbsp apple cider vinegar
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1/8 cup + 1 tbsp brown sugar
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1-2 tbsp maple syrup
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4-6 kaiser rolls, unsliced
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2 pounds of ground beef
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2 tbsp The Go-To Seasoning
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8-12 slices American cheese
Directions
Making the Bacon Jam
In a sauté pan over medium heat, cook down bacon until almost crisp.
Set aside. Leave a few tablespoons of bacon grease in your pan and cook down the onions on medium-low heat until golden.
Add the bacon back in followed by the apple cider vinegar, brown sugar, and maple syrup.
Cook over medium-low heat, stirring often, until a jammy texture has developed.
Assembly
Cut the tops off the kaiser rolls, about ½-1 inch, and pick out most of the inner bread as possible without breaking through the bun. Season your ground beef with The Go-To and mix.
Add a layer of the bacon jam into the bottom of each roll. Add two slices of American Cheese and press down to compact both layers.
Add a ¼-⅓ pound of seasoned ground beef for the last layer, making sure to press all the way to the edges of the bread.
Cooking
On a grill set up for two-zone heat, or on a hot, flat cooking surface, sear the meat side. Note: If your grill is too hot, you will burn the bread. Move things over to the cool side if things get too hot.
After the meat is seared and browned, set the buns bread-side-down over indirect heat or in the oven at 350°F for about 15-20 minutes, or until the internal temperature of the meat is between 145°F -165°F.
Pull and let cool on a rack for about three minutes or until you can pick one up with your bare hands.
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