Peanut Butter and Jelly Smash Burgers
Burger lovers, listen up! I am teaming up with Cowboy Charcoal to make this insanely delicious Peanut Butter and Jelly Smash Burger recipe that’s perfect for your next BBQ. Post Sponsored by Cowboy Charcoal. Table of Contents Why You’ll Love Peanut Butter and Jelly Smash BurgersPeanut Butter and Jelly Burger IngredientsHow to Make This Peanut Butter BurgerThe JamThe BurgerMore delicious Smash BurgersThe AssemblyRecipe TipPeanut Butter and Jelly Smash Burgers Recipe Why You’ll Love Peanut Butter and Jelly Smash Burgers Peanut Butter and Jelly Burger Ingredients How to Make This Peanut Butter Burger The JamThe Burger The Jam The Burger More delicious Smash Burgers The Assembly The Assembly Recipe Tip Peanut Butter and Jelly Smash Burgers Recipe Now, if you’re considering trying these for the first time, you might be worried that this flavor combo doesn’t work; however, the key is making Maple Bourbon Bacon Jam. The sweetness of the jelly contrasts with the savory flavor of the beef patties and takes it to the next level! Smash your patties, top with cheese, add the jam and finish with some peanut butter. Why You’ll Love Peanut Butter and Jelly Smash Burgers This PB&J burger is the best way to spice up your cookout because the Maple Bourbon Bacon Jam in this burger recipe creates such an interesting yet delicious flavor profile. The maple and bourbon obviously bring sweetness to the jam. However, the sautéed shallots, balsamic vinegar and bits of bacon are really what set this jam apart, in the most mouthwatering of ways. The shallot and balsamic vinegar bring forth a sort of tanginess that is hard to explain but so insanely good. Plus, the bacon helps to balance out some of the sweetness with its savoriness. Make sure to keep the temperature of the fire lower so the sugar doesn’t burn and the jam has time to simmer together. Once the jam is done, it will harden, and you’ll need to warm it up. Be careful warming it up as it can get extremely hot! Cut it with room temperature maple syrup if it gets too thick and too hot. I also recommend warming up the peanut butter before serving so that it’s easier to drizzle across the burger. Brioche buns are a great option for this burger, but I found some croissant buns and can confirm they are better. Peanut Butter and Jelly Burger Ingredients These PB burgers take 30 minutes to prep and 30 minutes to 1 hour 15 minutes to cook. Start off with your typical peanut butter and jelly sandwich ingredients. You’ll also need some 80/20 ground beef and your favorite BBQ seasoning. To create your homemade maple bourbon bacon jam, mix some cubed slices of bacon, chopped shallots, maple syrup, brown sugar, balsamic vinegar, and bourbon in a small bowl. Top off each juicy burger with creamy peanut butter, sliced American cheese, and a brioche bun or croissant buns (if you can find them). For more PB&J inspired recipes, check out my Peanut Butter and Jelly Sticky Ribs, Smoked Peanut Butter and Jelly Wings and Grilled Steak with Peanut Butter Sauce. How to Make This Peanut Butter Burger Preheat your grill using Cowboy Charcoal to medium high heat (around 350F) for direct cooking. The Jam Add a cast iron skillet to heat up for 2 minutes over the fire. Then add your cubed bacon to the large skillet to cook until rendered and golden brown (about 10 minutes). Pull the bacon out and leave 1.5 tbsp of the bacon fat in the skillet. Next, toss your shallots to brown for 2 minutes, then carefully deglaze the skillet with the bourbon. Finally, add the maple syrup, brown sugar and balsamic vinegar to simmer until the mixture has thickened and is dark amber brown (about 10 more minutes). Lastly, add the bacon bits back to the skillet and mix everything together. When done, pull it off of the grill and let the skillet cool. Remember, we’ll reheat the Bacon Jam before serving our Peanut Butter and Jelly Smash Burgers (read note below). The Burger If needed, reheat your grill using Cowboy Charcoal to medium-high heat (around 400F) for direct cooking. While the grill is getting hot, grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls of lean beef or until you’re out of meat. Preheat cast iron skillet or plancha over the flames until it’s slightly smoking (about 450 on the skillet). Add a burger ball of ground meat to the skillet. Place a piece of parchment paper over one balls and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patty with your favorite BBQ rub, and then let it cook for another 1-2 minutes. Carefully flip the burger patty over and season the new side with more BBQ rub. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties. More delicious Smash Burgers For more smash burger deliciousness, check out some of my other smash burger recipes below: The Assembly Build each cooked burger with the bottom bun, the 1-2 burger patties, warmed bacon jam on top of the patty, a tablespoon of peanut butter, and the top burger bun. Serve and enjoy! Recipe Tip If the bacon jam hardens, then slowly warm it up. When warmed, it can be VERY VERY hot, so please be careful. If it is too hot, add some room-temperature maple syrup to “cut it,” and you should be ready to serve. Serve at your own discretion. Beef: ▢ 2 lbs of Ground Beef 80/20▢ ½ cup Favorite BBQ Seasoning ▢ 2 lbs of Ground Beef 80/20 ▢ ½ cup Favorite BBQ Seasoning Maple Bourbon Bacon Jam: ▢ 2 lbs Sliced Bacon cubed▢ 2 medium Shallots diced▢ 1.5 cups Maple Syrup▢ 2.5 tbsp Brown Sugar▢ 1.5 tbsp Balsamic Vinegar▢ 2 oz Bourbon ▢ 2 lbs Sliced Bacon cubed ▢ 2 medium Shallots diced ▢ 1.5 cups Maple Syrup ▢ 2.5 tbsp Brown Sugar ▢ 1.5 tbsp Balsamic Vinegar ▢ 2 oz Bourbon Burger: ▢ Fresh Peanut Butter▢ Sliced American Cheese▢ Burger Buns ideally croissant buns ▢ Fresh Peanut Butter ▢ Sliced American Cheese ▢ Burger Buns ideally croissant buns Prep the Grill Preheat your grill using Cowboy Charcoal to medium high heat (around 350F) for direct cooking. Preheat your grill using Cowboy Charcoal to medium high heat (around 350F) for direct cooking. Preheat your grill using Cowboy Charcoal to medium high heat (around 350F) for direct cooking. Make the bacon jam Add a cast iron skillet to heat up for 2 minutes over the fire. Add your cubed bacon to the skillet to cook until rendered and golden brown (about 10 minutes). Pull the bacon out and leave 1.5 tbsp of the bacon fat in the skillet. Add your shallots to brown for 2 minutes, then carefully deglaze the skillet with the bourbon. Finally, add the maple syrup, brown sugar and balsamic vinegar to simmer until the mixture has thickened and is dark amber brown (about 10 more minutes). Add the bacon bits back to the skillet and mix everything together. When done, pull off and let the skillet cool. You will need to warm up the Bacon Jam before serving (read note below) Add a cast iron skillet to heat up for 2 minutes over the fire. Add a cast iron skillet to heat up for 2 minutes over the fire. Add your cubed bacon to the skillet to cook until rendered and golden brown (about 10 minutes). Add your cubed bacon to the skillet to cook until rendered and golden brown (about 10 minutes). Pull the bacon out and leave 1.5 tbsp of the bacon fat in the skillet. Pull the bacon out and leave 1.5 tbsp of the bacon fat in the skillet. Add your shallots to brown for 2 minutes, then carefully deglaze the skillet with the bourbon. Add your shallots to brown for 2 minutes, then carefully deglaze the skillet with the bourbon. Finally, add the maple syrup, brown sugar and balsamic vinegar to simmer until the mixture has thickened and is dark amber brown (about 10 more minutes). Finally, add the maple syrup, brown sugar and balsamic vinegar to simmer until the mixture has thickened and is dark amber brown (about 10 more minutes). Add the bacon bits back to the skillet and mix everything together. Add the bacon bits back to the skillet and mix everything together. When done, pull off and let the skillet cool. You will need to warm up the Bacon Jam before serving (read note below) When done, pull off and let the skillet cool. You will need to warm up the Bacon Jam before serving (read note below) Make the smashburgers Reheat your grill using Cowboy Charcoal to high heat (around 400F) for direct cooking.Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.Add a cast iron skillet or plancha over the flames to heat till it's slightly smoking (about 450 on the skillet). Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patty with your favorite BBQ rub. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with more BBQ rub. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties. Reheat your grill using Cowboy Charcoal to high heat (around 400F) for direct cooking. Reheat your grill using Cowboy Charcoal to high heat (around 400F) for direct cooking. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat. Add a cast iron skillet or plancha over the flames to heat till it's slightly smoking (about 450 on the skillet). Add a cast iron skillet or plancha over the flames to heat till it's slightly smoking (about 450 on the skillet). Add a burger ball to the skillet. Add a burger ball to the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet. Season the patty with your favorite BBQ rub. Let cook for another 1-2 minutes. Season the patty with your favorite BBQ rub. Let cook for another 1-2 minutes. Carefully flip the burger patty over and then season the new side with more BBQ rub. Carefully flip the burger patty over and then season the new side with more BBQ rub. Top with a slice of cheese and let melt for 1-2 minutes. Top with a slice of cheese and let melt for 1-2 minutes. Once melted, pull off and rest. Repeat for the rest of your patties. Once melted, pull off and rest. Repeat for the rest of your patties. Assemble the peanut butter jelly smash burgers Build your burger with the 1-2 burger patties, warmed bacon jam, peanut butter and the top bun. Serve and enjoy! Build your burger with the 1-2 burger patties, warmed bacon jam, peanut butter and the top bun. Serve and enjoy! Build your burger with the 1-2 burger patties, warmed bacon jam, peanut butter and the top bun. Serve and enjoy! *If the bacon jam hardens, then slowly warm it up. When warmed, it can be VERY VERY hot so please be careful. If it is too hot, add some room-temperature maple syrup to “cut it,” and you should be ready to serve. Serve at your own discretion. Calories: 2014kcal | Carbohydrates: 114g | Protein: 71g | Fat: 138g | Saturated Fat: 49g | Polyunsaturated Fat: 16g | Monounsaturated Fat: 60g | Trans Fat: 3g | Cholesterol: 311mg | Sodium: 1677mg | Potassium: 1594mg | Fiber: 4g | Sugar: 82g | Vitamin A: 863IU | Vitamin C: 5mg | Calcium: 491mg | Iron: 16mg Derek Wolf Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!