Home » Dinner » Beef and lamb recipes » Bacon Goat Cheese Burger with Pepper Jam

Bacon Goat Cheese Burger with Pepper Jam

Salty bacon, creamy goat cheese and sweet spicy pepper jam make this Bacon Goat Cheese Burger incredibly tasty.  It is packed with flavor and is one of the best burgers I’ve ever made. Made with peach pepper jam, this burger gets a bit of sweet heat.

goat cheese burger

We really love a good burger in our house and this one was a definite winner.

Pook’s Pantry participates in affiliate programs. If you make a purchase through one of my links, I may earn a small commission. For more information, please see my disclosure policy.

Bacon goat cheese burger

A few years ago, we were at a food truck festival and the lines were insane for every single truck.  I think the entire city might have turned out for this event, because I couldn’t get near half of the vendors. 

Bacon Goat Cheese Burger

By default, I went to the truck that made sliders because it was closest and I had a fighting chance of eating something.

They had all the basics and then there was this one burger that stood out.  It had strawberry jam.  Everyone in my group just looked at me like “Are you seriously ordering that?!”  Yes.  Yes, I did.  It was ah-mazing.  That’s where the idea for this burger was born.  The salty-sweet combination is out of this world.

How to make this goat cheese burger

First, let’s talk about the actual MEAT of the matter.  I used ground chuck.  It is my preference for burgers.  I find it makes a juicy burger and the fat ratio (15 – 20%) is perfect.  I portion out 5 ounces for each burger, using this handy kitchen scale

It isn’t absolutely necessary to weigh them, but if you have people in your house who compare their plate to other people’s plates, it’s helpful.  Also, I don’t want to get the tiny burger of the bunch.  I’m stingy like that, so I weigh the meat to make sure my burgers are the same size. 

Next, after the burgers are portioned and shaped, I make a divot in the middle.  This keeps the burgers flat when cooking.  Otherwise, they tend to look more like meatballs.

Why does weighing matter?

Let’s say I have a burger that is a whopping 6 ounces and one that is a measly 2 ounces.  (This sounds like a word problem in math…) If I’m cooking them at the same time, the smaller burger will be a sad little hockey puck by the time that big boy is cooked. 

That’s really why I measure the portions.  I want them to cook at the same rate.  It’s easier to time the cooking, knowing that they are uniform.

Summertime is all about burgers

I love having friends over, making a few burgers and hanging out.  These burgers are destined to be at many a backyard party.  Whether you cook them on the stove or on the grill, this bacon goat cheese burger is a home run.  While I have cooked burgers on the grill,  a hot cast iron pan delivers an awesome burger.  The burger basically cooks in its own fat, which makes it even tastier. 
Everyone expects cheddar or american cheese on a bacon burger, so of course I used goat cheese.  Swap out ketchup and mustard for sweet and spicy peach pepper jam and you are in for a tasty treat.

Please share!

Your shares help this site to grow. Do you know someone who would like this? I’d love it if you would share it on Facebook or pin it to your favorite recipe board.

I hope you love this recipe as much as we do! Please consider rating and/or commenting. I love hearing from you! Did you make this bacon goat cheese burger? Tag me on instagram @pookspantry or share it in the Fabulous Foodie Friends Facebook group! I can’t wait to see your version!


Bacon Goat Cheese Burger

Cheryl Bennett
4.80 from 5 votes
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4


  • 1 1/4 lbs ground chuck
  • 2 tsp kosher salt
  • 1 tsp. black pepper
  • 1/2 tsp. granulated garlic
  • 1/2 tsp. granulated onion
  • 8 strips bacon cooked
  • 4 ounces goat cheese or more if you like
  • 8 lettuce leaves
  • 1/3 cup pepper jam homemade or store-bought
  • 4 burger buns


  • Portion burgers, then wet your hands and lightly flatten, making a divot in the center of each patty. Place on a parchment-lined sheet pan and slide into the refrigerator to chill until ready to cook.
  • Heat a cast iron skillet over medium high heat. Pull burgers out of the fridge and season both sides of each burger with kosher salt, pepper, granulated garlic and granulated onion.
  • Place 2 burgers in the hot pan and cook 5 minutes without touching (or longer if you like a well-done burger). It’s ready to flip when you see the juices pool in the middle. Flip, then top each burger with an ounce of goat cheese.
  • Cover, reduce heat to medium and cook for an additional 4 minutes.
  • Let burgers rest for 5 minutes. While the first two are resting, repeat cooking process with remaining burgers.
  • Assemble burgers: Place lettuce on bottom bun, add 2 slices of bacon,goat cheese burger and pepper jam. Cover with top bun and serve.


When cooking burgers, you want them to start cold. Most times, we let meat come to room temperature before cooking. Burgers do not follow this rule.
Tried this recipe?Let us know how it was!

Buy me a coffee? If you ever wondered how you can lend a hand, show a little support or just say “thanks” for the recipes? You can “buy me a coffee” to help me keep the free recipes coming.

Questions? Send me an email, I’m happy to help. I’d love to send you weekly tips and recipes, so you can get updates about what’s happening in the kitchen!

Hello! All photos and content are copyright protected. Please do not use my photos or recipe (other than for personal use) without prior written permission. Thank you!


Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating