Burgers
Jerk Smash Burger with Bacon Jam
Excerpted from My Jamaican Table by Andre Fowles (Artisan Books). Copyright © 2026. Photographs by Michael Condran.
These smash burgers are f*cking delicious. They’re a bold twist on a classic favorite, merging Jamaican heat with the irresist¬ible charm of American burgers. Each bite bursts with layers of flavor—juicy beef patties infused with jerk seasoning and topped with melted American cheese. But the real star here is the rich, sweet, and smoky bacon jam, balancing perfectly with the heat from the jerk mayo. Serve them on soft potato buns with pickles and crisp lettuce for a burger experience that’s as satisfying as it is unforgettable.
Jerk Smash Burger with Bacon Jam
Jerk Smash Burger with Bacon Jam
Recipe Notes
- Yield: Serves 4
Ingredients
- 1 pound (450 g) ground beef, 80% lean
- 1 tablespoon jerk marinade, homemade (page 315) or store-bought
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon freshly ground black pepper
- Vegetable oil or other neutral oil, for frying
- 4 to 8 slices American cheese (see Note)
- 1/4 cup (70 g) Bacon Jam (recipe follows)
- 4 potato buns or other soft burger buns
- 12 pickle slices
- Jerk Mayo (page 319)
- Butter lettuce (optional), for serving
Recipe Steps
1: In a large bowl, combine the beef, jerk marinade, salt, garlic powder, onion powder, smoked paprika, and pepper. Mix with your hands until well combined, then divide the mixture into 8 portions. Roll each portion into a ball.
2: Warm a large skillet over high heat. Add about 2 tablespoons of oil to the pan. Working in batches of 1 to 2 burgers (depending on the size of your pan), place balls of beef in the pan.
3: Working quickly, place a square of parchment on top of the beef and press it flat with a weighted grill press or a heavy saucepan, until the beef starts to brown and develop a crispy edge, about 30 seconds. Remove the press and the parchment paper, then flip the patty and cook the other side for another 1 to 2 minutes.
4: Cover each patty with a slice of American cheese and cook until melted. Repeat this process until you’ve cooked all the burgers.
5: To assemble the burgers, spread a tablespoon of bacon jam on the bottom of each bun, then top with 3 pickle slices, 2 burger patties, a tablespoon of jerk mayo, and some lettuce (if using). Add the top of each bun and serve immediately.
6: Store leftovers, unassembled, in separate airtight containers in the fridge for up to 2 days. To reheat, put the patties in the microwave or reheat on the stove before assembling.
Recipe Tips
NOTE: This recipe makes double burgers—if you want only 1 slice of cheese on your burger, then put cheese on only 4 of the 8 patties when cooking.
Bacon Jam
Line a plate with paper towels and set it near the stove. Cook the bacon in a cast-iron skillet over medium heat, stirring frequently, until it is lightly browned and most of the fat has rendered out, 8 to 10 minutes. Transfer the bacon with a slotted spoon to the paper towels to drain.
Makes about 2 cups (545 g)
1 pound (450 g) thick-cut smoked bacon, cut into ½-inch (1 cm) strips
1 small yellow onion, diced
3 garlic cloves, minced
1 Roma tomato, diced
½ red bell pepper, diced
1 teaspoon minced fresh ginger
1 teaspoon fresh thyme leaves
1 cup (220 g) packed light brown sugar
½ cup (125 ml) apple cider vinegar
½ cup (125 ml) brewed coffee
Kosher salt
Line a plate with paper towels and set it near the stove. Cook the bacon in a cast-iron skillet over medium heat, stirring frequently, until it is lightly browned and most of the fat has rendered out, 8 to 10 minutes. Transfer the bacon with a slotted spoon to the paper towels to drain.
Add the onions to the same skillet and cook until translucent, about 3 minutes. Add the garlic, tomato, bell pepper, ginger, and thyme and cook until softened slightly, another 3 minutes.
Add the brown sugar, vinegar, and coffee and bring to a simmer. Reduce the heat to low, return the bacon to the pan, and cook until the mixture is syrupy, about 15 minutes, stirring occasionally. Season to taste with salt.
Cool and store in an airtight container in the fridge for up to 2 weeks.
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