This Jalapeño Bacon Jam Will Make Your Burger 5x Better

[@thatdudecancook]

Check out Made In's Carbon Steel collection by using my link to save on your order - madein.cc/0524-thatdudecancook

[@TheSleepingonit]

It would be nice if you posted typed recipes, no way could I remember all of tits

[@UseYourIllusionsFullTILT]

​@@TheSleepingonitit's all typed out in the description under the video 😉

[@birdypcw100]

Hey, if you don't try, you'll never know!

[@ianhowell8967]

Love that 1980s theme intro tune you got going on. It quickly makes me search for A-Team, Knight-Rider, Street Hawk etc

[@EdHadder]

I Love your videos and channel 💞

[@dougcannon6289]

OH MY GOSH!! My daughter and I made these tonight and they were SO good. No joke. I have never made a hamburger where you feel compelled to say, "This is so good!" with every bite. it sounds like I am exaggerating, but I am not. We both said that 6-7 times while eating it. I used serrano peppers instead of fresno. For the mayo, I didn't want to make it from scratch, so I used a little less than 1.5 cups of mayo, minced the garlic, and then also put in the salt, vinegar, lemon juice and chili oil. I will use less salt next time. Oh man! I'm telling you. This recipe takes 2 hours. It is WORTH IT. Thanks my dude can cook.

[@thatdudecancook]

Just FYI we will be getting rid of that side camera angle in future videos.

[@onlycasual1]

Might also want to consider getting rid of the minute of pointless fluff at the start of each video

[@thomasreidinger8389]

Lol

[@imnotreal3467]

​@onlycasual1 you have a sad life.

[@Thunderball.Mcgillicutty]

The wink cam??

[@crs092]

fast forward or stop being emotional. The choice is yours! @@onlycasual1

[@MrRickjitsu]

I've said it once...I'll say it again. By far THE best cooking channel on KZbin. I love this channel... 💯

[@benjaminbrand9550]

The best? You're high.

[@sociopathmercenary]

​@@benjaminbrand9550And you are a 🍆. This channel is fantastic. Go away

[@MrRickjitsu]

​@@benjaminbrand9550...aaaaaaannnnd?????

[@Dubberzz]

FYI - When buying jalapenos, the ones that look the prettiest are generally the weakest. The glossy and shiny skin is an indication that they were picked early and are sans spice. If you see ones that look a bit more matted and even better, have those lines that look kinda like stretch marks, it's an indication that they were picked later in the cycle and have higher concentrations of capsaicin in them.

[@scatman1009]

What about the one with white spots on them?

[@Dubberzz]

@@scatman1009 As long as they aren't fuzzzy it's most likely sunscald. It's a cosmetic issue. It doesn't make them unsafe in anyway. Not sure if it alters the development in a way that would affect capcaisan levels or flavor.

[@scatman1009]

@@Dubberzz appreciate the quick response.

[@Dubberzz]

@@scatman1009 No problem.

[@rolwhit]

love the sciencey stuff

[@666chew]

Loved how Marcus was picking up the tiny bits that fell and put them back on the burger so he wouldn't miss a thing.

[@BaneWilliams]

It's little bits like that that show why this is real rather than put on.

[@loonanite]

We all would

[@jeremycharbonneau8031]

You introduced me to fresno chillies now i have 8 plants in my garden! So good thank you.

[@maxpower4584]

Sonny your cooking is always so unique. Best recipes, entertainment and the teaching factor. Hands down my favorite chef. Keep knocking these videos out of the park. Can’t wait to make this burger.

[@thatdudecancook]

Thanks for the kind words!

[@crakdeboul]

Definitly one of the best cooking channel out there.

[@christophergenther3517]

1:50 pro tip for cleaning strainers, sieves, the demonic side of the box grater, garlic presses, and other fiddly items... use a toothbrush! keep one by the sink next to the sponges. Whenever you rinse a sieve after cleaning it there will always be a little patch with debris stuck to it, whip out the tooth brush to unblock the little gaps, saves a lot of time

[@itsallgoodaversa]

Love the stylized veg prep and the Marcus cameo. More dope montages with music please! Thanks dude.

[@shanezirkle]

I also loved the vag prep

[@damianlee389]

Man, I’m just stoked for you to hit 2M. You deserve it dude.

[@mrlarry999]

I saved this to my cooking playlist. And thanks for turning me on to Made In cooking gear. I have their 3-pack of skillets and they are incredible. Daily usage. I’ve had them about two years now and they perform as well as the day I bought them! But I also take care of them.

[@seditious1627]

I made this last week for the family dinner, and everyone absolutely loved it. Seriously, I am becoming such a better cook with help from your videos, I appreciate it so much.

[@rolwhit]

DUDE! I did this for my smoked prime rib burgers on the 4th. THANK YOU SOOOOOO MUCH DUDE!!!!

[@johnmraz4000]

bro you gotta make an aioli with your chipotle/shallot/garlic/cilantro/soy/oil/s&p marinade. there has never been a better french fry dip. you did that for me man. it's amazing

[@mesbahulalamarif8781]

All so Good with balsamic vinegar and brown sugar

[@bdgamingosman7516]

'I just want you to cook I don't care' - this is why you're my favorite foodtuber!

[@delton503]

All so Good with balsamic vinegar and brown sugar

[@CogitoNM]

Best music of any cooking channel!

[@LagSpikeX]

'I just want you to cook I don't care' - this is why you're my favorite foodtuber!

[@matthewantonello5029]

you should add the acid ingredients directly to the eggs. the eggs need a high concentration of acid to sterilize which is what makes it shelf stable. If you add the oil first, the concentration drops and so does the sterilization process.

[@BringerOfFire]

Hey Guys, Made it today. Its 100 percent legit. At first I was like .. Jelly on a CHEESEBURGER??? But it slaps real hard. Thank you! Marcus is right, I always make Oklahoma onion burgers but this is a really nice change up

[@larryedens2581]

DUDE! I made a version of this burger tonight. The BEST burger I’ve ever made or bought! I made your rosemary salt and seasoned the meat with that. Then I made the jam. Mine reduced in half the time using a 6 qt. dutch oven. I didn’t make the aioli, just used yellow mustard. But the smash burger with fresh tomatoes, lettuce, Colby Jack cheese and that incredible jalapeño bacon jam was stellar! Thank you! So glad I didn’t make it a double burger! Now we have 2 patties for tomorrow night’s dinner!

[@stevhoff]

Had a burger the other day at a small hole in the wall joint. Cooked medium with goat cheese and a balsamic reduction. So awesome.

[@adamyoung480]

Aloha. Cambazola and caramelized onions.

[@Brouhaha1977]

Cutting while looking at camera is a chef flex. I’d be visiting ER.

[@aarronforeman7290]

I haven't been here since the beginning - but I was around when you had 200K subs and to see you so close to now hitting the 2M tier is very satisfying, as I knew you were an exceptional talent. Great job, once again, Sonny!

[@Biellushi]

Top tip, use leftover bacon fat in aioli along with oil.

[@ecsmobile]

Your production values get better and better. Really entertaining video. Thanks! Nice job Marcus (too).

[@michaelkoller]

Just made this bacon jalapeño jam... Ohhhh. Myyyy. Goddddddd. AMAZING. I was eating it the next day with a spoon! This has now become a staple for being in my fridge!!!! Thank you, Sonny!!!!!!!!!!!!!!

[@shannonfinley2673]

Sonny, you have the best recipes and most instructive and entertaining videos. You do you and as long as you enjoy sharing and cooking I am sure we all will too. I bought your Master in the Making… love it!!! I will be making this burger and jam next week… made my mouth water.

[@thatdudecancook]

I appreciate you! Enjoy the book and recipes

[@katiepatrick425]

1:31 when foam you is makin, done is your bacon: Chef John

[@zladybarber]

Made this tonight… amazing flavor… i did put 4 jalapeños, 2 serranos n 3 habaneros…super spicy n super delicious!

[@itwillgroweventually]

When I don't have jalapenos growing in my garden, I substitute store-bought Serranos they have a better flavor and more spice.

[@tombent1048]

Just made this and BANG! This stuff is awesome. With a little luck mine has the perfect balance of hot/sweet. I am canning the first batch and giving it to friends, its so good i want to share it. Good job man!

[@all5hrzns99]

Maybe some advice for anyone that has never tried this. It can be a lot to do inside your regular kitchen. Loud. Hot. Splashy. Messy. and the volume of the output is really just one or two people until you gotta go outside. But the results are indeed delicious :)

[@benmccormick5432]

I’m a burger guy and a BIG believer in cast iron/carbon steel for best fridge kickin’ burger. THIS video has me hooked as a subscriber. Keep doing what you’re doing, buddy. Huge fist bump! 🤛

[@Obnacho]

I made this today and worried the whole time that it was going to taste too much like apple cider vinegar because that's all it smells like once you add it and reduce it down. Powerfully so.. but it tastes really good and sweet and spicy and savoury. I'm really impressed with how good it tastes.. and that's without fresno chilies because we couldn't find 'em in our local grocer. Cheers from Canada, Sonny.. great recipe.

[@CraigMader]

Grinding meat is less trouble if you keep the grinder/attachment in the freezer in a ziplock. Take it out first and let it warm up a little, use it, then back in the bag in the freezer. No need to wash.

[@morgastic23]

Keeping it in the freezer full time is such a great idea, I'm gonna start doing that 😊

[@blairhoughton7918]

No room. Also, yes wash. Unless you like beef in your pork, freezer burn in your burgers, and bacteria growing little by little over a decade. I'm not here to judge.

[@CraigMader]

​@@blairhoughton7918No room? Not my problem. Rinse or wash it when you need to. Use common sense. This tip is for people who grind a lot or want to grind more but are intimidated. Obvious details are up to you. I learned this from a professional long ago, and it fuckin works. I'm a restaurant guy, and we dont usually have time to think for you, so sue me for not being there to tell you when to do stuff. Stand mixer attachment meat grinders are small, and if you're into grinding meat and cooking a lot, you're going to want more cold storage anyway. I'm a licensed food service manager, as well, and you wont get dinged on inspection for this in my state. Its frozen and dessicated. No bacteria can live there. You're not using it for tartar, for chrissakes.

[@blairhoughton7918]

@@CraigMader If you put it in a Ziploc it's not going to be desiccated. And yes, bacteria can survive being frozen and thawed out again, wet or dry. Listeria can even multiply below freezing temperature. And cooks aren't guaranteed to get ground meat up to 165F every time. So congratulations, you got lucky AF not killing anyone while you were feeding possible colonies of microbes fresh meat every day and spreading them into the rest of it. I have no explanation for your state's lack of common sense sanitation policy.

[@markmalone4897]

You are quickly becoming my favorite chef!!

[@DonShotta24]

When I used to eat pork my top #1 burger was from a food truck that had bacon jam. I’m going to do this with beef bacon!!!! I can’t wait

[@fantasma62]

I’ve used bacon jam to top smoked cream cheese…it’s amazing!

[@stagnantlasagna]

my favorite burger as of late is a double smasher with melted brie cheese and jalapeno bacon jam. its life changing dude

[@joshuarock8223]

I don’t remember where I saw it but I once saw a video of a lady testing jalapeños with lines lengthways vs without lines, she concluded that jalapeños WITH the lines are hotter than those without. Perhaps you might be able to verify this? Love the show!

[@Duke_de_Plata]

love the veg prep montage.

[@JackMack465]

Can't wait to try the jalapeno bacon jam recipe...it looks effin' awesome! (I haven't even finished watching the video yet). And the Calabrian Chili Aioli, which I happen to already have the Calabrian chili's and I've been trying to think of a way to use them besides just eating whole out of the jar! Thanks for your videos. Always informative AND entertaining.

[@thatdudecancook]

The aioli is truly great! Highly recommend

[@therealvmisaac]

I did this with Habenero and bacon and onion and it was awesome but I used 2 habaneros and should have used 1., but it was one of the best things i ever made.

[@thomasreidinger8389]

Best food channel easily

[@kennyboy6325]

Dude, If you want to share more homemade sauces or condiments, I would greatly appreciate it. I have been making your BBQ sauce for a couple years now, and it has become an integral part of any pulled pork or rib night, at my house! I love being able to add a new spin on something that our house makes often. We make a LOT of burgers, so I'm sure this recipe will end up in our arsenal, going forward. Thank you so much!

[@wilfredrivera6521]

Old Mexican lady told me that if the jalapeño has stripes or like grooves on them,more than likely they’ll be spicy

[@jsimes1]

I think that aioli is something even Eva from PastaGrammer would approve! Love Calabrian chilis and that Jam looks to die for!!

[@Pob-bear]

Loving the music to the montage!

[@Grayald]

That's fantastic. Can't wait to try that on my next smashburgers. I'm also imagining how much it would improve meatloaf. Also, I don't know if you've ever tried this because it's a weird thing I do when I do my smash burgers, but I don't even bother with the paper anymore. I pick up the ball and then smack it down on a flat surface to make a flat bottom. Then I throw that on the griddle for a bit to get a crust to start forming. Flip it over and then smash it down on the partially crusted side. A little thing but I just love that I don't have to use paper anymore to prevent stickage. Other than that, treat it as normal.

[@pelhamcarss-rv6fj]

In the U.K. the bacon would be smoked streaky bacon. Love this channel.

[@Dayison]

Dooooooode! This stuff is amazing! I didn't think it was ever going to cook down, but it did and is just incredible! Thanks for sharing!!!

[@BrokenDreams-j4j]

It's a good cooking video. I'm gonna try it. Thanks for this wonderful experience. ❤️

[@andersmogensen2819]

Im 100% gonna make that, but Im gonna char the bell pepper first - more sweet, more good!

[@inspectorbuttons]

This looks incredible. The aioli!! 🤯

[@thatdudecancook]

Aioli was the best! Highly recommend

[@traustitj]

One absolutely crazy combo on a burger I would never have imagined, which I think you should make. Chilli burger, like above medium, with mashed bananas in between. Bacon added as well. I tasted it on a dare. Just real great

[@blairhoughton7918]

Banana ketchup. It's a thing.

[@theLowestPointInMyLife]

best looking burger ive ever seen, and no going overboard with the toppings

[@davidgraf8171]

Dude, haven’t watched you in a lil while but man, because of you I bought a made in pan and I love it, love your stuff too keep it up!

[@delisebomer8654]

Onion and bacon number one smell in the culinary world ❤🎉

[@craxxysum1264]

Dude, thanks to you I upped my salmon skills, I can't wait to elevate my burger skills also

[@jamesstein5087]

Yup, same here. My last salmon dish I made was restaurant quality. Was a long video but worth every minute.

[@midnighttoreo]

love this I do same brisket sirloin chuck for burgers the best burger ever

[@FrankHammond75]

That Smashburger had me drooling when you added the cheese. and then the toppings *homer drooling*

[@beezelbuzzel]

Awesome recipe! Some time ago I just started using a bell pepper,+habanero combo instead of buying jalapenos. That way I KNOW the amount of heat I'm getting.

[@jayfagan3281]

Dude!! That aioli is outrageous!!! Just dipped some fries 🍟 made from leftover baked potatoes. Super delicious/thx

[@Timmycoo]

Bobby Flay would approve of the Calabrian chilis. He puts them in almost everything he cooks lol. That bacon jam is definitely something I'm gonna replicate next time I go shopping.

[@rogermccaslin5963]

I've been disappointed with jalapenos that have no heat on more than one occasion so I've been using serranos for 4 or 5 years. They are hotter than a typical jalapeno so you need to take that into consideration. I like to get some color on them on the grill before putting them in whatever I'm making. I think it enhances the flavor. Those burgers look outstanding and that jam sounds like some next level stuff.

[@PatricHerrera]

I've often wondered how some peppers are just not at all spicy and others are. I grow Habeneros and whenever I harvest them I can never tell which ones are going to be sweet and great for jams - and which are going to taste like straight up capsaicin and are perfect for sauces until I cut it open and try it.

[@thatdudecancook]

It’s a mystery right!

[@cochonrochon]

Thank you for the recipes! Always love your content. If you and Marcus are ever in or around Chicago and need a film crew and gear, we'd love to help out and be apart of whatever you're capturing!

[@__Logan]

Sonny would you consider leaving the pith of the jalapeno in when making the jam to keep more of the heat? It's tough when you obviously don't want the seeds in your jam, but as you know the pith is where the heat is at!

[@devinayaz9210]

i love how he clarified 5:47 "I have people to talk to" So we dont think he is actually crazy XD

[@sealaryn]

Love love love sauteing/caramelizing onion in bacon grease! 🤤

[@MarkB1ack]

The veg prep portion of the video 👌🏽

[@Labibaakter-s5p]

Love the veg prep montage recipe ❤

[@veecee3669]

Let us worship at the altar of the jalapeno bacon jam smash burger, it's a beautiful thing.

[@charliebrown1828]

Jammin’ with Jamie! Where’s Flo? My Sis in Law says get the jalapeños with the little white lines in the skin. All the others are no bueno. Bacon grease tortillas.

[@kylehelbling2321]

I'm digging the 80's montage music. Hit me with a freeze-frame at the end. Lol

[@s_world344]

Yummy bacon jam and yummy food. Thanks for sharing . I am a fan of your recipe.

[@boffyrox2]

And I'm hooked. Literally making this tonight.

[@Ben-bs4od]

Wow. This burger is the best I've seen out there. I designed the same one for a Burger King design a burger contest.

[@Feverdream7777]

I panko breaded onion ring on top would make it the best burger I'd ever seen

[@HonkyRythm35]

I’m about to make this for my Independence Day cookout. Wish me luck

[@thatdudecancook]

Good luck!!

[@HonkyRythm35]

@@thatdudecancook thank you!

[@joyantachakraborty4054]

Best food channel easily

[@shonhatley541]

George Motz needs to see this... OMG, that looks amazing. Gotta try this one.

[@Cladiator]

Question…Could you cook the bacon whole and then crumble it after cooking rather than chopping it first? I chopped it first and it took me a long time (I’m slow) and was wondering if not chopping it up first would change the result. Thanks! Ty

[@CraptorsfanY]

Dude, You're my favorite cook. Also your videos are better recently! 👌👌

[@JamesonNichols]

I love the fleet of mason jars in the back ground. I have the plastic storage containers that are “air tight” but the damn cupboard moths still get into them… may have to give that a try

[@User-zr7kk]

You know the more I watch this video, the more I like the veg prep segment 😂

[@balaclavareviews4755]

the 'now let's go!' was weak today: 6/10

[@arwiviv]

Damn, this does look really good. Ive been wanting to make a bacon jam for years. Im going to do this one.

[@aaagamer8359]

Thank you for the recipe

[@onerainiday]

Over the top creativity and flavor!❤❤❤

[@nathan_codes]

Awesome recipe Sonny, loved the upgraded videography and montage, hands down best cooking channel on YT 💯💯🙌🙌

[@tim300wsm]

Another one I’m definitely making. Making me look like I know what I’m doing.

[@xemphis1690]

Hey, don't know if this is an unpopular opinion but I kinda prefer just talking and explaining what you do for the veg prep instead of the montage cause some times I'll listen while playing a game to see if it's something I wanna cook before really watching the whole thing 😅 love your recipes tho

[@johnnyhath]

these veg-tages are a great new addition to the videos

[@daddyteddy85]

Watching from Zimbabwe

[@aluncurtis6124]

Cop/fridge Take down best ever. Nice one!

[@Bloodshade]

Reminder: jalapeños are different than they used to be, they are less spicy because everyone started going to one variety that transports better. Try to find local growers before going to the store