I started chasing the Matty Matheson cooking style on a random Tuesday when I was hungry and impatient, and somehow ended up with a burger that basically bullies every other dinner. Napkins were not optional.
This hits that sweet spot of Matty Matheson comfort food where everything is loud, melty, and a little unhinged, which is exactly why Matty Matheson–inspired recipes are such a good idea when you want maximum payoff. It’s chaotic in the best way.
If you’re into Matty Matheson weeknight dinners, this is the kind of thing you make when you want people to think you tried harder than you did. If it drips down your wrist, you did it right.
Not affiliated with or endorsed by Matty Matheson. This is my own original recipe, inspired by his cooking style.
Bacon-Onion Jam Burger (P&L Style)
EQUIPMENT (PAID LINKS)
- Medium saucepan
- Cast-iron skillet
- Lid
Ingredients
- 8 ounces thick-cut bacon finely chopped
- 3 tablespoons unsalted butter
- 4 large yellow onions thinly sliced
- ½ cup packed light brown sugar
- ½ cup apple cider vinegar
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon kosher salt
- 1 cup mayonnaise
- ¾ cup dill pickles finely chopped
- 1 tablespoon pickle juice
- 3 pounds ground brisket
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 16 slices Monterey Jack cheese
- 8 sesame seed burger buns
- 2 tablespoons unsalted butter softened
- 3 cups shredded iceberg lettuce
Instructions
- Start the Bacon: Add the chopped bacon to a medium saucepan over medium heat and cook until the fat renders and the bacon is starting to crisp, about 8 to 10 minutes. Spoon the bacon pieces onto a plate, leaving the bacon fat in the pan.8 ounces thick-cut bacon
- Slow-Cook the Onions: Add the butter to the bacon fat, then pile in the sliced onions. Drop the heat to medium-low and cook, stirring often, until the onions turn deep golden and super soft, about 45 to 60 minutes. If they’re browning too fast, lower the heat and keep going.3 tablespoons unsalted butter, 4 large yellow onions
- Turn It Into Jam: Stir the bacon back into the onions. Add the brown sugar, vinegar, black pepper, and the ¼ teaspoon salt. Simmer 10 to 15 minutes, stirring frequently, until thick, glossy, and spoonable. Take it off the heat and let it cool slightly so it doesn’t lava-burn your mouth later.½ cup packed light brown sugar, ½ cup apple cider vinegar, ½ teaspoon freshly ground black pepper, ¼ teaspoon kosher salt
- Mix the Pickle Mayo: In a mixing bowl, stir together the mayonnaise, chopped pickles, and pickle juice. Set aside (or refrigerate if you’re waiting).1 cup mayonnaise, ¾ cup dill pickles, 1 tablespoon pickle juice
- Form the Patties: Divide the brisket into 8 equal portions and gently shape into patties. Season both sides with the 2 teaspoons salt and 1 teaspoon pepper.3 pounds ground brisket, 2 teaspoons kosher salt, 1 teaspoon freshly ground black pepper
- Sear the Burgers: Heat a cast iron skillet over medium-high heat. Cook the patties until deeply browned, about 3 to 4 minutes per side, depending on thickness.
- Melt the Cheese: Top each patty with two slices of Monterey Jack. Cover the skillet with a lid for 30 to 60 seconds, just until the cheese is fully melted.16 slices Monterey Jack cheese
- Toast the Buns: Spread the softened butter on the cut sides of the buns and toast them cut-side down in a skillet until golden.2 tablespoons unsalted butter, 8 sesame seed burger buns
- Assemble Like You Mean It: Spread pickle mayo on the bottom buns, add a pile of shredded lettuce, then the cheesy patties. Spoon bacon-onion jam over the top, add more pickle mayo if you want, and cap with the bun tops.3 cups shredded iceberg lettuce
- Serve Immediately: Eat right away while everything is hot and melty. Napkins are mandatory, and that’s not a suggestion.
Matty Matheson–Inspired Bacon-Onion Jam Burger (P&L Style): The “Don’t Ruin It” Cheat Sheet
Read this first so you can look effortlessly competent while your kitchen smells like a diner and your friends suddenly “just happened to be nearby.” This is the kind of burger that rewards laziness—if you’re lazy in the right places.
The onion jam is doing all the heavy lifting
Let the onions go low and slow and don’t rush them just because you’re hungry. If they look like they’re taking forever, that’s because they’re doing it right, and the second you crank the heat is the second you go from “jammy” to “sad and bitter.” If your onions aren’t dramatically smaller and way darker, they’re not done.
Make the jam ahead and feel superior
This jam gets better after a night in the fridge, which means you can make it the day before and casually act like this burger took no effort at all. It keeps well for about a week and also has a suspicious habit of ending up on eggs, grilled cheese, or straight on a spoon. Future-you will be very grateful past-you was this smart.
Don’t overwork the meat unless you like hockey pucks
Handle the brisket like it has feelings. Loosely form the patties, season right before cooking, and stop touching them once they hit the pan. The more you mess with burger meat, the more it takes revenge.
No cast iron? Relax. Just get it hot
Cast iron is great, but any heavy pan that can actually hold heat will get the job done. What matters is preheating until a drop of water dances, not politely evaporates. If the pan isn’t a little scary, it’s not ready.
Cheese melt hack for the impatient
If your cheese is being stubborn, cover the pan and give it a moment of steam to do its thing. You’re not braising the burger, you’re just helping the cheese emotionally. This is not cheating, this is leadership.
Pickle mayo is adjustable and should be treated like it
Love tang? Add more pickle juice. Want it calmer? Add more mayo. No dill pickles? Bread-and-butter pickles work and make it slightly unhinged in a good way. There is no correct ratio, only your mood.
The bun matters more than people admit
Soft buns toast best and don’t fight back when you bite them. If your buns are huge, double-stack the patties and live your truth. A bad bun can sabotage a great burger faster than overcooked meat.
Save your leftovers strategically
Store the jam, patties, and sauce separately, then reheat the burgers in a skillet and build fresh. The jam also freezes well, which is dangerous knowledge once you have it. You will absolutely find excuses to use it.
When something spills, you’re doing it right
This is not a neat burger. If nothing drips, slides, or threatens your shirt, something has gone wrong. Perfection is overrated; flavor is not.
