Waitrose and Partners
Bacon burgers with chilli jam

Bacon burgers with chilli jam

Take summer dining up a level with these knock-out bacon and chilli-topped burgers. Use the clever Eat Flexi quarter pounders and you’ll get some veg in, too!

3 out of 5 stars(2) Rate this recipe
HealthyHigh protein1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook25 mins
  • Total time35 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 4 Waitrose Smoked British Streaky Bacon Rashers
  • 2 Eat Flexi British Beef, Mushroom & Mozzarella Quarter Pounders
  • 2 brioche burger buns, split open
  • 2 tbsp mayonnaise
  • 2 tsp chilli jam
  • 2 lettuce leaves
  • 1 tomato, sliced
  • ¼ red onion, sliced into rings


  1. Preheat the oven to 200ºC, gas mark 6. Put the bacon and the burgers on separate baking trays. Put both in the oven and cook for 20 minutes, adding the buns for the final 3 minutes to toast.

  2. Take the burgers and buns out of the oven, checking the juices run clear and no pink meat remains. If the bacon needs a little longer to crisp up, give it 3-4 minutes more, then pat with kitchen paper to remove any excess fat.

  3. To build the burgers, spread the bases and tops of the buns with the mayonnaise, then the chilli jam. Lay the lettuce leaves, sliced tomato and red onion on top of the bases, then add the burgers. Top with the bacon and finish with the bun tops.

Cook’s tip

Leftovers, chilli jam. This is an all-round winner. It’s delicious in sandwiches, and can be used to glaze meats before barbecuing or mixed with lime juice and oil as a dressing for grilled halloumi cheese.


Typical values per serving when made using specific products in recipe


1,825kJ/ 435kcals



Saturated Fat












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