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Bacon, Balsamic Onion & Strawberry Jam Burger Recipe

Bacon, Balsamic Onion & Strawberry Jam Burger Recipe

Bacon, Balsamic Onion & Strawberry Jam Burger Recipe


At Haynes Gourmet, we are no stranger to burgers, but I wanted to bring you something a little different.

I know what you’re thinking. Strawberry jam on a burger?! It’s probably not the first combination you think of, but this recipe may well change your mind. Bold statements aside, the jalapeño warmth and the acidity from the balsamic vinegar, pairs brilliantly with the strawberry, as does the pork sausage meat. The smoky bacon edges the sweetness back, and gherkins cut through for a sweet and sharp finish. So if you or your family love burgers, this recipe is a real winner* (*technically it has won nothing yet, except my heart).

Let us know how you are using your Jalapeno and Strawberry jam and tag us on Instagram. We love to see all your photos! 





(for 2 burgers)

4 good quality pork sausages (2 per patty)

1 large onion, thinly sliced

1/2 tbsp of balsamic vinegar

1/2 tbsp rapeseed oil

1 tsp butter

6 rashers smoked streaky bacon

2 heaped tsp Haynes Gourmet Candied Jalapeño Strawberry Jam

4 slices American cheese

10 gherkin slices


2 burger buns


1. Skin the sausages and form two into a patty shape. Wet your fingers to smooth the outside and put in the fridge to firm up for 20 minutes.

2. In a cold pan, add the six rashers of bacon. Heat slowly and cook the bacon until the fat has rendered and is crispy. Remove the bacon.

3. Into the bacon pan, add the butter and sliced onion and cook for around 20 minutes. Add the balsamic vinegar towards the end. Stir and season to taste.

4. Add rapeseed oil to a clean pan and fry the sausage patties evenly until completely cooked through.

5. Turn the heat down, and place two slices of cheese on each patty. Carefully add a small amount of water to the pan, close with a lid and steam until the cheese has melted.

6. Lightly toast the buns and assemble the burger and serve.

7. Bun – mayo – gherkins – patty – cheese – JAM – Onions – bacon – mayo – bun.

Stuffed French Toast Recipe

Stuffed French Toast Recipe

Stuffed Brioche French Toast recipe

To say this recipe is life-changing, would probably be an exaggeration. But if you want to smile and make others happy, you should definitely make this Stuffed French Toast made with brioche. Not only is it utterly delicious, but it’s so light and fluffy, you won’t even feel the calories!! There’s no need to make a compote, as the macerated strawberries and new Haynes Gourmet Candied Jalapeno Jam are all the ingredients you need. You could even skip the fresh strawberries. However, as they take literally a moment of your time, you will experience an extra level of joy (probably), if you make them! The combination really makes this dish sing. Let us know if you try this recipe. We love seeing your posts, so don’t forget to tag us at @Haynesgourmet and we will repost some of our favourites!



Stuffed Brioche French Toast with Macerated Strawberries

Serves 4 (or 2 very hungry people) 


250g strawberries

1 tbsp caster sugar

8 thick slices of brioche loaf

120g full fat cream cheese

4 tbsp Haynes Gourmet Candied Jalapeno Strawberry Jam

3 large eggs

60ml Whole Milk

a knob of butter

Icing sugar

fresh mint, optional


  1. To macerate the strawberries, hull and cut them in half (or quarters if they are large). Sprinkle the caster sugar over, mix and leave to one side for at least 30 minutes, longer if possible.
  2. Whisk the eggs with the milk and pour into a flat dish (not too big, just large enough to fit the brioche slice).
  3. Spread the cream cheese onto one side of the brioche. Spoon on the strawberry jam and sandwich it with another slice of brioche.
  4. Put a frying pan on a low-medium heat and add a knob of butter.
  5. Lower one side of the sandwich into the egg and milk mixture, and using a spatula, turn it over to cover the other side. 
  6. Using the spatula, carefully place the sandwich into the frying pan and cook for approximately 2 minutes on each side. It will be a golden brown colour when its ready to flip.
  7. Continue to build the sandwiches and cook until you are all done.
  8. Cut the french toast in half, place on a plate, add the macerated strawberries and finally a little extra jam.
  9. Garnish with a sprinkling of icing sugar and fresh mint.