Bacon Smash-Burger in Pasta Form

If you’re anything like me, you’re always on the lookout for a meal that brings the comfort of a backyard barbecue right into the heart of your kitchen. That’s where this Bacon Smash-Burger in Pasta Form comes in. It’s got all the flavors of a juicy burger, mixed with creamy pasta that’ll have you digging in for seconds – or maybe even thirds.

This dish is a celebration of everything we love about burgers but with a twist. Picture this: rich, succulent ground beef mingling with a sweet and smoky bacon jam, all enveloped in a cheesy, creamy pasta. It’s hearty, satisfying, and definitely a crowd-pleaser.

Trust me, one bite and you'll see why this recipe is bound to become a favorite for gatherings or just a cozy dinner at home.

Why You'll Love This Recipe

Let’s talk about flavor first. The combination of ground beef and Midwest Fresh Bacon Jam creates a sweet, savory glaze that’s downright irresistible. Add in the tang of dill pickle juice, rich ketchup, and zesty mustard, and you’ve got an explosion of taste that’ll have your taste buds dancing.

Not to mention, the creamy sharp cheddar cheese brings it all home with a gooey, melty finish that will make you sigh in satisfaction.

Now, if you’re worried about complexity, don’t be! This recipe is surprisingly simple and comes together in one pot. No need for a million pans to clean up afterward – just a big pot and a hunger for something delicious.

Plus, it’s perfect for feeding a crowd, so you can impress your friends or family without breaking a sweat.

Ingredients & Tools You'll Need

Alright, let’s gather our arsenal. You’ll need 2.5 lbs of ground beef – I like to go with a good quality blend for maximum flavor. The star of the show?

A container of Midwest Fresh Bacon Jam. If you haven’t tried it yet, get ready for your life to change. Then, we’re loading up with 3 tablespoons of Drew’s Dust Seasoning SPG to give our beef that extra kick.

Now for the pasta, we’re using a 16 oz bag of wide egg noodles. They soak up all that delicious sauce beautifully. Don’t forget the tangy trio: ½ cup of dill pickle juice, 1 cup of ketchup, and 4 tablespoons of yellow mustard.

For the creamy goodness, we’ll need 8 cups of beef broth and 2 cups of heavy cream. And, of course, we can’t forget 2 ½ cups of shredded sharp cheddar cheese – I go heavy on the cheese here because, well, why not? Finally, grab a small yellow onion to add some aromatic sweetness to the mix.

How To Make It

Let’s dive into the cooking process! This recipe is all about layering flavors and allowing everything to come together in that big pot. We’ll start off with some prep before we get to the fun part of cooking.

Preparation

First things first, wash your damn hands! Once that’s done, finely dice your small yellow onion. This will help it cook down nicely and add fantastic flavor to the beef.

Now, set out all your ingredients so you’re ready to roll. Trust me, having everything at arm’s reach will make the cooking process smoother and more enjoyable.

You’ll want to have your pot or Dutch oven preheated and ready to go. We’re looking at medium-high heat here. Make sure you’ve got your ground beef and seasoning handy because once we get started, it’s all about keeping things moving along!

Cooking

Now that we’re all set, let’s sizzle and sear. In your large pot, brown the 2.5 lbs of ground beef along with the diced onion over medium-high heat. Break up the meat into small crumbles as it cooks.

Once it’s fully browned, drain any excess grease. This step is crucial to avoid a greasy final dish – we want that luscious sauce, not a pool of fat.

Next, it’s time to layer on the seasoning. Sprinkle the Drew’s Dust SPG evenly over the beef, stirring well to ensure those salty, peppery, garlicky notes penetrate every bite. Here’s when the magic happens: stir in the Midwest Fresh Bacon Jam, dill pickle juice, ketchup, and yellow mustard.

Mix it all up until the beef is coated in that thick, glossy glaze. Seriously, you might catch yourself sneaking a bite at this point.

Now, let’s pour in the beef broth and bring everything to a rolling boil. Once boiling, toss in the 16 oz bag of wide egg noodles. Give it a good stir to make sure they’re all submerged.

Reduce the heat to medium-low, cover the pot, and let it simmer for 7-9 minutes. Keep an eye on it, stirring occasionally to prevent those noodles from sticking. Egg noodles absorb liquid quickly, so don’t wander off!

When those noodles are tender, it’s time for the creamy transformation. Stir in the heavy cream and shredded cheddar cheese, folding it gently until it creates that silky, “helper-style” sauce we all crave. You’ll want to turn off the heat and let it sit for about 5 minutes to thicken up a bit before serving.

This is the moment where you can practically smell the deliciousness wafting through the kitchen.

Serving & Variations

When you’re ready to serve, ladle generous portions into bowls and watch as everyone gathers around the table. I love to sprinkle a little extra cheese on top for that gooey finish – trust me, it elevates the whole experience. Pair it with a crisp green salad or some garlic bread to soak up every last bit of that delicious sauce.

Feeling adventurous? You can customize this dish in so many ways! Try adding sautéed mushrooms or bell peppers for an extra layer of flavor.

Or, if you’re a spice lover, toss in some jalapeños for a kick. Leftovers (if you have any – these disappear faster than a cold beer in July) can be stored in the fridge for a few days, and they reheat beautifully.

Wrapping Up

This Bacon Smash-Burger in Pasta Form is a game-changer for weeknight dinners or casual get-togethers. It brings all the flavors of a backyard cookout into one comforting dish that’s sure to impress. Give it a try, and I promise you won’t regret it.

Recipe created by down.rightdelicious for Trust Me Try It.

Bacon Smash-Burger in Pasta Form

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 10

Ingredients

• The Meat: 2.5 lbs Ground Beef
• The Signature Flavor: 1 container of Midwest Fresh Bacon Jam
• The Dry Rub: 3 tbsp Drew’s Dust Seasoning SPG
• The Pasta: 16 oz bag Wide Egg Noodles
• The Tang: 1/2 cup Dill Pickle Juice, 1 cup Ketchup, and 4 tbsp Yellow Mustard
• The Liquids: 8 cups Beef Broth + 2 cup Heavy Cream
• The Melt: 2 ½ cups Shredded Sharp Cheddar Cheese
• Aromatics: 1 small yellow onion, finely diced

Instructions

• WASH YOUR DAMN HANDS!!
• Sizzle and Sear: In a very large pot or Dutch oven, brown the
• 5 lbs of ground beef with the diced onion over medium-high heat
• Break the meat into small crumbles
• Once fully browned, drain the excess grease
• Layer the Seasoning: Sprinkle the Drew’s Dust SPG evenly over the meat
• Stir well to ensure the salt, pepper, and garlic notes penetrate the beef
• The Burger Base: Stir in the Midwest Fresh Bacon Jam, pickle juice, ketchup, and mustard
• Mix until the beef is coated in a thick, glossy glaze
• The Noodle Bath: Pour in the beef broth and bring to a rolling boil
• Add the 16 oz bag of egg noodles
• Stir to ensure they are submerged
• Simmer: Reduce heat to medium-low
• Cover and cook for 7–9 minutes
• Egg noodles absorb liquid quickly, so stir occasionally to prevent sticking
• Cream and Cheese: Once the noodles are tender, stir in the heavy cream and the shredded cheddar
• Final Bind: Fold the cheese in gently until it creates a silky, “helper-style” sauce
• Turn off the heat and let it sit for 5 minutes to thicken before serving