This is a copycat of Jack in the Box’s Bacon Swiss Buttery Jack — a beef burger topped with Swiss cheese, thick-cut bacon, butter lettuce, tomato, and a garlic herb compound butter melted right onto the hot patty. The honest reason to make it at home is the compound butter: it takes about three minutes to mix and makes a bigger difference to the finished burger than any sauce you could squeeze from a bottle.
Why this recipe works
Two things carry this burger. First, the compound butter goes on while the patty is still in the pan, off the heat. The residual heat melts it slowly into the meat and under the cheese instead of just pooling on top — you get flavor in every bite, not just the first one. Second, using an 80/20 beef blend means the patty stays juicy even if you cook it to the required 160°F internal temperature. Leaner beef at that temp turns chalky; 80/20 doesn’t.
Smart swaps
- Swiss cheese: Gruyère melts cleaner and has a nuttier flavor. Either works, but Gruyère is worth it if your store carries it at a reasonable price.
- Brioche bun: A potato roll is a solid backup — soft, slightly sweet, holds up to the butter without going soggy as fast as a standard hamburger bun.
- Fresh parsley in the butter: Dried parsley works in a pinch but use half the amount; it’s more concentrated and can turn the butter slightly bitter if you overdo it.
- Thick-cut bacon: Regular-cut bacon cooks faster and crisps up fine, but it tends to shatter when you bite through rather than pull cleanly — thick-cut stays in the burger better.
Keeping and reheating
Cooked patties keep in the fridge for up to 3 days in an airtight container. Bacon can be cooked ahead and stored separately for the same window — keeping them apart prevents the bacon from going limp. To reheat a patty, set it in a dry skillet over medium-low heat with a lid on for about 3 minutes; this warms it through without drying it out. Skip the microwave if you can — it steams the patty and softens any crust you built. Compound butter freezes well for up to 2 months rolled in plastic wrap; slice off what you need straight from frozen.
Common problems and fixes
- Patty puffs up in the center while cooking: Press a shallow thumbprint into the middle of each raw patty before it hits the pan. The center cooks at the same rate as the edges and the patty stays flat.
- Butter slides off instead of melting in: The pan is too hot when you add the butter. Pull the skillet completely off the heat first, then add the butter and cover loosely with a lid or foil for 30 seconds to trap the steam.
- Bacon shrinks and curls, leaving gaps in the burger: Start bacon in a cold pan, then bring the heat up gradually. It renders more evenly and lies flat instead of seizing and curling.
- Brioche bun goes soggy before you finish eating: Toast the cut sides until they’re genuinely golden, not just warm. A proper toasted surface acts as a barrier against the butter and tomato juice.
- Cheese won’t melt fully before the patty overcooks: Add a teaspoon of water to the pan right after you lay the cheese on, then cover immediately. The steam melts the cheese in about 30 seconds without any extra cook time on the beef.
Bacon & Swiss Buttery Jack (Inspired by Jack in the Box)
Ingredients
For the Garlic Herb Butter:
- ½ cup unsalted butter softened
- 1 clove garlic minced finely
- 1 tbsp fresh parsley chopped
- ¼ tsp kosher salt
For the Beef Patties:
- 1 ½ lbs ground beef (80/20 blend) preferably grass-fed
- ½ tsp freshly ground black pepper
- ½ tsp kosher salt
To Assemble:
- 4 pieces brioche burger buns buttered and toasted
- 8 slices Swiss cheese
- 8 slices thick-cut bacon cooked until crisp
- 4 pieces butter lettuce leaves washed and dried
- 4 medium tomato slices thick-cut from ripe beefsteak tomatoes
Instructions
- Make the Garlic Herb Butter: In a small bowl, combine softened butter, minced garlic, chopped parsley, and kosher salt. Mix thoroughly, then set aside. For best results, let it sit for at least 10 minutes so the flavors meld beautifully.
- Shape and Season the Patties: Divide ground beef into 4 equal portions and gently form into patties slightly wider than your buns (they will shrink). Season each side with kosher salt and black pepper. Avoid overworking the beef to maintain a tender texture.
- Cook the Bacon: In a skillet over medium heat, cook the bacon until browned and crisp, about 6–8 minutes. Transfer to a paper towel-lined plate to drain excess fat.
- Sear the Beef Patties: Heat a cast-iron skillet or grill pan over high heat until smoking hot. Sear the patties 3–4 minutes per side for medium doneness. During the last 30 seconds of cooking, place two slices of Swiss cheese on each patty to melt slightly. Remove from the heat and immediately top each with a generous dollop of the prepared garlic herb butter, letting it melt over the hot patties.
- Toast the Buns: In a clean pan or grill, toast the cut side of the brioche buns until golden and warmed through, about 1–2 minutes.
- Assemble the Burgers: Place lettuce and tomato on the bottom half of each toasted bun. Add the hot, buttery patty, followed by two slices of crisp bacon. Close with the top bun.
Notes
- For extra flavor, you can caramelize some onions and add them between the patty and bacon.
- Swap the Swiss cheese for Gruyère if you want a nuttier note.
- To make it keto-friendly, serve over lettuce wraps or low-carb buns.
Nutrition
Frequently asked questions
Can I make the compound butter ahead of time?
Yes — make it up to 3 days ahead and keep it wrapped in the fridge. Roll it into a log in plastic wrap so you can slice off a clean portion per patty without having to re-mix anything.
What internal temperature should the beef patty reach?
Ground beef needs to hit 160°F (71°C) — use an instant-read thermometer to check. Unlike a whole-muscle steak, ground beef can carry bacteria throughout the patty, so there’s no safe option for cooking it pink.
Can I cook the patties on an outdoor grill instead of a cast-iron skillet?
You can, but you’ll lose the compound butter step unless you move the patty to a flat surface or cast-iron grate insert to melt it. Direct grill grates let the butter drip straight through before it has a chance to absorb.
Is there a way to get the bacon done at the same time as the patties without using a second pan?
Cook the bacon first in the same skillet, then set it aside on a paper towel while you cook the patties in the leftover bacon fat — no extra pan needed. The fat also adds flavor to the beef.
My garlic herb butter tastes sharp and raw. What went wrong?
Raw minced garlic can be harsh, especially if the cloves were large or strong. Mash the garlic into a paste with a pinch of salt before mixing it into the butter — this breaks down the cell structure and mellows the bite significantly.
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