Place the chopped bacon in a large pan over medium-high heat. Cook, about 10 minutes or until the bacon is crispy. When crisp, use a slotted spoon to remove the bacon to a paper towel-lined plate. Add the onion to the bacon fat left behind in the pan. When softened, after cooking for about 5 or so minutes, add the remaining jam ingredients. Lower the heat and gently simmer for about 15 more minutes, stirring often.

While the jam cooks, whisk the peanut butter and mayo until smooth. Set aside. When the jam has reduced, remove from the heat and stir the bacon back in. You can keep the jam chunky or briefly pulse in a food processor or blender.

In a large bowl, combine the ground meat with the Worcestershire sauce and salt. Use your hands to shape the meat into four patties.

Heat a large cast-iron pan over medium-high heat. Add a tablespoon of the butter to the pan and when melted, place the buns in the pan, sliced side down—toast for a couple of minutes.

Set aside the buns and add the remaining butter to the pan. Add the burgers and cook for five minutes, then flip and cook for five more minutes on the other side. Both sides should be browned and crispy.

Assemble your peanut butter and jelly burgers by spreading the peanut butter mayo on both sides of each bun. Place the burgers on the bottom buns, top with the bacon jam and other toppings.