Strain out the excess grease and transfer the jam to an airtight container and set aside. You will likely only use about half to two-thirds of the jam for the burgers depending on how much you want to use!
Optional: Lightly toast the brioche buns (you can do this in a toaster, on a grill, under a broiler or just in a hot pan
Season liberally each side of your burger patties with kosher salt and fresh cracked black pepper.
Heat a pan, preferably cast iron, on medium-high and add burger patties. I like to give each patty a hard press or "smash" so they get a better char. Cook about 3-4 minutes each side, placing the cheese on top for the last 1-2 minutes and covering the pan so it melts.
Assemble the burgers with arugula, the patties with the melted brie and top with bacon jam... and enjoy!