Directions
- 1Heat a heavy bottom skillet over medium-high heat.
- 2Add the diced bacon and cook for 10-15 minutes until crispy with a slight chew.
- 3Drain the bacon and remove it from the pan.
- 4Remove the grease from the pan, leaving the drippings and bits of bacon.
- 5Add the diced white onion and sauté for 3 minutes.
- 6Add the black coffee (or espresso), apple cider vinegar, brown sugar, and fresh raspberries, then stir to combine.
- 7Once the berries start to break down, add salt and pepper.
- 8Add the cooked bacon back into the pan.
- 9Simmer on medium-low heat for 45-50 minutes, or until the bacon jam has thickened up.
- 10Remove the bacon jam from the heat and set aside.
- 11Heat a skillet or griddle over medium-high heat.
- 12Place down the 75/25 ground beef balls.
- 13Place some thinly sliced jalapenos on top of the patties before smashing them down.
- 14Season the patties with Jalapeno Salt.
- 15Carefully flip the burgers after about 90 seconds.
- 16Top the burgers with Havarti cheese.
- 17Let them cook for 30 more seconds while the cheese melts, then remove.
- 18To build the burger, grab a pretzel bun and add a generous amount of whipped cream cheese to the bottom bun.
- 19Place down two of the jalapeno patties on the bottom bun.
- 20Spread a good amount of the bacon jam onto the top bun.
- 21Place the top bun on the burger.
Ingredients
- 1 lb bacon, diced
- 1 white onion, diced
- 0.25 cup black coffee
- 1 double shot of espresso
- 3 tbsp apple cider vinegar
- 0.25 cup brown sugar
- 1 cup fresh raspberries
- salt
- pepper
- 4 oz ground beef
- thinly sliced jalapenos
- Texas Jalapeño Salt
- havarti cheese
- pretzel buns
- whipped cream cheese
- bacon jam
Equipment
heavy bottom skilletpangriddle
Tips
- Use 75/25 ground beef for juicy burgers and a good sear.
- Carefully scrape up the edges when flipping burgers to keep the crust intact.
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