Jalapeño Popper Smashburger with Bacon Jam

50m
Serves 2
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Directions

  1. 1Start by making the jam! Heat a heavy bottom skillet over medium high heat, then add the diced bacon.
  2. 2Cook for 10–15 mins until crispy with a slight chew. Drain and remove from the pan.
  3. 3Remove the grease from the pan, but leave the drippings and bits of bacon in there. Then add the diced white onion and saute for 3 mins.
  4. 4Then add the coffee, brown sugar, and raspberries and stir to combine.
  5. 5Once the berries start to break down, add the salt and pepper, then put the bacon back in the pan.
  6. 6Simmer on medium low for 45–50 mins, or until the Bacon Jam has thickened up. Remove and set aside while you make the burgers.
  7. 7Heat a skillet or griddle over medium high heat, then place down the 75/25 ground beef.
  8. 8Then place some of the thinly sliced jalapeños on top before smashing and then season with the Jalapeno Salt.
  9. 9Carefully flip the burgers after about 90 seconds, and then top them off with Havarti cheese.
  10. 10Let them cook for 30 more seconds while the cheese melts, then remove.
  11. 11To build the burger, grab a pretzel bun and add whipped cream cheese to the bottom.
  12. 12Then place down two of the jalapeño patties before covering the top bun in the bacon jam!
  13. 13Place the top bun down, and enjoy!

Ingredients

  • 1 lb bacon
  • 1 white onion
  • 0.25 cup espresso or black coffee
  • 2 tbsp apple cider vinegar
  • 0.25 cup brown sugar
  • 1 cup fresh raspberries
  • 0 salt
  • 0 pepper
  • 4 oz beef
  • 0 thinly sliced jalapeños
  • 0 Texas Jalapeño Salt
  • 0 havarti cheese
  • 0 pretzel buns
  • 0 whipped cream cheese

Equipment

heavy bottom skilletskillet or griddle