Directions
- 1Start by cooking down the bacon over medium high heat until crispy.
- 2Remove the bacon to drain and then saute the diced onion in the bacon fat for a few minutes before adding the diced jalapeno.
- 3Deglaze with some beef stock and then stir in the pepper jelly, hot honey, garlic powder, black pepper, and apple cider vinegar.
- 4Add the bacon back in and simmer for 20-30 minutes, or until thickened.
- 5For the last 2-3 minutes of the cook, add the fresh diced pineapple and mix that in.
- 6Remove and set aside, best served warm.
- 7For burgers, smash and season the beef first, then place thinly sliced jalapenos down after.
- 8After about 90 seconds, flip over the patties.
- 9Melt some pepper jack cheese over the top of the patties.
- 10Use a toasted potato bun covered in some whipped cream cheese.
- 11Place down the patties and then pile on the bacon jam.
Ingredients
- 1 lb bacon, diced
- 1 large white onion, diced
- 2 jalapeños, diced
- 0.33 cup beef stock
- 1.5 tbsp Melinda's Pineapple Jalapeno Pepper Jelly
- 2 tbsp Melinda's Pineapple Jalapeno Pepper Jelly
- 1 tbsp Melinda's Hot honey
- 0.5 tbsp roasted garlic powder
- fresh cracked pepper
- 1 tbsp apple cider vinegar
- 0.5 cup fresh pineapple, diced
- thinly sliced jalapenos
- beef
- pepper jack cheese
- toasted potato bun
- whipped cream cheese
Equipment
pan
Tips
- Smash and season the beef first, then place peppers down after for burgers to ensure seasoning sticks.
- Best served warm.
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