Directions
- 1Heat a heavy bottom skillet over medium high heat, then add the diced bacon. Cook for 10-15 mins until crispy with a slight chew.
- 2Drain and remove bacon from the pan.
- 3Remove the grease from the pan, but leave the drippings and bits of bacon in there.
- 4Add the diced white onion and saute for 3 mins.
- 5Add coffee, brown sugar, raspberries, stir to combine. Once berries break down, add salt and pepper, then bacon back in the pan.
- 6Simmer on medium low for 45-50 mins, or until Bacon Jam has thickened.
- 7Remove and set aside while making burgers.
- 8Heat a skillet or griddle over medium high heat, then place down 75/25 ground beef.
- 9Place thinly sliced jalapeños on top before smashing, then season with Jalapeño Salt.
- 10Carefully flip the burgers after about 90 seconds, then top them with Havarti cheese.
- 11Cook for 30 more seconds while cheese melts, then remove from heat.
- 12Grab a pretzel bun and add whipped cream cheese to the bottom.
- 13Place down two jalapeno patties.
- 14Cover top bun in bacon jam and place on top. Enjoy!
Ingredients
- 1 lb bacon, diced
- 1 white onion, diced
- 0.25 cup espresso or black coffee
- 0.25 cup brown sugar
- 1 cup fresh raspberries
- 0 salt
- 0 pepper
- 4 oz beef balls
- 0 thinly sliced jalapeños
- 0 Texas Jalapeño Salt
- 0 havarti cheese
- 0 pretzel buns
- 0 whipped cream cheese
- 0 bacon jam
Equipment
heavy bottom skilletspatulagrill press
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