Ingredients
Equipment
Method
Make the Burgers
- Combine the ground beef with the cubed cheddar in a large bowl and mix until the cheese is distributed throughout.
- Divide into 4 half pound portions and form into patties. A burger mold helps keep them even.
- Season both sides with your favorite burger seasoning. Preheat the smoker to 250°F and place the burgers on.
- Smoke until the internal temperature reaches 165°F. About 5 minutes before they are done, place a slice of cheddar on each and let it melt.
Make the Bourbon Bacon Jam
- While the burgers smoke, cook the bacon pieces in a skillet over medium heat until crispy. Remove and set aside.
- Drain about half the rendered fat from the pan, leaving the rest. Add the diced onion and cook until softened and broken down.
- Add the garlic and cook about 30 seconds. Deglaze with the apple cider vinegar and bourbon.
- Add the brown sugar and let it dissolve, then add the maple syrup. Cook until thick and syrupy.
- Add the bacon back in, stir, then turn off the heat and let the jam come together.
Build
- Toast the buns. Spread chipotle mayo on the bottom bun, add the burger, top generously with bacon jam, a little more mayo, and the top bun.
Notes
Cheese cubes, not a core: Mixing quarter inch cubes through the beef gives you cheese in every bite instead of one pool in the center. Smaller disappears, bigger creates weak spots.
Drain half the fat: All of it fries the onions and makes a greasy jam. None of it and there is nothing to cook the onions in. Half is right.
Heat off for the bacon: Cut the heat when the bacon goes back in and let it come together.
Doneness: 165°F exceeds the USDA 160°F for ground beef. The 85/15 fat keeps them juicy at that temperature.
Make ahead: The bacon jam keeps over a week in the fridge and reheats easily.
Timing: Cook time is an estimate. The 250°F, 165°F and 5 minute cheese timing are as given.