SMOKED BACON ONION JAM BURGERS

A flavorful, lightly seasoned, juicy burger is often made more memorable by the toppings and condiments that cover it. Particularly delicious toppings can top more things than a basic burger. Try this Smoked Bacon Onion Jam atop cream cheese on a charcuterie plate, tossed into pasta, or tucked into a creamy omelette. And there's no shame in simply eating it out of the jar with a spoon! 

INGREDIENTS FOR SMOKED ONION JAM:

1 pound bacon

2 large sweet onions

2 large shallots

4 cloves garlic

1 tablespoon butter

1/2 cup brown sugar

1/3 cup apple cider vinegar

1/4 cup maple syrup

1 teaspoon red chili flakes

1 teaspoon black pepper

3/4 teaspoon salt

Smokehouse Apple Wood Chips  and or Smokehouse Cherry Chips

DIRECTIONS:

Prepare Smoke Chief, Big Chief Smoker or Little Chief Smoker for smoking by filling Smoke Chief with pellets or Big Chief Smoker or Little Chief Smoker pan with chips.

Quarter onions, shallots and garlic. Place bacon strips, onion and garlic on Smoking/Drying Screens atop smoker racks. Leave space between items to allow for proper smoke flow.

Smoke 30 minutes with Smoke Chief or smoke through one pan of chips in a Big Chief Smoker or Little Chief Smoker.

Chop bacon into 1/4 inch pieces. Dice onions, shallots and garlic.

In a skillet render smoked bacon on medium heat until grease appears in the pan and bacon begins to brown. Add butter, onion, garlic, shallots, chili flakes, pepper and salt. Lower heat to medium-low and continue to saute until mixture is caramelized, about 30 minutes. Add sugar, vinegar and maple syrup. Increase heat to high, bringing mixture to a boil and then reduce heat to low. Stir occasionally and continue reducing until jam consistency is reached, 15-20 minutes. Do not rush the cooking as the slow-cook adds to the richness of the finished jam.

Serve warm over burgers or keep refrigerated until ready to use. Always warm Smoked Bacon Onion Jam before serving.

INGREDIENTS FOR BURGERS:

2 pounds ground beef, turkey or wild game

1 teaspoon black pepper

1 teaspoon granulated garlic

1 teaspoon granulated onion

Salt to taste

DIRECTIONS:

In a large bowl combine ground meat and spices. Form into loose patties of desired size. For best results make sure the patty is slightly thinner in the center. Pan-fry or grill burgers until they reach desired doneness. Serve immediately on a butter toasted bun slathered in Smoked Bacon Onion Jam, on a bed of lettuce and tomato. Mustard, ketchup and mayo are optional.

Recipe by: Tiffany Haugen