4 thick slices applewood-smoked bacon, sliced into \u00bd-inch wide pieces
\n1 large red onion, halved and thinly sliced (about 1 \u00bd cups)
\nKosher salt and freshly ground black pepper
\n1\/3 cup balsamic vinegar
\n\u00bd teaspoon Dijon mustard
\n1\/3 cup water<\/p>\n
2 thick slices applewood-smoked bacon, finely diced
\n1 \u00bc pounds ground beef (85% or 90% lean)
\n\u00bd tsp Worcestershire sauce
\n\u00be tsp Kosher salt
\n\u00bd tsp freshly ground black pepper
\n4 hamburger buns, split
\nSliced sharp cheddar cheese, optional
\n
\nTo make the jam: Heat a large saute pan (that has a cover) over medium-high heat. Add the bacon and cook, stirring occasionally until browned but not crispy, about 8 minutes. Remove the bacon from the pan with a slotted spoon and let it drain on a paper towel-lined plate. Drain off all but 2-3 tablespoons of the bacon grease and then stir in the onions, about 1\/4 tsp salt, and a pinch of pepper. Cover the pan to cook the onions for 2 minutes. Uncover the pan and in a splash of water, scraping the bits off of the bottom of the pan with a spatula or wooden spoon. Recover the pan and cook the onions for 10 minutes, stirring occasionally, until the onions are soft and lightly browned.<\/p>\n
After the onions have cooked for 10 minutes, stir in the balsamic vinegar, mustard, and water then return the bacon to the pan and bring the mixture to a simmer. Simmer uncovered until the sauce thickens and is almost completely absorbed, about 2-4 minutes (mine definitely took upwards of 4 minutes). At this point, the jam can be covered and refrigerated (you can make it up to 2 days in advance). If using immediately, set it aside in a bowl until ready to use.<\/p>\n
To make the burgers: Using a fork, lightly mix the finely diced bacon with the ground beef, Worcestershire sauce, salt, and ground pepper in a medium bowl until the ingredients form a uniform mixture. Shape the burger mixture into four equal-sized patties, about 1-inch thick. Cook the burgers on a grill pre-heated to medium-high, about 4-5 minutes per side. Once you flip the burgers, add the cheese (if the cheese is thinly sliced, give it a minute or two on the second side before adding it). Once cooked to desired doneness, remove the burgers from the grill and set them aside to rest for 5 minutes before adding the topping, placing on the buns, and serving. No ketchup required.<\/p>\n","protected":false},"excerpt":{"rendered":"
4 thick slices applewood-smoked bacon, sliced into \u00bd-inch wide pieces 1 large red onion, halved and thinly sliced (about 1 \u00bd cups) Kosher salt and freshly ground black pepper 1\/3 cup balsamic vinegar \u00bd teaspoon Dijon mustard 1\/3 cup water 2 thick slices applewood-smoked bacon, finely diced 1 \u00bc pounds ground beef (85% or 90% […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[36,5],"tags":[],"class_list":["post-1069","post","type-post","status-publish","format-standard","hentry","category-burger","category-main-course"],"_links":{"self":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1069","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/comments?post=1069"}],"version-history":[{"count":1,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1069\/revisions"}],"predecessor-version":[{"id":2643,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/posts\/1069\/revisions\/2643"}],"wp:attachment":[{"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/media?parent=1069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/categories?post=1069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/kayeskinner.com\/food\/wp-json\/wp\/v2\/tags?post=1069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}