Bourbon Bacon Jam Breakfast Burger

Instructions

• Step 1: Burning the hickory pellets preheat recteq to 425ºF with a large cast iron skillet inside.
• Step 2: Add diced bacon and cook until crispy. Add sliced bacon and cook until desired consistency, leaving about 2 tablespoons of bacon fat in the skillet, and remove the rest. Place bacon on paper towels or wire rack.
• Step 3: Add the chopped onion to the skillet and cook until caramelized, about 10-15 minutes. Add the garlic and cook for an additional 1-2 minutes or until fragrant.
• Step 4: Return the diced bacon to the skillet. Stir in the brown sugar, apple cider vinegar, bourbon, maple syrup, and Ben’s Heffer Dust.
• Step 5: Bring mixture to a simmer and cook until it thickens, for about 20-30 minutes, stirring occasionally. If it becomes too thick, add a little water or extra bourbon to reach your desired consistency.
• Step 6: Allow the jam to cool, then transfer it to an airtight container. Clean skillet and return to recteq.
• Step 7: Divide the ground beef into 4 equal portions and form into patties. Season both sides with Rossarooski's Honey Rib Rub.
• Step 8: Place the patties on recteq and cook about 8-10 minutes per side, or until they reach your desired level of doneness. During the last minute of cooking, place 2 slices of cheese on each patty to melt.
• Step 9: While the burgers are grilling, cook the eggs to your liking in the skillet. Add 1 tbsp butter and crack eggs into butter in skillet. Cook about 2-3 minutes a side.
• Step 10: Butter the cut sides of the buns with remaining butter and toast them on the grill until golden brown. Spread a generous amount of bourbon bacon jam on each bun.
• Step 11: Place the grilled patty with melted cheese on top, followed by two slices of crispy bacon, a fried egg, and any additional toppings like lettuce, tomato, or pickles. Top with the other half of the bun.