Jalapeno Popper Smash Burger

In a skillet over medium-high heat, cook the diced bacon until crispy, for about 10-15 minutes, stirring occasionally to ensure even cooking and rendering of the fat.

Remove the cooked bacon from the pan, drain most of the grease, but leave the drippings. Add the diced white onion and sauté for about 3 minutes until softened.

Pour in the black coffee, apple cider vinegar, and brown sugar. Stir to combine with the onions.

Add the fresh raspberries and stir until they start to break down.

Season with salt and pepper, then add the cooked bacon back into the pan. Stir everything together.

Reduce the heat to medium-low and let the mixture simmer for 45-50 minutes, or until it has thickened into a jam-like consistency. Once done, remove from heat and set aside.

Heat a griddle over medium-high heat. Place the ground beef balls onto the hot surface.

Top each beef ball with a handful of thinly sliced jalapeños.

Using a piece of parchment paper to prevent sticking, firmly smash each patty down until it's very thin.

Season the patties generously with jalapeño salt.

After about 90 seconds, carefully scrape under the patties to preserve the crust and flip them over.

Immediately place a slice of Havarti cheese on top of each patty and let it melt for about 30 seconds.

Once the cheese is melted, remove the patties from the griddle.

To assemble the burger, spread a generous layer of whipped cream cheese on the bottom pretzel bun.

Stack two jalapeño patties on top of the cream cheese.

Spread a good amount of the raspberry bacon jam on the inside of the top bun.

Place the top bun on the patties to complete the burger and enjoy.