Before You Get Started

The bacon jam can be made a day ahead and refrigerated — in fact, it tastes even better the next day. When smashing the burgers, press firmly and evenly with a burger smasher or the bottom of a heavy skillet, and resist the urge to move them until they've developed a deep golden crust. Thin, crispy-edged patties are the goal here. 

Steps

• Step 1

  Make the bourbon bacon jam: Set the griddle to medium heat. Add the chopped bacon to a medium sauce pan and cook, stirring occasionally, until browned and crispy, about 10 minutes. Using a slotted spoon, transfer the bacon to a small bowl. Pour off all but about 1 tablespoon of the drippings. 

  Ingredients

  • 1 Pound bacon, finely chopped

• Step 2

  Add the onion and garlic to the skillet and cook over medium heat, stirring occasionally, until softened and lightly golden, about 5 minutes. Add the bourbon, apple cider vinegar, brown sugar, and reserved bacon. Stir to combine. Simmer, stirring occasionally, until the liquid is reduced and the jam is thick and glossy, about 20 minutes. Remove from the heat and set aside. 

  Ingredients

  • 1/2 Medium yellow onion, finely chopped

  • 4 Clove garlic, minced

  • 1/4 Cup bourbon

  • 1/2 Cup apple cider vinegar

  • 1/2 Cup light brown sugar, packed

• Step 3

  Make the jalapeño cream cheese: In a small bowl, combine the softened cream cheese, rub, and minced jalapeños. Mix well, set aside. 

  Ingredients

  • 8 Ounce cream cheese, softened

  • 1 Tablespoon Traeger Chicken Rub (or rub of choice)

  • 1/4 Cup fresh jalapeños, minced (about 2 medium jalapeños)

• Step 4

  Preheat the griddle to medium-high. Spread the mayonnaise on the cut sides of the burger buns. Place the buns mayo-side down on the griddle and toast until golden, about 1 to 2 minutes. Transfer to a platter. 

  Ingredients

  • 4  brioche burger buns

  • 2 Tablespoon mayonnaise

• Step 5

  Increase the griddle heat to high. Place the burger balls on the hot griddle and immediately top each one with a few slices of jalapeño. Using a burger smasher, press each ball firmly down into a thin patty. Season with salt and pepper. Cook without moving until the edges are brown and crispy, about 2 minutes. 

  Ingredients

  • 2 Pound ground beef (80/20), formed into 8 (4-oz) balls

  • 1 1/2 Cup thinly sliced fresh jalapeños (about 6 medium jalapeños), divided

  •  kosher salt and freshly ground black pepper, to taste

• Step 6

  Flip the patties. Lay a slice of Swiss cheese over each patty. When the cheese is melted and the patties are cooked through, stack 2 patties per burger and transfer to a plate. 

  Ingredients

  • 8 Slices Swiss cheese

• Step 7

  Build the burgers: Spread the jalapeño cream cheese generously on the bottom bun. Add the double patty stack. Spoon a generous amount of bourbon bacon jam on top and remaining sliced jalapeños. Close with the top bun. Serve immediately. 

  Pro Tip

  Flatrock Tip: Keep one zone of the griddle on medium for the bacon jam while the other side runs hot for the smash patties — you can cook everything simultaneously. 

  Make-Ahead: The bourbon bacon jam keeps refrigerated for up to 1 week. Reheat gently on the griddle or in a small saucepan before serving.