Beef Burgers with Jalapeño-Bacon Jam

 On the TODAY show by Chef Tobias Dorzon. We cheated and made the jam but used frozen Buffalo meat burgers. Bacon jam was so good!! Also I like to soak my red onion in cold water before serving to soften and mellow out the flavor.

Jalapeño Bacon Jam 

1 pound bacon, cut into 1/2-inch pieces 

2 tablespoons butter 

1 medium onion, finely chopped 

3 large jalapeños, seeded and chopped 

1 pinch salt 

4 cloves garlic, minced 

1/2 cup dark brown sugar 

2-3 tablespoons apple cider vinegar

FOR THE JALAPEÑO-BACON JAM: 

1. In a cast-iron skillet, cook the bacon over medium-high heat for 10 to 15 minutes or until crispy and fat is rendered off. Drain bacon on a paper towel-lined plate. Drain off all but 1 tablespoon bacon drippings. 

2. Add butter to drippings then add onion, jalapeños and salt. Cook onion for 10 to 12 minutes or until softened and golden. Add the diced garlic and cook 3 to 4 minutes or just until fragrant. 

3. Return bacon and add the dark brown sugar and apple cider vinegar. Bring to a boil, reduce heat to low and simmer 10 to 15 minutes or until syrupy and jam-like.

TO SERVE: Serve burgers on toasted buns with lettuce, red onion slices and bacon jam.