RECIPE
21 INGREDIENTS16 STEPS1HR 50MIN

Bacon Jalapeno Tequila Jam Burger with Fontina

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3 Ratings
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Dixie Chik Cooks
I started the blog in September of 2010 as a way to chronicle my recipes for my family, and it transformed from a hobby to a business. It’s my passion and I love being able to do what I love best.
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This was beyond what I even set out to do. One thing led to another, and before I knew it I was making a bacon jalapeno tequila jam. I also made a homemade pretzel bun for this burger and melted lovely fontina cheese on top. If you can't find maple flavored butter, simply add a tbsp of maple syrup to regular unsalted butter.

1HR 50MIN

Total Cooking Time

21

Ingredients
Dixie Chik Cooks
I started the blog in September of 2010 as a way to chronicle my recipes for my family, and it transformed from a hobby to a business. It’s my passion and I love being able to do what I love best.
GO TO BLOG
Ingredients
US / METRIC
Servings:
4
Serves 4
Pretzel Bun
1.3 lb
Pretzel Dough
5 oz
Bacon , cooked, chopped
8 cups
Water
1/4 cup
Baking Soda
to taste
Pretzel Salt
Bacon Jalapeno Tequila Jam
1 clove
Garlic , minced
1 Tbsp
1/2
2 fl oz
Tequila
8 oz
Cooked Bacon , chopped
1/4 cup
Maple Flavored Butter
Burger
1 lb
Ground Chuck
2 Tbsp
Mayonnaise
1 Tbsp
Worcestershire Sauce
to taste
Salt and Pepper
Toppings
1
Tomato , ripe
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Directions

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Step 1
Make pretzel buns: add Bacon (5 oz) to the Pretzel Dough (1.3 lb) . Cover with a plastic wrap or a towel and allow to rise in a warm place for 1 hour or until doubled in bulk. Punch the dough down and turn it onto a lightly floured clean surface.
Step 2
Line 1 large sheet pan with parchment paper and set aside. Cut the dough into 4 pieces. Take a piece of dough and start forming a round, smooth ball by pulling the sides to the center and pinching to seal.
Step 3
Place, pinched side down, on a counter and lightly cupping your hand around the dough ball, rotate your hand in small circles lightly rolling the ball around the palm of your hand.
Step 4
Place the ball on the prepared baking sheet pinched seam side down, with at least 1 inch between each roll. Cover with a towel and allow to rest in a warm place for 30 minutes until they rise and double.
Step 5
Preheat oven to 425 degrees F (220 degrees C) and place oven rack in the middle position.
Step 6
In a large saucepan, bring Water (8 cups) to a low boil. Remove from heat and slowly add the Baking Soda (1/4 cup) , place back on heat and lower to a simmer.
Step 7
Place 2 of the rolls at a time into the poaching liquid, seam side down. Poach for 30 seconds and then carefully turn the roll over and poach for another 30 seconds. Remove with a slotted spoon to the same prepared sheet pan, seam side down. Repeat with the remaining rolls.
Step 8
Using a pastry brush, brush each roll with the Egg (1) , making sure to coat all sides completely and then prinkle each roll with a little Pretzel Salt (to taste) .
Step 9
Using a sharp straight edged knife, cut a slash or an “X” shape in the top of each roll.
Step 10
Bake the rolls in the preheated oven for 15-20 minutes.
Step 11
Make bacon jam by bringing Olive Oil (2 Tbsp) over medium heat and adding Garlic (1 clove) , Salt (1 Tbsp) , Yellow Onion (1/2) , Jalapeño Peppers (3) , and Tequila (2 fl oz) .
Step 12
Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
Step 13
Add Cooked Bacon (8 oz) and Maple Flavored Butter (1/4 cup) , stir and cover. Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
Step 14
Combine Ground Chuck (1 lb) , Mayonnaise (2 Tbsp) and Worcestershire Sauce (1 Tbsp) , sprinkle with Salt and Pepper (to taste) . Form into 4 burgers.
Step 15
Grill or pan fry to desired doneness, add Fontina Cheese (to taste) and leave over heat until it melts; remove.
Step 16
Build burger by adding roughly chopped Italian Flat-Leaf Parsley (to taste) and a Tomato (1) slice on a the bottom of a sliced pretzel bun, add burger, and top with bacon jam and pretzel bun top.

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