Bacon Jalapeno Tequila Jam Burger with Fontina

3 Ratings
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.
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.


Total Cooking Time


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.
Serves 4
Pretzel Bun
20 oz
Pretzel Dough
0.25 lb
Bacon, cooked, chopped
2 quarts
1/4 cup
Baking Soda
to taste
Pretzel Salt
Bacon Jalapeno Tequila Jam
2 Tbsp
1 clove
Garlic, minced
1 Tbsp
Yellow Onion, diced
2 fl oz
0.5 lb
Cooked Bacon, chopped
4 Tbsp
Maple Flavored Butter
1 lb
Ground Chuck
2 Tbsp
1 Tbsp
Worcestershire Sauce
to taste
Salt and Pepper
Tomato, ripe
to taste


Step 1
Make pretzel buns: add Bacon (0.25 pound) to the Pretzel Dough (20 ounce). 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 (2 quart) 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 tablespoon) over medium heat and adding Garlic (1 clove), Salt (1 tablespoon), Yellow Onion (1/2), Jalapeño Pepper (3), and Tequila (2 fluid ounce).
Step 12
Lower heat to medium low and saute until onions are translucent and garlic is fragrant.
Step 13
Add Cooked Bacon (0.5 pound) and Maple Flavored Butter (4 tablespoon), stir and cover. Simmer for 5 minutes until slightly thickened, stirring, and turn heat off.
Step 14
Combine Ground Chuck (1 pound), Mayonnaise (2 tablespoon) and Worcestershire Sauce (1 tablespoon), 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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