Jalapeño Popper Burgerwith Raspberry Bacon Jam

In a large skillet, fry the diced bacon over medium‑high heat until crispy, about 6‑8 minutes; transfer the bacon to a paper‑towel‑lined plate, leaving a thin layer of fat in the pan.

Add the white onion to the skillet, stirring to coat with the remaining bacon fat; cook until the onion is soft and golden, about 4‑5 minutes.

Stir in the double espresso shot, apple cider vinegar, brown sugar, and fresh raspberries; bring to a gentle boil and reduce the mixture until it thickens slightly, roughly 3‑4 minutes.

Season the jam mixture with salt and pepper, then return the crispy bacon to the pan; lower the heat and let the jam simmer for 45‑50 minutes, stirring occasionally, until it reaches a jam‑like consistency.

While the jam simmers, preheat a griddle or heavy skillet over medium‑high heat.

Form the beef balls into two equal patties (approximately 2 oz each); place them on the hot surface and immediately top each patty with thinly sliced jalapeños.

Press the patties lightly with a spatula to create a thin, “smash‑burger” style patty; cook for about 2‑3 minutes until a crust forms.

Flip the patties, scraping up any browned bits from the pan, and place a slice of havarti cheese on each; cover the pan for 1‑2 minutes to melt the cheese.

Toast the pretzel bun halves lightly on the griddle, about 30 seconds per side.

Spread a generous layer of whipped cream cheese on the bottom bun, then place the double‑stacked jalapeño‑topped patties with melted cheese on top.

Spoon the raspberry bacon jam over the cheese, add a pinch of Texas Jalapeño Salt if desired, and cap with the top bun.

Serve immediately while the cheese is melty and the jam is warm.