Jalapeño Popper Smashburgerwith Raspberry Bacon Jam

Heat a heavy‑bottom skillet over medium‑high heat and add the diced bacon; cook 10–15 minutes, stirring occasionally, until the pieces are crispy on the edges but retain a slight chew.

Using a slotted spoon, transfer the cooked bacon to a paper‑towel‑lined plate to drain, leaving the rendered fat and any browned bits in the pan.

Add the diced white onion to the pan and sauté for about 3 minutes, or until the onion becomes translucent and lightly golden.

Stir in the espresso shots, brown sugar, and fresh raspberries; cook, stirring frequently, until the raspberries break down and the mixture becomes syrupy.

Season the mixture with salt and pepper to taste, then return the drained bacon to the pan and combine everything evenly.

Reduce the heat to medium‑low and let the jam simmer for 45–50 minutes, stirring every 5–7 minutes, until it thickens to a jam‑like consistency; set aside to cool slightly.

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

Form the ground beef into two equal patties (about 113 g each) and place them in the hot pan; immediately top each patty with thinly sliced jalapeños.

Using a sturdy spatula, press (smash) each patty down firmly for about 10 seconds, then season with Texas Jalapeño Salt.

After roughly 90 seconds, flip the patties, place a slice of Havarti cheese on each, and cook an additional 30 seconds until the cheese melts; remove the patties from the heat.

Toast the pretzel buns lightly on the same skillet, cut side down, for 1 minute until just golden.

Spread a generous layer of whipped cream cheese on the bottom half of each bun.

Place the two cheese‑melted jalapeño patties on the cream‑cheese‑covered bun bottoms.

Spread the prepared raspberry bacon jam on the top bun halves, then close the burgers.

Serve immediately while the buns are warm and the jam is still slightly runny.