Step 1

Preheat your grill using Cowboy Charcoal to medium high heat (around 350F) for direct cooking.

Step 2

Add a cast iron skillet to heat up for 2 minutes over the fire.

Step 3

Add your cubed bacon to the skillet to cook until rendered and golden brown (about 10 minutes).

Step 4

Pull the bacon out and leave 1.5 tbsp of the bacon fat in the skillet.

Step 5

Add your shallots to brown for 2 minutes, then carefully deglaze the skillet with the bourbon.

Step 6

Finally, add the maple syrup, brown sugar and balsamic vinegar to simmer until the mixture has thickened and is dark amber brown (about 10 more minutes).

Step 7

Add the bacon bits back to the skillet and mix everything together.

Step 8

When done, pull off and let the skillet cool. You will need to warm up the Bacon Jam before serving (read note below)

Step 9

Reheat your grill using Cowboy Charcoal to high heat (around 400F) for direct cooking.

Step 10

Grab a handful of ground beef (around 1/4 lbs… ish) and gently roll it into a ball. Repeat this for 6-8 balls or until you’re out of meat.

Step 11

Add a cast iron skillet or plancha over the flames to heat till it's slightly smoking (about 450 on the skillet).

Step 12

Add a burger ball to the skillet.

Step 13

Place a piece of parchment over one ball and then firmly press with the spatula until the burger is “smashed” on the skillet.

Step 14

Season the patty with your favorite BBQ rub. Let cook for another 1-2 minutes.

Step 15

Carefully flip the burger patty over and then season the new side with more BBQ rub.

Step 16

Top with a slice of cheese and let melt for 1-2 minutes.

Step 17

Once melted, pull off and rest. Repeat for the rest of your patties.

Step 18

Build your burger with the 1-2 burger patties, warmed bacon jam, peanut butter and the top bun. Serve and enjoy!