Sambal Bacon Jam
Cheeseburger with
Pomegranate Kentucky Mule

Pomegranate Kentucky Mule

Divide beef into 4 patties, roughly 6 ounces each.
Sear burgers in a cast iron pan or grill on medium heat working 2 at a time, sear on side for 3-5 minutes prior to flipping the burger.
After 2 minutes of searing on the second side, lay your slice cheddar on top of the burger to slowly melt as the burger reaches the desired internal temperature.
Load up your buns with the cooked patty, sambal jam, fresh arugula, and serve.

½ lb thick sliced bacon, diced as small or as large as you want the spread to be, large for toothsome bites & small for something more spreadable
2 yellow onions, small diced
2 cloves of garlic, smashed
¼ c apple cider vinegar
¼ c maple syrup
1 tsp cinnamon
2 tbsp of sambal (chili garlic paste)

Cook the cubed bacon in a heavy-bottomed saucepan, dutch oven, or cast iron pan with deeper sides until the fat is rendered and pieces are crisping.
Remove bacon from the pan and all but a few scant tbsp of the fat. Add the onion and garlic to the same pan & sauteé until just beginning to caramelize.
Add in spices to bloom in the hot fat for no longer than a minute, followed by the apple cider vinegar and maple syrup.
Add the bacon back to pot and let reduce until thick and jammy.
For a smoother spread-like texture, pulse in a food processor [optional]. Extra jam not used on burgers should be stored in the refrigerator.