Sambal Bacon Jam Cheeseburger with Pomegranate Kentucky Mule

Making the Pomegranate Kentucky Mule

• Build drink in glass over ice.

• Stir.

• Garnish with lime, pomegranate and a sprig of mint.

Making the burger

• 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.

Making the jam

• 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.

• Optional: For a smoother spread-like texture, pulse in a food processor. Extra jam not used on burgers should be stored in the refrigerator.