Step 1

To a large skillet, saute bacon pieces over MED heat until crispy, about 8-12 minutes.  I used center cut bacon, so there wasn't too much bacon grease, but if yours is particularly greasy, drain about half the grease.  Add onion and garlic, cooking until soft and tender, about 3-5 minutes.

Step 2

Add cider vinegar, brown sugar, bourbon, water, cayenne, and black pepper. Stir to combine.  Bring to a boil, then simmer, stirring occasionally, until liquid is mostly cooked off, about 10-15 minutes. Mixture will be thick and syrupy.

Step 3

Use immediately, or place into airtight container and refrigerate for 2-4 weeks.

Step 4

Add a drizzle of olive oil to a large skillet and heat over MED-HIGH heat.  Add hamburger buns, cut side down, and toast until golden brown.  Turn off heat and remove to a plate to cool.

Step 5

In a large mixing bowl, add ground beef, heavy cream, salt and pepper.  Peel the onion and grate (using a hand grater or even a box grater) about 2 Tbsp of onion into the meat. Use the fine side of the grater, so you're getting very small pieces of onion. You'll get onion juice too, and that's good.

Step 6

Use your hands to mix gently until just combined.  Form into 4 patties (for 1/3 lb burgers, make 6 patties, and for a 1/4 lb burger, make 8 patties).  Make an indentation in the center of each burger with your thumbs to ensure even cooking.

Step 7

Heat a drizzle of oil in the same skillet over MED heat and cook burgers about 5 minutes per side, or until cooked to desired doneness.

Step 8

The last minute of cooking, place cheese slices on patties and cover pan with aluminum foil.  Serve hamburgers on toasted buns with lettuce and bourbon bacon jam.