Prep Time: 20 Minutes
Cook Time: 65 Minutes
Serves: 6

• To make the bacon jam, place the bacon in a large saucepan on medium heat and cook until golden brown. Drain off most of the bacon fat from the pan, and place back on the stove.
• Add onions and cook for another five minutes, stirring occasionally. Add garlic, paprika, cumin, pepper and chili flakes, and cook for two more minutes.
• Add vinegar, syrup, brown sugar, molasses and water, reduce heat to low and cook for about 40 minutes or until extra liquid has evaporated and mixture is thick and jammy. Remove from heat and cool before using.
• Store jam in the refrigerator for up to one month.
• Preheat grill to medium-high heat. Place ground chuck in a medium-sized mixing bowl and season with salt and pepper. Mix thoroughly to combine.
• Form mixture into six evenly sized patties, pressing firmly to force out any air.
• Grill patties for about five minutes on each side until fully cooked or until internal temperature reaches 160 degrees F (71 degrees C).
• Just before you take burgers off the heat, add slice of cheese to each and let it melt. Remove from heat and let the cooked burgers rest for at least five minutes.
• Toast the buns lightly on the grill. Spread half a tablespoon of mayo on the bottom of a toasted hamburger bun, add bacon jam and top with avocado slices. Add the burger and top with shredded lettuce. Spread barbecue sauce onto the remaining bun.