Directions

To make the barbecue sauce:

1. Place a medium pot over medium heat and add the bacon drippings and oil. When the fat is hot, add the onion and season with salt and pepper.

2. Cook and stir for 2 minutes, or until the onion softens. Add the garlic and jalapeno and cook, stirring, for 5 minutes, or until tender. Sprinkle in the sugar, stirring to coat the vegetables.

3. Once the sugar is incorporated, mix in the chipotle. Pour in the broth and vinegar and bring to a boil.

4. Stir in the ketchup and tomato paste. Reduce the heat to low. Simmer, stirring occasionally, for 10 to 15 minutes, or until the sauce is thick and the color has deepened.

To make the burgers:

1. In a small bowl, soak the bread crumbs in the beef broth and set aside to allow the bread crumbs to absorb the broth. It should look like wet sand. In another small bowl, whisk together the egg and tomato paste until fully incorporated. Set aside.

2. In a large mixing bowl, combine the ground meats. Add the egg mixture and bread crumbs. Sprinkle in the garlic powder, paprika, salt, and pepper. Mix gently by hand to combine, being careful not to overwork the meat or else the burgers will be tough. Fold in the minced onion and parsley. Gently hand-form the ground beef into 6 burgers. Don't pack the meat too tightly. Set the meat aside in the refrigerator.

3. Put a large skillet over medium-low heat. Fry the bacon in batches for 8 minutes, or until crisp. Remove the bacon to a plate lined with paper towels. Tip out all but 3 tablespoons of the bacon fat. To the bacon drippings, add the red onions. Cook for 10 to 15 minutes, or until the onions are caramelized.

4. Grease a large grill pan with oil and place on two burners over medium-high heat. Or brush oil on a gas or charcoal grill to create a nonstick surface and preheat the grill to get it very hot. Grill the burgers for 4 minutes per side for medium, or 3 minutes if you like your meat rare. The burgers should turn easily without sticking.

5. When the burgers are just about cooked, put a couple of slices of cheese on top and allow to melt. Remove the burgers to a clean side plate so you have enough room to toast the buns. Toast the hamburger buns cut side down for 1 minute.

6. Stack 2 bacon slices across the bottom half of the bun, and lay 2 more crisscrossing to make an 3, creating a platform of bacon. Lay down the hamburger patty, cheese side up, and top with one-sixth of the caramelized onion.

7. Spread with 2 tablespoons of barbecue sauce and top with the other half of the bun. Serve the remaining barbecue sauce on the side for dipping.