Preheat a gas grill to high heat or heat a large skillet over high heat.
Sprinkle the patties generously with salt and pepper and place on the grill. Spread each patty with 1 teaspoon of the Dijon mustard, and then grill or pan-sear the burgers to desired temperature. During the last minute of cooking, place a slice of cheese on each patty until it begins to melt.
To assemble the burgers, dress both sides of each bun with 1 tablespoon of the Special Sauce. Place the patties on the bottom buns and top each burger with 2 to 3 tablespoons of the warm Bacon Jam. Place the top bun on each burger, slice in half, and serve immediately.
Render the bacon in a pan over low heat with 1/4 cup water until crispy, 20 to 25 minutes. Transfer the bacon to a paper towel-lined plate to drain excess grease.
Remove all but 2 tablespoons of the bacon fat from the skillet and add the canola oil and onions. Sweat the onions over low heat until translucent and lightly caramelized, 20 to 25 minutes, and then transfer to a nonreactive bowl.
Pulse the bacon lardons in a food processor until they reach a coarse consistency. Fold the bacon into the onions, and then stir in the vinegar and thyme. Season with salt and pepper, and then let cool to room temperature before storing in the refrigerator for up to 1 week. Remove the thyme sprig when reheating.
Blend together the mayonnaise, ketchup, sherry vinegar, Sriracha and garlic in a food processor. Season with salt and pepper, and then store in an airtight container in the refrigerator until ready to use.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Josh Capon, Burger and Barrel Restaurant