Smoked smash burger with jalapeno bacon onion jam

Season the pound of ground beef with kosher salt, pepper and about half a tablespoon of coarse Dijon; mix (overmixing matters little since they will be smashed) and form four roughly equal balls.

Spray the smoker grate so they do not stick; the smoker is at 200.

Mix half a cup of water with about a teaspoon of Worcestershire in a spray bottle and moisten the balls with it to attract more smoke.

Smoke the balls about half an hour.

Cut the bacon into small bits and cook it in a hot pan about three quarters of the way, until super foamy.

Dice the onion small, about the size of the bacon; cut the jalapenos and Fresnos into small pieces, seeds left in.

Pour off some of the bacon grease, add the vegetables, mix well and soften five to six minutes.

Add the garlic, two tablespoons of brown sugar, about a tablespoon of maple syrup and two tablespoons of apricot jam; season with a little salt and pepper.

Add a couple tablespoons of adobo sauce from canned chipotles and apple cider vinegar, then simmer low about ten minutes; transfer to a bowl to cool.

Take the balls off the smoker at about a hundred degrees.

Spread a little oil on the hot surface, add two balls and smash them; they are three quarters cooked and need little time.

Toast the buns, mayo on both sides; season the patties again, flip, and top with cheddar on one and American cheese on the other.

Build: bun with a little mayo, the American cheese patty, the cheddar patty, then the bacon onion jam.