Tri Tip Smashburgers

For the burgers: (makes 4)
2lbs ground beef 80%/20% meat/fat. Ground chuck or a mix of tri-tip and pork belly (in an 80/20 ratio) also works.
½ cup coarse black pepper
¼ cup coarse salt (like diamond kosher salt)
4 slices of American Cheese
4 Martin’s Potato Rolls
For the Bacon Jam: (you will have leftovers)
1 12oz package bacon
1 medium onion, finely chopped
4 jalapenos, seeds removed and diced
4 cloves garlic, minced
¼ cup apple cider vinegar
¼ cup dark molasses (or substitute with maple syrup or brown sugar)
1 12oz can Dr. Pepper
Instructions: (For best results, form the burgers the night before cooking)
Form 8oz patties from the ground beef. If grinding your own meat, cut it into strips and chill in the freezer for 30 minutes before grinding with the coarse die. Let the patties rest in the fridge for 1 hour to overnight.
Cook the bacon in a large pan on medium heat until just under crispy. Set aside the bacon, leaving 1 tablespoon of bacon grease in the pan. Sauté the onion and jalapenos until soft (5-8 mins), then add the garlic and sauté for 1 minute. Add the liquid ingredients and simmer until thickened (1-1.5 hours). Chop the bacon and add it back to the pan. Blend half the mixture in a blender and return it to the pan. Stir and cook for a few minutes. Set aside.
Preheat your smoker to 275 degrees F. Mix the salt and pepper. Coat the patties completely with the salt and pepper mixture. Smoke the burgers until they reach an internal temperature of around 135 degrees F (about 1 hour). Sear them in a pan until the internal temperature reaches 145 degrees F (about 1-2 minutes per side). Add the jalapeno jam and a slice of cheese on top of each patty. Let the burgers rest on a wire rack.
Toast the buns. Assemble the burgers with your desired toppings. Serve and enjoy. Note: The FDA recommends cooking ground beef to an internal temperature of 160 degrees F. If you prefer, you can smoke until about 145 degrees F and then sear.
Disclaimer: The FDA recommends an internal temperature of 160 degrees F for ground beef, so adjust cooking times accordingly.