M5 Burgers with Bacon Jam

To make the Bacon Jam: Add bacon to a large, heavy cast-iron skillet and cook over medium-high heat until browned but not crisp, about 8 minutes. When bacon is cooked through, transfer to a bowl with a slotted spoon. Pour off all but 3 tbsp. of fat, discarding the rest.

Reduce heat to medium and cook onion in the bacon fat, stirring often, until soft but not brown, about 3 to 5 minutes. Return bacon to pan along with any fat that has collected in the bowl, and add garlic, beer, brown sugar, maple syrup, and vinegar. Bring to a boil, then reduce heat and simmer gently, stirring occasionally, until liquid has thickened and about 1/3 cup liquid remains.

Remove from heat and let mixture cool. Pulse the mixture in a food processor until it becomes a chunky paste. Season to taste with salt and pepper. Serve at room temperature. Bacon jam can be stored for up to 1 month in the refrigerator.

For the aioli: Combine all ingredients in a small bowl and chill until used.

For the burgers: Shape ground beef into 8 patties, each about 4 in. wide and 3⁄4-in. thick. Season both sides with salt and pepper. Cover patties with plastic wrap and allow them to reach room temperature, about 15 minutes. Heat a gas grill on high, until it ranges from 450° to 550°.

To oil the grill, saturate paper towels with oil and use tongs to thoroughly coat the grate. Grill patties with cover closed, turning once, until desired level of doneness is reached; about 8 minutes total for medium-rare. Lay a slice of cheese on each burger, cover grill, and cook just to soften cheese, about 30 seconds. Transfer burgers to a serving board.

While burgers rest, toast buns cut side down on grill, about 30 seconds. Transfer to board, spread buns with aioli. Build burgers starting with lettuce on the bottom, followed by tomato slices, patties, pickled onions, and a big spoonful of Bacon Jam on each.