Horn & Heat Burger with Rhino Gold Bacon Jam

Name: Horn & Heat Burger with Rhino Gold Bacon Jam
Yield: 4
Cuisine: American
Ingredients: 1 pound bacon, diced; 1 large red onion, diced; 1 large yellow onion, diced; 2 tablespoons garlic, minced; 1/4 cup brown sugar; 1/4 cup freshly brewed coffee; 1/4 cup apple cider vinegar; 1/4 cup Horn & Heat Rhino Gold Hot Sauce; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 2 pounds ground beef (80/20), divided into 4 equal patties; Salt and freshly ground black pepper; 4 slices Gruyère cheese; 4 brioche buns, toasted; 1/2 cup Garlic Aioli (recipe can be found in our Bombas recipe); 1 cup micro arugula

Horn & Heat

Servings

4

Cuisine

American

Ingredients

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1 pound bacon, diced
1 large red onion, diced
1 large yellow onion, diced
2 tablespoons garlic, minced
1/4 cup brown sugar
1/4 cup freshly brewed coffee
1/4 cup apple cider vinegar
1/4 cup Horn & Heat Rhino Gold Hot Sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

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2 pounds ground beef (80/20), divided into 4 equal patties
Salt and freshly ground black pepper
4 slices Gruyère cheese
4 brioche buns, toasted
1/2 cup Garlic Aioli (recipe can be found in our Bombas recipe)
1 cup micro arugula

Directions

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Place the diced bacon into a large skillet over medium heat.
Cook until the bacon is browned and crispy.
Using a slotted spoon, transfer the bacon to a plate, leaving about 2 tablespoons of bacon fat in the skillet.
Add the diced red onion, yellow onion, and minced garlic.
Cook for 10–12 minutes, stirring occasionally, until the onions are soft and deeply caramelized.
Stir in the brown sugar, coffee, apple cider vinegar, and Horn & Heat Rhino Gold Hot Sauce.
Return the cooked bacon to the skillet.
Reduce the heat to low and simmer for 20–25 minutes, stirring occasionally, until the liquid has reduced into a thick, glossy jam.
Season with the salt and black pepper.
Remove from the heat and allow the jam to cool slightly—it will continue to thicken as it rests.

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Preheat a cast-iron skillet or grill to medium-high heat.
Season both sides of the burger patties generously with salt and freshly ground black pepper.
Cook for 3–4 minutes per side for medium, or to your preferred doneness.
During the final minute of cooking, top each burger with a slice of Gruyère cheese and allow it to melt.
Toast the brioche buns until lightly golden.

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Spread a generous layer of Garlic Aioli onto both halves of each toasted brioche bun.
Place the cheeseburger onto the bottom bun.
Top with a generous spoonful of warm Rhino Gold Bacon Jam.
Finish with fresh micro arugula before placing the top bun on the burger.
Serve immediately.

Horn & Heat Burger with Rhino Gold Bacon Jam

A great burger is all about layers of flavor, and this Horn & Heat Burger with Rhino Gold Bacon Jam delivers on every level. Juicy beef patties are topped with nutty Gruyère cheese, creamy garlic aioli, fresh micro arugula, and the star of the show—a rich, smoky bacon jam infused with Horn & Heat Rhino Gold Hot Sauce.

The bacon jam combines crispy bacon, sweet onions, brown sugar, coffee, apple cider vinegar, and Rhino Gold to create a sweet, savory, tangy topping with just the right amount of heat. It's bold enough to stand out while enhancing every bite, proving once again that Heat with Purpose is about building flavor, not just adding spice.