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1
For the burger: Preheat the grill to medium heat.
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2
Get your wood chips smoking in the grill.
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3
Gently combine the ground beef and lamb.
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4
Sprinkle the bourbon over the ground meat and let rest for 2 minutes.
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5
After the bourbon has soaked into the meat mixture, incorporate the duck fat, mustard, parsley, thyme, hot sauce, vinegar, shallots and some salt and pepper.
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6
Be careful not to over mix, particularly with the duck fat; the fat should be evenly distributed in small pieces the size of a pencil head.
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7
Form 4 patties loosely, just enough to hold their shape and not fall apart.
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8
Grill by placing the patties in a U formation on the grill (outside grills on high and center section off, or make a charcoal well).
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9
Cook to medium-rare, about 4 minutes per side.
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10
Allow to rest in a warm place.
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11
Toast the split buns on the grill while the smoke is building.
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12
For the marmalade: Brush the onion halves with olive oil and cook on the still-hot grill, until they are softened and the outside is charred.
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13
Once cool enough to handle, cut into thin strips and set aside.
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14
In a heavy saucepot over high heat, cook the diced bacon until crispy and rendered.
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15
Stir in the onion strips and bourbon and bring to a simmer.
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16
Simmer until the liquid is reduced by half, and then stir in the butter.
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17
Cover and simmer for 30 minutes.
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18
Season with some balsamic vinegar, the Dijon, rosemary and salt.
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19
Take the marmalade off the heat and finish with maple syrup.
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20
Reserve in a warm area to serve (may be done up to 2 days ahead).
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21
Place the burgers on the bottom buns, spoon over some marmalade (make sure to get plenty of sauce) and cap it.
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22
If it's not dripping down your arm, you didn't get enough sauce on there.
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23
EAT IT FOOL, HURRY UP.
