For pineapple jam:
Combine sugar, pineapple juice and habañero pepper in blender. Blend until habañero is finely minced. Place in a small saucepan. Heat pineapple juice mixture to a boil. Combine cornstarch and water and gradually add to juice mixture. Stir until thick. Set aside and chill in an ice bath.
For garlic Parmesan fries:
Cut potatoes into -inch pieces or desired french fry size. Place in a bowl and cover with water. Add cup of salt to bowl. Set aside.
For pork burger:
Combine all ingredients and form into ½-pound patties.
For bacon patty:
Preheat oven to 350 degrees. Grind bacon. Set aside -cup of maple syrup. Mix together all other ingredients thoroughly. Spread ½-inch thick on a sheet tray or baking tray. Ensure that the mixture is tightly pressed together to prevent cracks. Cook for 15 to 25 minutes or until light brown. Remove from oven and drizzle with reserved maple syrup. Cut into squares or circles as large as burger patties. Drain grease into a pain and reserve.
Add fries to hot reserved maple bacon grease. Cook until firm and golden brown. Toss with salt, minced garlic, parsley and shredded Parmesan.
Cook the burger patties for 5 to 7 minutes on each side, on medium heat, until done. Place bacon patty on top of burger patty and add 1 slice of American or cheddar cheese. Continue to cook until melted. Add mustard to top burger bun. Place Romaine leaf on bottom bun. Add burger-bacon-cheese stack to bottom bun. Drizzle pineapple jam over burger. Cover with top bun. Enjoy with your delicious garlic Parmesan fries and a cold Colorado craft beer. Yields approximately 4 servings.
The whole concept behind this burger was to bring different textures to everyday items. Instead of plain ol' (delicious) crispy bacon, we opted for grinding it, infusing it, and turning a regular burger into a double-stacker, except that one burger is actually sweet and salty maple bacon! If you're wondering why we didn't use beef, it's because pork just tastes better. Instead of grilling off a pineapple and placing it in between the buns, we figured that's been done. We decided to make it spicy and gooey, so we liquefied it and turned it into jam. And to make this delicious burger feel comforting, we melted some American cheese on it. We believe in not throwing things away, so we couldn't resist frying our shoestring fries in some delicious maple-flavored bacon fat.
— Submitted by owners Andres and Patricia Velez
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