Ancho BBQ Bacon Burgers

• Meanwhile, peel and slice onion into 1⁄4-inch-thick rounds, keeping layers intact. Halve buns.

Heat a large dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Wipe out pan. Once bacon is cool enough to handle, roughly chop.

• In a small bowl, combine jam, chili powder, BBQ sauce, and 2 tsp water (4 tsp for 4 servings). Season with salt and pepper.

• Heat a drizzle of oil in a large pan over medium-high heat. Add onion rounds and cook until tender and browned at the edges, 3-5 minutes per side. Season with salt and pepper. Transfer to a plate.

Use pan used for bacon here.

• Meanwhile, in a large bowl, combine beef*, salt, and pepper. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Once onion rounds are done, heat a drizzle of oil in same pan over medium-high heat. Add patties and cook to desired doneness, 3-5 minutes per side. • While patties cook, toast buns until golden brown. Evenly spread cut sides with half the ancho BBQ sauce (you’ll use the rest in the next step).