The Five Marys Burger

Directions

1. Grill the burgers: Prepare a hardwood fire for grilling, or heat a gas or charcoal grill to medium-high (about 450°F). Divide the beef into 12 (⅓-pound) portions and form each into an approximately 4-inch round patty, placing them on a baking sheet as you form them. In a small bowl, mix together the kosher salt, red pepper flakes, rosemary, thyme, sea salt, and black pepper. Sprinkle the spice mixture evenly over the patties (about ½ teaspoon for each), and set aside at room temperature while the grill heats.
2. Lightly butter the insides of each potato bun and set aside. When the grill is hot, brush the cooking grates clean. Add the patties seasoned side up and grill (with the lid closed, if using a charcoal grill) for 6 to 8 minutes, turning once about halfway through, or until the patties are well marked on both sides. (Cook for 6 minutes for a pretty rare burger, or 8 minutes for medium.) About a minute before the burgers are done, add the candied bacon to each patty and top with any cheese, closing the grill’s lid again to allow them to warm for 30 seconds to 1 minute. Transfer the patties to a platter.
3. Add the potato buns to the grill, cut side down, cover, and toast for about 30 seconds, or until warmed and just barely marked. To serve, allow guests to build their own burgers with any of the toppings they prefer.
4. Make the bacon marmalade: In a large, heavy skillet over medium heat, cook the bacon until browned but not crisp, stirring often, 8 to 10 minutes. Using a slotted spoon, transfer the bacon to paper towels to drain. Pour off all but 3 tablespoons of the fat in the pan. Add the onion to the skillet, and cook, stirring often, until softened but not browned, about 5 minutes. Add the garlic and cook just until fragrant, about 30 seconds. Add the reserved bacon, the coffee, brown sugar, maple syrup, and vinegar. Bring to a gentle boil, then reduce the heat to low and simmer gently, stirring occasionally, until thickened, about 20 minutes.
5. Let the mixture cool, then pulse in a food processor until it is the consistency of a spread that holds together but is still a little chunky. Season to taste with salt and pepper. The marmalade can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
6. Make the tomato jam: In a medium saucepan set over medium heat, combine tomatoes with olive oil, ¼ cup water, garlic, and plenty of kosher salt and freshly ground pepper. Bring the liquid to a simmer, then cover and simmer for 15 minutes on medium-low, until the tomatoes release their liquid and begin to collapse.
7. Continue cooking, uncovered, at a strong simmer for another 10 minutes or so, or until the mixture is thick enough that when you draw a line across the bottom of the pan with a rubber spatula; it takes a moment for the jam to come back together. Stir in sugar and white vinegar (plus red pepper flakes, for a spicier version), cook for 1 more minute, then transfer to a pint-size mason jar, cover, and cool to room temperature. The jam can be refrigerated for up to 1 week.