In a Dutch oven or other heavy-bottomed pot, cook the bacon over medium-high heat, until the fat starts to foam and the bacon is crispy. Remove the bacon to a plate and then drain the fat through a colander into a bowl.

Add 1 tablespoon of the fat back into the pan along with the butter. Add the onions, season with salt, and cook over medium heat for about 10 minutes, or until softened and starting to caramelize.

Add the bourbon and honey to the skillet, turn the heat up to high and bring to a boil. Boil for about 2 minutes, stirring often. Stir in the vinegar and boil for another minute. Add the bacon back into the pot, reduce the heat to medium-low and simmer for another 6-8 minutes or until mixture is thick and dark. Season with additional salt and cayenne pepper, if desired. Store in the fridge until ready to eat. Microwave briefly before serving.

For Burgers:

Using your fingers, gently mix the salt and Worcestershire into the ground beef. Form into four patties and place a small thumbprint in the center of each one.

Heat a cast-iron skillet over medium-high heat and melt a little oil or butter of your choice in the pan. Add the patties to the pan and cook until seared on the bottom. Flip and continue to cook until patties are cooked through, adding a slice of cheese and covering the pan for the last two minutes.

Fry each of the eggs in a teaspoon of butter to your liking.

To assemble, place the burgers on the English muffins and top with a generous amount of bacon jam. Place an egg on each burger and top with the other half of the muffin.

Enjoy.