Preheat the oven to 400℉. Line 2 baking sheets with parchment paper, then lay the bacon on the pans so the strips don’t touch each other. Bake until crispy. Drain on paper towels, reserving 3 Tbsp bacon fat.

Meanwhile, grate the onion and collect the juices on a plate. In a large bowl, combine onion and its juice, crushed crackers, beaten egg, worchestershire sauce, salt and pepper. Then add the meat, mixing well with your hands. Make each burger 1/3 pound, forming into large, thick patties, pressing a dip in the middle.

Smoke burgers at 225℉ (I use smoke level 2) until the meat reaches an internal temperature of 140℉, which takes about 90 minutes.

While the burgers are smoking, heat reserved bacon fat in a frying pan over medium-low heat. Sauté the diced shallot until very tender, then add minced garlic and continue cooking for another minute. Add the chili powder, crushed pepper flakes, and smoked paprika, allowing to cook together for 2 minutes. Carefully pour in bourbon and maple syrup, stirring to combine. Add chopped bacon, brown sugar and balsamic vinegar. Simmer about 10 minutes, stirring occasionally, until thick and jammy.

Heat grill or griddle, and cook burgers beginning with the “dip” side down. When burgers are flipped, fill each burger with 1 Tbsp of bacon jam and place a chunk of brie on top. Turn off the heat and allow cheese to melt, then serve.