Brome Modern Eatery makes Hella-Peno burgers

HELLA-PENO BURGER Ingredients • 1 lb bacon, cut into 1-inch pieces • 3 large onions, sliced (about 3 quarts) • 4 jalapenos, chopped • 1 1/2 cups brown sugar • 3 tbsp Worcestershire sauce • 3 tbsp white wine vinegar • 1 1/2 cups maple syrup • 2 sprigs fresh thyme Procedure 1. In a heavy pot, cook the bacon over medium heat until crispy but not burnt. 2. Add the sliced onions to the pot with the bacon fat. 3. Cook over medium-low heat, stirring occasionally, until the onions are deeply caramelized (30 to 45 minutes). 4. Add the chopped jalapenos and cook another 10 minutes until softened. 5. Stir in the brown sugar, Worcestershire, vinegar, maple syrup, and thyme. 6. Bring to a simmer, then reduce heat to low and simmer uncovered for 30 to 45 minutes, stirring  occasionally, until thick and jam-like. 7. Remove from heat, discard thyme stems, and cool completely before storing. Jalapeno Aioli Makes about 1 1/4 cups. Ingredients • 1 jalapeno, stemmed and roughly chopped • 2 garlic cloves • 1 tbsp fresh lime juice • 1 cup mayonnaise • 1/2 tsp sal