Breaking news: I just discovered candied jalapeños. And they're amaaazing! It tastes something like a spicy version of pickle relish, with a lot of extra flavor. It has the same tangy, and a touch of sweetness that brings down the heat, but a jalapeño punch that makes it perfect for a burger.

We have a spice-o-meter around here that tells us how hot things are. It's my diaphragm: every time I eat something too spicy, I get the hiccups. The spicier the bite, the faster the hiccups.

While eating a few slices of raw jalapeño, seeds and all, would probably result in a bout of hiccups, these honeyed jalapeños don't result in a single one. Blanching the jalapeños for a few minutes mellows them out, and the addition of honey cools them down.

In fact, instead of getting the hiccups, when I take a bite of a fully-loaded burger covered in honeyed jalapeños, I just get greedy and start spoon more and more jalapeños onto my plate. An 8-ounce jar of these things lasts about 1.5 meals. Literally. So enjoy them while they last! They won't be on the table long.

Honeyed Jalapeños

Paleo, Gluten-Free, Grain-Free, | Caitlin Sherwood |

Jalapeños preserved in honey and vinegar make a sweet and spicy topping for burgers.

Yields: 1 cup | Total Time: 20 Minutes

Ingredients:

3 large jalapeños
1/2 cup honey
3/4 cup cider vinegar
1/4 teaspoon mustard seed
1/4 teaspoon celery seed
1/4 teaspoon turmeric
1/2 teaspoon cayenne
2 tablespoons finely chopped red bell pepper
2 cloves garlic, minced

Directions:

In a small sauce pan, combine apple cider vinegar and honey. Heat over medium heat, allowing the honey to dissolve.
Bring the honey mixture to a simmer, and add the spices. Add the minced garlic and the finely chopped bell pepper.
Slice the jalapeños into thin circles, and add them to the pot. Cook for 3 to 4 minutes, until bright green and softened.
Use a slotted spoon to remove the jalapeños from the pan. Place them in a 8 ounce jar. Continue to simmer the honey mixture until it is reduced to half--5 to 10 minutes, uncovered. Pour the reduced mixture over the jalapeños. Store in the fridge in an airtight container.

**Recipe for Bacon Chipotle Burgers follows.**

Bacon Chipotle Burgers

Paleo, Gluten-Free, Grain-Free, | Caitlin Sherwood |

Smokey bacon and chipotle give these burgers an extra punch.

Yields: 4 quarter pound purgers or 8 sliders | Total Time: 15 Minutes

Ingredients:

1 pound grass-fed ground beef
1 clove garlic
2 tablespoons minced white onion
1 chipotle chile in adobo sauce (canned)
2 slices bacon, cooked
Salt & Pepper
1 teaspoon coconut oil, for cooking

Directions:

Mince the garlic, onion, and chipotle chile. Crumb the bacon. Place all of the ingredients, including the beef, in a bowl along with a few sprinkles of salt and a few cracks of pepper. Mash the ingredients together until incorporated.
Heat the coconut oil in a large skillet over high heat. Form the beef into equally-sized patties, and when the oil begins to sizzle, place them in the skillet. Cook until golden brown, and then flip. Cook on the second side for 3 to 5 minutes, until burgers reach desired degree of doneness.
Serve in a lettuce wrap with tomato, mustard, avocado, and honeyed jalapeños.