Divide bacon into two ¼ pound portions. Chop one portion and reserve to be used in the burger patties. Cook the other portion until crisp and save for later serving on the burger.

Meanwhile, make whiskey onions. Combine onion, butter, salt, and thyme in a skillet over medium heat. Stirring frequently cook until soft and browned, about 15 minutes. Carefully pour in whiskey to deglaze the bits off the bottom of the pan and stir with a wooden spoon. Simmer for about a minute to remove remaining moisture and set aside until ready to use.

In a large bowl make bacon beef burger patties. Stir uncooked, chopped bacon into ground beef. Using a light hand form into burger patties, stuffing a few blue cheese crumbles in the center.

When ready to grill, season with salt and pepper and grill until cooked through. Placing on a hot grill, cook 4 minutes covered on the first side. Then flip and continue cooking to desired doneness, 5-7 minutes more.

During the last 1-2 minutes of grilling, toast pretzel buns on a cool side of the grill then smear with habanero jelly.

Place each patty on a grilled pretzel bun and top with blue cheese, whiskey sautéed onions, lettuce (or a pickle!), fresh thyme and cooked bacon.