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Heat charcoal or gas grill to medium. Combine ground pork, onion, sriracha, red pepper, Spicy Korean balsamic and mix well with your hands. Shape into 4 (8-oz.) burgers. Season with salt and pepper on both sides. Grill burgers until internal temperature reaches 165 degrees F., turning after 8 minutes. Place 1 slice of cheese on top of each burger to melt.
Lightly toast brioche buns on the grill, being careful not to burn. Place pork burgers on buns; top each with 2 half-strips of bacon and finish with a dollop of Peach Bourbon jam.
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