Chuck Burgers with Rhubarb, Bourbon & Bacon Jam
Set large saucepan over medium heat. Cook bacon 5 to 8 min., until bacon is lightly browned and crisp, but not dry. Transfer bacon to plate and remove all but 2 tbsp (30 mL) bacon fat from saucepan.
Stir bacon, rhubarb, onion, garlic, ginger, allspice and cinnamon into saucepan over medium heat; cook 5 min. or until vegetables are softened. Stir in BBQ sauce and bring to a simmer. Immediately reduce heat to medium-low and continue cooking, stirring occasionally, about 15 min. until thickened. (Cool completely before storing in refrigerator in sealed container for up to 2 weeks.)
Meanwhile, arrange burgers on grill preheated to medium-high heat. Cook 5 to 6 min. per side or until cooked through. Grill buns 1 to 2 min. to lightly toast.
Arrange burger patties on buns and top with 2 tbsp (30 mL) bacon jam. If desired, garnish with arugula, tomato slices and red onion. Serve with baked sweet potato wedges on the side.