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Heat a heavy bottom skillet over medium high heat, then add the diced bacon and cook for 10-15 mins until crispy with a slight chew. Drain and remove from the pan.
Remove the grease from the pan, but leave the drippings and bits of bacon. Add the diced white onion and sauté for 3 mins.
Add the coffee, brown sugar, and raspberries and stir to combine. Once the berries start to break down, add salt and pepper, then put the bacon back in the pan.
Simmer on medium low for 45-50 mins until the bacon jam has thickened up. Remove and set aside.
Heat a skillet or griddle over medium high heat, then place down the 75/25 ground beef. Place some thinly sliced jalapeños on top before smashing and season with Jalapeño Salt.
Carefully flip the burgers after about 90 seconds and top with Havarti cheese. Let cook for 30 more seconds while the cheese melts, then remove.
Grab a pretzel bun and add whipped cream cheese to the bottom. Place down two jalapeño patties and cover the top bun in bacon jam. Place the top bun down and enjoy.