#1. In medium saucepot, cook bacon over medium-high heat 8 minutes or until almost crisp, stirring occasionally drain all but 2 tablespoons drippings. Add onion cook 4 minutes or until tender, stirring occasionally. Add garlic cook 1 minute or until fragrant, stirring frequently. Stir in vinegar, sugar, coffee, thyme, allspice and red pepper heat to a simmer. Reduce heat to low simmer 10 minutes or until thickened and liquid is absorbed, stirring occasionally. Makes about 1 cup. #2. Prepare outdoor grill for direct grilling over medium-high heat. In large bowl, gently mix ground chuck and black pepper do not overmix. Form ground chuck mixture into 4 (1/2-inch-thick) patties. #3. Spray patties with cooking spray place on hot grill rack, cover and cook 6 minutes, turning once. Top patties with cheese cover and cook 2 minutes or until internal temperature of burgers reaches 160° and cheese melts. During last minute of cooking, place buns, cut side down, on hot grill rack cook 1 minute or until lightly toasted. #4. Heat large nonstick skillet over medium heat spray with cooking spray. Add eggs cover and cook 4 minutes or until egg whites are cooked through and yolks are slightly soft, or to desired doneness. #5. Spread bottom halves of buns with mayonnaise serve burgers in buns topped with lettuce, bacon jam and eggs.