Recipe courtesy of Meredith Steele in partnership with Cobblestone Bread Co. For more recipes from Meredith, visit their blog steelehousekitchen.com. To view original recipe, click here.
Ingredients
- 1 ½ pounds ground beef 80/20 chuck roast
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- 4 Cobblestone Bread Co.™ Corn Dusted Kaiser Rolls
- 1 tablespoon grapeseed or canola oil
- 4 tablespoons goat cheese, softened
- 8 slices tomato
- 1 cup arugula
- Sundried tomato bacon jam (recipe below)
Instructions
Divide the ground meat into four round patties and place in the refrigerator 2 hours before cooking. When ready to grill, preheat the Big Green Egg to 500°F/260°C. Season burgers equally with salt and pepper, place on the EGG and close the dome. Cook for 4 minutes, flip, and cook for another 4 minutes with dome closed or until the internal temperature reaches 145-150°F (63-66°C) for medium-rare. Transfer to a plate and allow to rest for 5 to 10 minutes.
While the burgers are resting, brush oil on burger buns and grill for 1 minute until the buns are lightly toasted. To assemble, place a burger patty on the bottom bun and top with goat cheese, then 2 tomato slices, and arugula. Spread a spoonful of bacon jam on the top bun and place on top of the arugula. Serve immediately.
Makes 4 sandwiches
Sundried Tomato Bacon Jam Ingredients
- 10 sundried tomatoes
- 10 ounces bacon, cut into 1” sections
- 2 yellow onions, peeled and sliced
- ½ cup water
- ⅓ cup light brown sugar
- 3 tablespoons apple cider vinegar
- ½ teaspoon black pepper
Sundried Tomato Bacon Jam Instructions
Soak sundried tomatoes in hot water for 10 minutes. Drain and slice into thin strips. In a large heavy-bottomed pot over medium-high heat, cook bacon until cooked through and crisp. Add onions and sauté until tender, about 5 minutes. Add tomatoes, water, brown sugar, vinegar, and black pepper and bring to a boil. Reduce heat to a low simmer and simmer for 45 to 60 minutes until thickened and the water has completely reduced. Remove from heat and allow to cool for 10 minutes then place in a blender or food processor and puree. Can be made up to a week in advance and stored in the refrigerator.
When you’re ready, form patties gently and be careful not to over work the meat as it just get’s tough and gummy if you handle it too much. Once the burgers hit the grill, the fat will sizzle down into the coals causing the ultimate flame-kissed burger.