Ultimate Bacon Jam Burger

Recipe courtesy of Meredith SteeleĀ in partnership with Cobblestone Bread Co. For more recipes from Meredith, visit their blog steelehousekitchen.com. To view original recipe, click here.

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Ingredients

  • 1 Ā½ pounds ground beef 80/20 chuck roast
  • 1 teaspoon kosher salt
  • Ā½ teaspoon fresh ground black pepper
  • 4 Cobblestone Bread Co.ā„¢ 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 500Ā°F/260Ā°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 145-150Ā°F (63-66Ā°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 1ā€ sections
  • 2 yellow onions, peeled and sliced
  • Ā½ cup water
  • ā…“ cup light brown sugar
  • 3 tablespoons apple cider vinegar
  • Ā½ 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 sautƩ 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.

1 thought on “Ultimate Bacon Jam Burger”

  1. When youā€™re ready, form patties gently and be careful not to over work the meat as it just getā€™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.

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