We love the crispy crust of these patties, but the sweet and salty jam might just be what makes this burger our favorite.
Double Cheese Burgers with Bacon Tomato Jam
- Bacon tomato jam:
- ½ pound thick-cut peppered bacon, chopped
- 1 large Vidalia or other sweet onion, chopped
- 1 (28-ounce) can whole plum tomatoes, undrained
- 2 ripe fresh tomatoes, chopped
- ¼ cup firmly packed dark brown sugar
- ¼ cup apple cider vinegar
- 1 tablespoon minced garlic
- 1½ teaspoons kosher salt
- 1 teaspoon ground black pepper
- 2 pounds ground chuck
- 2 teaspoons kosher salt
- 1 red onion, sliced into 6 thick rounds
- 12 slices sharp Cheddar cheese
- 6 hamburger buns, halved and toasted
- For bacon tomato jam: In a 12-inch cast-iron skillet, cook bacon over medium heat until almost crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in pan.
- Add onion to skillet; cook until lightly browned, 3 to 4 minutes. Stir in all tomatoes, brown sugar, vinegar, garlic, salt, and pepper; cook, stirring occasionally, until thickened, 30 to 35 minutes. Transfer mixture to a medium bowl, stir in bacon, and let cool completely. Wipe skillet clean.
- For burgers: In a large bowl, stir together beef and salt. Divide mixture into 6 portions, and shape each portion into a 5-inch patty.
- In same skillet, cook red onion over medium heat until tender. Remove from skillet. Cook patties for 6 to 8 minutes per side or until desired doneness, brushing with ¼ cup bacon tomato jam during last minute of cooking. Add 2 slices cheese to each patty; cook until melted.
- On bottom half of buns, layer red onion, patty, bacon tomato jam, and top half of rolls. Serve immediately.