Double Cheese Burgers with Bacon Tomato Jam


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
Serves: 6
  • 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
  • Burgers:
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. On bottom half of buns, layer red onion, patty, bacon tomato jam, and top half of rolls. Serve immediately.



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