Grass-Fed Beef Burgers with Tomato Bacon Jam & Brie
In a large Dutch oven over medium-high heat, add bacon and sauté until lightly browned, about 10 to 15 minutes. Add onions and continue sautéing until onions are translucent, about 5 to 10 minutes. Using a ladle, remove excess bacon grease from pan. Add remaining ingredients to pan and reduce heat to low. Simmer uncovered, stirring occasionally, until reduced and thickened, about 1 hour.
Preheat grill to medium-high heat. Place patties on preheated grill and cook until juices come through. Flip patties over and cook until internal temperature reaches 160°F. When patties are almost cooked through, top with cheese and allow to melt.
Lightly brush buns with butter and grill cut side down for about 30 seconds to toast.
To assemble, spread bottom bun lightly with mayo, top with lettuce, cheeseburger, tomato bacon jam, and remaining bun. Remaining jam can be stored in the refrigerated for up to two weeks.
Ingredients
Directions
In a large Dutch oven over medium-high heat, add bacon and sauté until lightly browned, about 10 to 15 minutes. Add onions and continue sautéing until onions are translucent, about 5 to 10 minutes. Using a ladle, remove excess bacon grease from pan. Add remaining ingredients to pan and reduce heat to low. Simmer uncovered, stirring occasionally, until reduced and thickened, about 1 hour.
Preheat grill to medium-high heat. Place patties on preheated grill and cook until juices come through. Flip patties over and cook until internal temperature reaches 160°F. When patties are almost cooked through, top with cheese and allow to melt.
Lightly brush buns with butter and grill cut side down for about 30 seconds to toast.
To assemble, spread bottom bun lightly with mayo, top with lettuce, cheeseburger, tomato bacon jam, and remaining bun. Remaining jam can be stored in the refrigerated for up to two weeks.
Tomato Bacon Jam recipe inspired by Serious Eats.