Located in Nixa, Missouri    Shipping Nationwide


Recipe courtesy of Meredith Steele in partnership with Cobblestone Bread Co. For more recipes from Meredith, visit their blog steelehousekitchen.com.


  • 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)


  1. Divide the ground meat into four round patties and place in the refrigerator 2 hours before cooking.
  2. 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.
  3. Transfer to a plate and allow to rest for 5 to 10 minutes.
  4. While the burgers are resting, brush oil on burger buns and grill for 1 minute until the buns are lightly toasted.
  5. To assemble, place a burger patty on the bottom bun and top with goat cheese, then 2 tomato slices, and arugula.
  6. Spread a spoonful of bacon jam on the top bun and place on top of the arugula.
  7. 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

  1. Soak sundried tomatoes in hot water for 10 minutes. Drain and slice into thin strips.
  2. 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.
  3. 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.
  4. Can be made up to a week in advance and stored in the refrigerator.

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