ULTIMATE BACON JAM BURGER

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

Ingredients

• 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)

Instructions

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.