Double Cheeseburgers & Bacon Tomato Jam
 
Makes 6
Ingredients
  • JAM
  • ½ pound thick-cut peppered bacon, chopped
  • 1 large Vidalia or other sweet onion, chopped
  • 1 (28-ounce) can whole plum tomatoes
  • 2 ripe 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
Instructions
  1. For jam: In a 12-inch cast-iron skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Remove bacon using a slotted spoon, and let drain on paper towels, reserving 3 tablespoons drippings in skillet.
  2. Add Vidalia onion to skillet; cook over medium heat, stirring occasionally, 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 into 12 portions, and shape each portion into a 5-inch patty.
  4. In same skillet, cook red onion over medium heat, turning once, until tender. Remove from skillet.
  5. Add patties to skillet, and cook over medium heat for 6 to 8 minutes per side, or to desired degree of doneness, brushing with ¼ cup jam during final minute of cooking. Add 1 slice cheese to each patty; cook until melted. On bottom half of buns, layer red onion, patty, jam, patty, jam, and top half of buns. Serve immediately.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/double-cheeseburgers-bacon-tomato-jam/