Best Burger & Tomato Jam

 Favorite Burger Recipe

 1 lb. ground beef, 80/20

1/4  lb. sausage

2  pieces sourdough bread, (crust removed) torn into pieces

2-3 Tablespoons milk

1 clove garlic minced

1 teaspoon paprika

 Freshly ground black pepper

 Kosher salt

Preheat grill to high heat.  Clean and oil grill racks.  Soak bread pieces in milk for 20-30 minutes,  squeeze excess milk out of bread and add this panade to the beef and sausage.  Add garlic and spices.  Mix gently, just enough to distribute the panade and spices.  Form 4 tennis ball size balls and flatten out into 1/2" thick patties.  Slightly depress center of each patty, creating a dimple.  This helps keep the burger from shrinking on the grill.  Place patties on the preheated grill and cook over high heat without disturbing the burger for 2-3 minutes.  Flip and cook to desired doneness. 


Tomato Bacon Jam

1/2 lb  bacon diced into small piece

3 C  ripe tomatoes-diced (4-5 tomatoes, or use cherry)

1/2 cup onion- diced

2 T tomato paste

1/2 cup brown sugar

2 Tablespoons apple cider vinegar

2 t paprika

salt and fresh ground black pepper to taste

Bacon Tomato Jam

Cook the bacon in a deep skillet or medium saucepan until it is crispy and brown. Using a slotted spoon remove the bacon, drain it on paper towels and set it aside. Reserve about 1 ½ Tablespoons of the bacon fat in the pan.

Put the pan with the bacon fat on low-medium heat on the stove. Add the onion, tomatoes, tomato paste, brown sugar, vinegar, salt and pepper. Bring to a boil stirring often.

Add the bacon back to the pan with the tomato mixture.

Simmer stirring with a wooden spoon until it starts to thicken and the onions get soft and caramelized. You will cook it for about 30- 40 minutes or until most of the water evaporates and you are left with a thick jammy texture.

Put in mason jars or a bowl and refrigerate.


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