Bacon Cheddar Burgers with Tomato Onion Jam

This recipe for Bacon Cheddar Burgers with Tomato Onion Jam is probably the best cheeseburger recipe ever! Smoky bacon, melted sharp cheddar, and a tangy, homemade tomato onion jam. Absolute summer grilling perfection.

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Course: main dish

Cuisine: American

Keyword: bacon cheddar burger, caramelized onions, onion jam, tomato jam

Prep Time: 10

Cook Time: 1 10

Total Time: 1 20

Servings: burgers

Calories: 1003kcal

Author: Nicole Gaffney (ColeyCooks.com)

Ingredients

For the Tomato Onion Jam

1 tablespoon olive oil
1 large sweet onion such as Vidalia, Maui, or Walla Walla, very thinly sliced
4 small-medium tomatoes
1 tablespoon white sugar
1 tablespoon brown sugar
2 tablespoons fresh lemon juice from about ½ lemon
2 tablespoons apple cider vinegar
2 teaspoons Kosher salt
1 teaspoon dry mustard powder
pinch of red chili flakes optional

For the Burgers

8 slices thick-sliced bacon
2 lbs freshly ground chuck OR 80/20 ground beef
salt and pepper to taste
4 thick slices sharp white cheddar
4 large soft hamburger buns, with or without seeds
tomato onion jam

Instructions

Make the Tomato Onion Jam

Heat the olive oil in a medium saute pan over medium heat and add the onions. Cook slowly until they start to lightly caramelize, about 15 minutes. Slice the tomatoes in half, squeeze out the seeds, then roughly chop. Add tomatoes to the pan along with both sugars, lemon juice, vinegar, salt, mustard powder and chili flakes. Cook until the mixture has cooked down and thickened, about 15-20 minutes. Turn off the heat and allow to cool. transfer to a jar or container. Jam will keep in the refrigerator for about 3 weeks.

Make the Burgers

Preheat the oven to 350 degrees. Place the bacon on a foil lined sheet pan, then bake until crisp, about 15-20 minutes. Transfer to paper towels to drain, then set aside.
Divide the meat into 4 even pieces, then gently work each one into a wide patty that's thinner in the center than around the edge. Try not to overwork the meat, as it will make for a tough burger. Season both sides generously with salt and pepper.
Preheat a grill or grill pan to high heat. Cook the burgers until nicely charred on one side, then flip and top each patty with a slice of cheese. Close the grill and allow it to melt. Remove the burgers when they've reached your desired level of doneness (thats nice and pink inside for us), then transfer them to the buns. Top each burger with two slices of bacon and generous smear of tomato onion jam. Serve immediately.

Notes

Leftover tomato onion jam can be stored in a jar, refrigerated, for a out 3 weeks.

Serves 4. Tomato onion jam makes about 3 cups (you'll have plenty leftover).

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