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 1/2 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.