Recipe courtesy of Meredith Steele in partnership with Cobblestone Bread Co. For more recipes from Meredith, visit their blog steelehousekitchen.com. To view original recipe, click here.
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
Divide the ground meat into four round patties and place in the refrigerator 2 hours before cooking. 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. Transfer to a plate and allow to rest for 5 to 10 minutes.
While the burgers are resting, brush oil on burger buns and grill for 1 minute until the buns are lightly toasted. To assemble, place a burger patty on the bottom bun and top with goat cheese, then 2 tomato slices, and arugula. Spread a spoonful of bacon jam on the top bun and place on top of the arugula. 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
Soak sundried tomatoes in hot water for 10 minutes. Drain and slice into thin strips. 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. 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. Can be made up to a week in advance and stored in the refrigerator.
