Best Smoked Bacon Blue Burger With Caramelized Onion Tomato Jam Recipes

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TOMATO JAM



Tomato Jam image

Provided by Food Network Kitchen

Categories     appetizer

Time 1h15m

Yield 1 cup of tomato jam

Number Of Ingredients 0

Steps:

  • Score an X in the bottom of 3 pounds of tomatoes and cook in boiling water for about 30 seconds. Drain, transfer to a bowl of ice water, then peel and dice. Combine the tomatoes with 1 cup granulated sugar, 1/2 cup light brown sugar and 2 tablespoons cider vinegar in a large pot over medium heat. Add 1/2 teaspoon kosher salt, 1/4 teaspoon each ground coriander and cumin and the juice of 1 lemon. Cook, stirring, until thick, about 1 hour; let cool. Serve with cheese and crackers.

TOMATO AND BACON JAM



Tomato and Bacon Jam image

This was given to my mom by her best friend who is a southern girl at heart. It is a sweet and savory flavor that you never forget. Try it with a grilled cheese or on scrambled eggs...you can put it on anything!

Provided by 3RDTIMESACHARM

Categories     Meat and Poultry Recipes     Pork     Bacon     Appetizers

Time 2h5m

Yield 10

Number Of Ingredients 8

½ pound smoked bacon
2 pounds ripe tomatoes, chopped
1 yellow sweet onion, finely diced
1 cup white sugar
2 ½ tablespoons apple cider vinegar
1 ½ teaspoons salt
¼ teaspoon black pepper
1 dash hot pepper sauce (such as Tabasco®)

Steps:

  • Cook the bacon in a large skillet over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Crumble bacon when cool.
  • Stir tomatoes, sweet onion, sugar, apple cider vinegar, salt, black pepper, and hot sauce together in a saucepan and bring to a boil, stirring constantly to dissolve sugar. Stir in crumbled bacon and cook over medium heat, stirring often, until the spread is very thick, about 1 hour. Adjust salt and black pepper.
  • Cool and spoon into a 1-pint glass jar with a lid; keeps refrigerated for 1 week or frozen for 2 months. If freezing, put spread into small jars and let jars thaw in refrigerator overnight before using.

Nutrition Facts : Calories 140.7 calories, Carbohydrate 25.1 g, Cholesterol 8.1 mg, Fat 3.3 g, Fiber 1.4 g, Protein 3.7 g, SaturatedFat 1 g, Sodium 527.8 mg, Sugar 23 g

TURKEY BURGER SLIDERS WITH VIDALIA ONION-TOMATO JAM



Turkey Burger Sliders with Vidalia Onion-Tomato Jam image

These mini burgers are sure to be a hit at your next get-together, thanks to my delicious Vidalia onion-tomato jam. Y'all are going to want to make a batch of it to keep in the fridge to kick up all of your favorite sandwiches.

Provided by Kardea Brown

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 21

2 tablespoons salted butter
3 medium Vidalia onions, halved and thinly sliced
Kosher salt and freshly ground black pepper
1 pound Roma tomatoes (about 5 tomatoes)
1 clove garlic, minced
1/3 cup firmly packed dark brown sugar
2 tablespoons vegetable stock
2 tablespoons balsamic vinegar
2 teaspoons fresh thyme leaves
1 pound ground turkey (not breast)
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1 teaspoon onion powder
1 large egg, lightly beaten
Nonstick cooking spray, for the griddle
Kosher salt and freshly ground black pepper
One 12-count package Hawaiian rolls, split
Two 3.5-ounce logs goat cheese, sliced
2 cups baby arugula
1 pint multicolor cherry tomatoes

Steps:

  • Make the Vidalia onion-tomato jam: Heat the butter in a large skillet over medium heat until the butter is melted. Add the onions, then season with a little salt and cook, stirring frequently, until they are golden brown and soft, about 20 minutes.
  • Meanwhile, cut the tomatoes in half crosswise. Scoop out the tomato seeds with a spoon and discard the seeds. Chop the tomatoes. Stir the tomatoes, garlic, brown sugar, vegetable stock and vinegar into the softened onions. Reduce the heat to low and cook until the onions are caramelized, the tomatoes are very soft and the mixture is syrupy, 20 to 25 minutes. Season with salt and pepper and stir in the thyme. Set aside.
  • Make the turkey burger sliders: Gently combine the ground turkey, mustard, Worcestershire sauce, garlic powder, onion powder and egg in a medium bowl. Shape the mixture into twelve 2 1/2-inch patties.
  • Heat a lightly greased griddle over medium-high heat. Sprinkle the patties lightly with salt and pepper. Add the patties and cook until they are done and a thermometer registers 165 degrees F, 2 to 3 minutes on each side.
  • To assemble the sliders, place the patties on the bottoms of the Hawaiian rolls. Top with the goat cheese, some of the Vidalia onion-tomato jam, arugula and the roll tops. Pierce the cherry tomatoes with wooden toothpicks into the tops of the rolls.

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