Grilled Burgers With Bacon Tomato Jam And Smoked Gouda Cook 3 to 4 minutes or just until tomato is softened and garlic is fragrant. return bacon and pancetta to skillet. add the water, dark brown sugar and balsamic vinegar. bring to a boil, reduce heat to low and simmer 30 to 45 minutes or until syrupy and jam like. add a pinch or two of cayenne pepper. This recipe makes four (half pound) burgers. preheat your outdoor grill or indoor grill pan over medium high heat. in a mixing bowl, combine your ground beef, a few drizzles of evoo, your steak seasoning, worcestershire sauce and grated cheese together. divide this mixture into four sections and make four patties (make sure to press down each.
Grilled Burgers With Bacon Tomato Jam And Smoked Gouda Form the hamburger into 4 burger patties. heat grill to medium high and grill 3 4 minutes per side or until thermometer reads 155°f at the thickest part of the burger. before removing the burgers from the grill place two slices of gouda cheese on each burger, and remove once the cheese melts. 8 slices of thick cut bacon 2 pounds ground beef chuck (20% fat), formed into 4 patties the same size as the bread slices 3 ounces smoked gouda, shredded (1 cup). Using your hands, mix the beef, parsley, cheese, onion, worcestershire, salt, pepper and cooked bacon in a bowl until well blended; do not overmix. using a light touch, form into 6 patties no more than 1 inch thick. refrigerate the burgers until the grill is ready. brush the grill grate and coat it with oil. put the burgers on the grill, cover. Top with gouda cheese slices during the last minute or two of grilling. spread butter on insides of the buns. place on grill and cook 1 minute or until lightly toasted and grill marked.
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