I topped the mesquite burgers with sliced spicy Three Alarm Colby Jack Cheese (by Great Midwest) and let it melt a bit, then topped them with a generous dollop of BVT (Bacon Vidalia & Tomato) Jam. It made these burgers crazy good. The jam is so easy to prepare and worth every second that it takes to make it. It has half of a diced Vidalia onion, 6 diced strips of bacon that are cooked until the onions are caramelized and softened and the bacon is cooked. Once the bacon and onions were caramelized and sticky, I tossed in a generous heaped cup of diced multi-colored baby tomatoes (red, yellow, orange, green and dark red) and cooked them down until the liquid and juices had evaporated and it became a thick and rich jam. I stirred in a splash of apple cider vinegar for a little pop. It was absolutely AMAZING on top of the burgers. It's a must try for sure...who needs condiments like ketchup and mustard when you can have BVT Jam instead. I snapped a few photos below and included the easy peasy recipe for the jam. Enjoy!
Bacon Vidalia Tomato Jam
1/2 Vidalia onion, diced (or other sweet onion)
6 strips bacon, diced
1 to 1-1/4 cups diced fresh grape, cherry or baby tomatoes
1/2 to 1 teaspoon apple cider vinegar
Pinch sea salt, optional
In a 10-inch nonstick skillet, add onions and bacon. Cook over medium-high heat, stirring frequently, until bacon is cooked and onions are caramelized, about 5 to 10 minutes. Add diced tomatoes and continue cooking until juices have cooked off and mixture is thickened. Stir in apple cider vinegar and salt, if desired.