Monday, June 6, 2016

Grilled Mesquite Burgers w/ Bacon Vidalia & Tomato Jam

This evening I made grilled mesquite burgers and my Easy Coleslaw for dinner. We cooked the burgers on the charcoal grill with mesquite wood chips to give them that nice smoky flavor. I seasoned them on one side with McCormicks Spicy Montreal Steak Seasoning and then added a splash of Worcestershire sauce to the other side when we flipped them. We cooked them about 5 to 6 minutes per side. What made these burgers extra super duper special and unbelievably delicious was my amazing and easy to make Bacon Vidalia & Tomato Jam. It pushed these burgers over the edge.

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.



CyberSis said...


This went on my "hit list" as soon as you posted it the first time a couple of days ago! It looks and sounds heavenly. We've had the Costco tomatoes before and they are so good! Later this summer I'll be using our own cherry tomatoes as well as my much-loved "Julia" pear shaped tomatoes. We grew them two years ago but couldn't find plants last year. I was so happy to come across them this year. I love Julias for pizza sauce and I *know* they will be wonderful in BVT jam, too!

Peg said...

Hi GG, the recipe for BVT sounds and looks delish! I can't wait to try it. This will be great on grilled steaks as well.


Gourmet Girl Cooks said...

Hi CyberSis,

I bet this will be "over the top" with your garden-ripe Julia pear shaped tomatoes. Glad you found them again. I don't believe I've seen them around here...but there are so many different varieties that no one place could possibly carry them all. Hope you get a chance to try them out in this "jam". :-)

Gourmet Girl Cooks said...

Hi Peg,

Thanks. I am sure this would be great on steaks as well. I think it would work with almost anything...chicken, and maybe even fish. I may have to try that out! :-)