The Nashville Smokin’ Tomato Jam Burger with Red Gold Tomatoes Rocks Any Backyard Grilling Party!

Summer grilling has just been elevated to a new level of flavor with Smokey Tomato Jam!

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You have got to try this burger!

Summer time in Nashville is burger time and I can’t think of anything better than hanging out on a Sunday evening with a glass of wine waiting for the grill to be just right to cook this savory burger to perfection! For those of us lucky enough to live in Nashville, we have a cornucopia of quality local products available to us from nearby farms. Porter Road Butcher, my favorite neighborhood butcher, sources local Tennessee grass-fed beef and smokey local bacon for building the perfect burger.

Red Gold sent a sample pack of several varieties of tomatoes for Summer Grillin’ Party recipes.  I decided to create one of my own recipes that reflect the local Nashville music and culinary scene by incorporating quality local ingredients.  Nashville aka Music City is known globally for its music scene and our burgeoning culinary scene. On any given night, you’ll be able to hear lots of jammin’ from the honky tonks downtown on Broadway.

How about a smokey, sweet, tangy tomato jam to top off a juicy burger with crispy local bacon that was smoked in-house at Porter Road Butcher? By stirring in a couple of tablespoonfuls of the smokey tomato jam into the mayo all the flavors  are melded together in the big, bold and satisfying flavors of this smokin’ rockin’ burger.

Say Cheese!

The Bloomy Rind located inside Porter Road Butcher has amazing artisan cheeses from around the country. Kathleen (owner and cheese expert) suggested everyone’s favorite!  Red Rock is an American style from Wisconsin, naturally rinded cheddar cheese with a slight blue vein. Richly colored with annatto and cave aged to maturity. Mild flavored with a creamy texture. Made with pasteurized cow’s milk and aged at least 60 days.

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Hopefully, you can find this cheese in your area or click on this link to order some for your next burger adventure! Or, a slice or two of sharp cheddar cheese will be sooo delicious too!

 

The Smokin’ Tomato Jam complements the savory burger, smokey bacon and tangy,creamy Red Rock cheese and the Smokin’ Mayo just brings it all together. Get the recipe below.  Time to chow down!

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( recipe below )

Time to chow down!

 

The Nashville Smokin' Tomato Jam Burger Rocks Any Backyard Grilling Party!
Author: 
Recipe type: Entree
Cuisine: Nashville Cuisine
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 pound 80/20 freshly ground beef (one pound for every 4 servings)
  • 1 can Red Gold Petite Diced Tomatoes with Garlic and Olive Oil, very well drained
  • Seasoning Mix for burgers:
  • 1T Kosher Salt, 1 tsp sugar, cumin,ground pepper, ½ tsp ground coriander:
  • Buns, brushed with olive oil, salt and pepper
  • Smokey Bacon, cooked til crisp 2 to 3 pieces per burger
  • 2 cans Red Gold Petite Diced Tomatoes with Garlic and Olive Oil --not drained
  • ½ cup brown sugar
  • 1 tsp cumin
  • 1 tsp Smoked Paprika
  • 1 T apple cider vinegar
  • ¾ cup mayo
  • Medium or Sharp Cheddar Cheese slices or your favorite cheese
  • Spinach leaves
Instructions
  1. Smokey Tomato Jam:
  2. To saucepan over med heat, add 2 cans tomatoes, brown sugar, cumin, smoked paprika,vinegar
  3. Simmer until thick and jammy 30 to 45 min.
  4. Remove from heat and cool
  5. Drain off any excess juice
  6. To ground beef, add 1 drained can of Petite Dice Red Gold Tomatoes with Olive oil and garlic
  7. Mix to distribute evenly
  8. Divide meat into 4 equal patties (each pound for 4 servings)
  9. In a small bowl with a fork or small whisk, incorporate the seasonings together
  10. Sprinkle each side with seasoning mix; store the remainder in a bag for future uses
  11. Prep Grill for cooking burgers and grill to desired doneness
  12. Toast buns on grill
  13. Smokey Tomato Mayo: add 1 to 2 heaping tablespoonfuls of cooled smokey tomato jam to mayo
  14. Mix thoroughly
  15. Assemble burgers by adding a dollop of Tomato Jam mayo, burger with cheese
  16. Top with tomato jam and crispy bacon

 

About The Author

Lisa Mays

Lisa is passionate about wine and holds the WSET Advanced Certificate (Wine and Spirit Education Trust of London). She will be pursuing her Diploma Certificate through rigorous on-going studies and plans to attain the prestigious Master of Wine designation.

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Author of this web sitehttp://www.winewithlisa.com

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