Ingredients

The following ingredients have 5 Servings
  • 1 pound heirloom cherry tomatoes (I used multi colored)
  • 2/3 cup coconut sugar
  • 1/4 cup sherry vinegar
  • 2 teaspoons red pepper flakes
  • 1 teaspoon salt
  • 1 cinnamon stick
  • 4-6 beef burger patties
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1 bundle of arugula, washed
  • 1 tablespoon olive oil
  • pinch of salt
  • pinch of freshly cracked pink peppercorns

Instruction

  • Combine all ingredients in for the cherry tomato jam in a saucepan over medium heat. Bring to a low boil, then reduce to a simmer. Simmer for 40-45 minutes, until mixture is reduced and thick, almost a jam consistency. Once reduced, remove the cinnamon stick and use an immersion blender a couple times just to break down any whole tomato pieces.
  • While the tomato jam is reducing, make the candied bacon then set aside.
  • Lastly, sprinkle eat burger patty with garlic powder, onion powder and salt on both sides of the burger. Grease a grill or grill pan then place each burger on the grill to cook for 5-6 minutes per side, for medium rare.
  • In a bowl, toss together arugula, olive oil, salt and pepper.
  • Prepare burgers: top each burger with the tomato jam, then candied bacon on top, and the arugula to finish!