BBQ Tomato Jam Burger with Chips
Category
Main Course, Entreé
Servings
4
Author:
Danielle Cochran
"It's that time of year, grilling and burgers! I love cooking burgers in a pan to get a nice sear on the patty. My go to pan is the Hestan NanoBond pans. These pans can be used on a grill, in the oven or on a range. They are also dishwasher safe!"
Ingredients
1 1/2 lb ground beef
1 lb ground pork
1 tsp kosher salt
1 tsp BBQ seasoning
1/2 tsp black pepper
Toppings of choice (cheese, condiments, etc.)
Hamburger buns of choice
14 oz can of diced tomatoes
2 tbsp date syrup
1 tsp BBQ seasoning
1 tbsp vinegar
1 tsp minced garlic
4 fingerling potatoes, sliced ultra thin
2 cups vegetable oil
pinch of salt
pinch of BBQ seasoning
-
NanoBond Skillet
-
ProBond 8 qt Stockpot
-
NanoBond Saucepan
FOR THE BURGER
FOR THE TOMATO JAM:
FOR THE POTATO CHIPS:
PRODUCTS TO USE:
Directions
FOR THE BURGERS:
Add the meat and seasonings together in a bowl and mix. The key is to not overwork the meat.
Turn on the grill to med/heat up to 450-500 degrees F. Place the large NanoBond skillet on the grill. You want the pan nice and hot before adding the burger patties.
Slowly add the patties to the pan and cook each side about 3 minutes. Should create a nice crust, check internal temp to assure it is cooked to your preferred temp.
Remove and top with preferred toppings and condiments such as the Tomato Jam to serve.
FOR THE TOMATO JAM:
Add all of the ingredients to a NanoBond saucepan and place in the back of the grill. Cook for approx 20 min until thickened. Remove and set aside until ready to serve.
FOR THE POTATO CHIPS:
Add the potatoes to a bowl of cold water for 30 mins. Remove and place on a paper towel to dry.
Add the veg oil to the med stock pot, heat up the oil on the grill. Once heated slowly add the potatoes, cook until nice and crispy. Remove, and place on a paper towel lined plate.
Let oil drain then toss the chips with salt and bbq seasoning. Serve with the burger and enjoy!
English
French