BBQ Burger Chips Jam The Big Game Tomato

BBQ Tomato Jam Burger with Chips

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BBQ Tomato Jam Burger with Chips

Recipe courtesy of Danielle Cochran

Servings

4

Cuisine

4th of July

Category

Main Course, Entreé

"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

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    • 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

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    • 14 oz can of diced tomatoes

    • 2 tbsp date syrup

    • 1 tsp BBQ seasoning

    • 1 tbsp vinegar

    • 1 tsp minced garlic

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    • 4 fingerling potatoes, sliced ultra thin

    • 2 cups vegetable oil

    • pinch of salt

    • pinch of BBQ seasoning

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    • NanoBond Skillet

    • ProBond 8qt Stockpot

    • NanoBond Saucepan

    Directions

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      1. Add the meat and seasonings together in a bowl and mix. The key is to not overwork the meat.

      2. 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.

      3. 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.

      4. Remove and top with preferred toppings and condiments such as the Tomato Jam to serve.

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      1. 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.

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      1. Add the potatoes to a bowl of cold water for 30 mins. Remove and place on a paper towel to dry.

      2. 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.

      3. Let oil drain then toss the chips with salt and bbq seasoning. Serve with the burger and enjoy!