Ingredients
-
3 ea.Hilltop Hearth® Potato Slider Buns, toasted
-
9 oz.Cattleman's Selection® Ground Beef 81/19, rolled into 3 meatballs
-
3 oz.Rykoff Sexton® Vine Ripe Roasted Tomato, marinade reserved
-
2 oz.Cross Valley Farms® Diced Yellow Onions
-
2 TMonarch® Honey
-
2 TMetro Deli™ Caramelized Balsamic Onion Jam
-
3 slicesGlenview Farms® Muenster Cheese, sliced
-
3 piecesCross Valley Farms Iceberg Lettuce, torn into small leaves
-
1 tsp.Monarch Coarse Kosher Salt
-
1/2 tsp.Monarch Black Ground Pepper
Preparation
- To make tomato jam, heat 1 teaspoon of the oil and herb marinade from the tomatoes in a small saucepan until hot. Add caramelized balsamic onion jam and cook over medium heat until softened and starting to caramelize. Add honey and tomatoes, and cook over medium heat until tomatoes are softened and liquid is reduced by half. Transfer mixture to a robot coupe and pulse until mixture is a slightly chunky jammy consistency. Set aside.
- Preheat a well-oiled griddle to 375°F, place 3 meatballs on the griddle and press down with the flat end of the spatula, until burgers are very thin with lacey edges.
- Sprinkle diced onions on top of the pressed patties and season with salt and pepper.
- Flip patty over once one side has caramelized, top with cheese and allow for other side to cook before removing from griddle.
- Assemble by spreading tomato jam on toasted buns, then top with lettuce, burgers and top buns.
Recipe by Jeremy DeRango, Brands Sous Chef, Rosemont, IL
Serves 1