Candied Bacon Loaded Burgers w/ Tomato Jam

5 from 3 reviews



For the cherry tomato jam

  • 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

For the smoky candied bacon

For the burgers

  • 46 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


  1. 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.
  2. While the tomato jam is reducing, make the candied bacon then set aside.
  3. 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.
  4. In a bowl, toss together arugula, olive oil, salt and pepper.
  5. Prepare burgers: top each burger with the tomato jam, then candied bacon on top, and the arugula to finish!

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