Pride of the Prairie Burgers with Bacon, White Cheddar and Spicy Two Tomato Jam

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

If you want to truly get to the heart of what makes a great American beef burger, you don’t have to look any farther than the great state of Nebraska: a beef loving state if there ever was one. As the number one industry in our state, the beef trade is as much a part of our heritage as it is our future. Not only do we take pride in great tasting beef here, but we also love to cook and eat it. Delicious burgers are always a favorite way for me to showcase Nebraska home-grown beef, and this one is no exception.

In order to really highlight the beef, these patties combine ground chuck and ground ribeye steaks. Topped with bacon, cheddar and a sweet, spicy and tangy 2 tomato jam, these burgers fully represent the heartland’s love of a classic American burger. Enjoy!


Spicy Two Tomato Jam:
1 Tablespoon Colavita olive oil
1/3 cup finely chopped red onion
2 Tablespoons minced jalapeno
1 Tablespoon light brown sugar
1 1/4 pounds seeded and diced plum tomatoes
1/2 cup drained finely chopped sun-dried tomatoes in oil
1 Tablespoon fresh lemon juice
2 Tablespoons Tabasco Chipotle Pepper Sauce
1/4 teaspoon ground Chipotle pepper
1/2 teaspoon ground coriander
12 slices thick-cut applewood smoked bacon
1 pound boneless ribeye steak, cut into 1 inch pieces
1 pound ground chuck
3 Tablespoons Lea & Perrins Worcestershire sauce
1 3/4 teaspoons kosher salt
1/2 teaspoon coarse black pepper
reserved bacon grease
Vegetable oil, for brushing on the grill rack
6 slices high quality white cheddar cheese
6 Kaiser rolls, split
6 large romaine lettuce leaves


To make the Spicy Two Tomato Jam, place the olive oil, onion, and jalapeno in a medium, fire-safe saucepan. Place on the grill rack and cook for 5 minutes or until vegetables are softened. Stir in the brown sugar, plum tomatoes, sun-dried tomatoes, lemon juice, Tabasco Chipotle pepper sauce, ground Chipotle and coriander. Simmer, stirring frequently, for 30 minutes or until mixture thickens to a jam-like consistency. Set aside off of heat; rewarm before serving.

Place the bacon in a large fire-proof skillet and cook on the grill rack until bacon is crisp. Drain on paper towels and then wrap in foil and keep warm. Reserve bacon grease and cool slightly.

To make the patties, place the steak pieces in the bowl of a food processor and pulse until finely chopped. In a large bowl gently combine the chopped steak, ground chuck, Worcestershire sauce, salt and pepper. Form into 6 patties sized to fit the rolls. Lightly brush the patties with the reserved bacon grease.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook for 5 to 7 minutes per side for medium doneness, turning once. During the last few minutes of patties cooking, place a cheese slice on top of each patty and cook until melted. Place rolls cut sides down on the outer edges of the grill rack to lightly toast.

To assemble the burgers, spread an equal amount of the jam onto the cut sides of the rolls. Onto each roll bottom place a lettuce leaf, a cooked patty, 2 slices of bacon and a roll top.

Makes 6 burgers