Jersey Fresh Farm Cheeseburger with Miso Glazed Bacon and “Candied” Tomatoes

Well, I have lived in NJ my entire life and I think there is no better way to showcase our state than using local ingredients and produce from local farmer’s markets or even your own backyard.

Ingredients:

Patties
2lbs fresh ground chuck
2t sea salt
1t fresh cracked black pepper
4T(1/2 stick) butter
2T Sutter Home White Merlot wine
4 large shallots (cut in small dice)
6 slices Smoked Shepherds Cheese (made locally in NJ)
6 Calandra’s Bakery hamburger rolls

Miso Glazed Thick Cut Bacon
1/4c white miso (white soy bean paste found at Asian Supermarkets)
1/2c Japanese rice wine
2T sugar
1T soy sauce
1t minced/grated garlic
1t minced/grated ginger
1t sesame oil
6-8 slices thick cut bacon

“Candied” Jersey Tomatoes
1-2T italian seasoned bread crumbs
1t sugar
1-2t balsamic vinegar
1t sea salt
1t fresh cracked black pepper
6 large basil leaves, rolled together and cut
Olive oil drizzled on top each slice
4 large Jersey tomatoes

Instructions:

First prepare the shallots to add to the ground chuck. Combine 1/2 stick butter and shallots in a small fire proof saucepan and place on grill. Add 2T Sutter Home White Merlot wine and continue to cook until shallots are soft and translucent. Remove from heat and place in refrigerator or cooler to cool down and if possible solidify.
Next prepare the “candied” Jersey Tomatoes. Spray a small cookie sheet with non-stick spray. Slice 4 large Jersey tomatoes in thinck slices (approx. 1/2 inch). Lay slices on cookie sheet. Sprinkle each slice individually with the salt, pepper, italian seasoned bread crumbs, sugar, balsamic vinegar and olive oil. Slice fresh Jersey garden basil, and add a few pieces to each tomato slice as well. Place cookie sheet on top of grill and cook on medium – medium low heat until tomatoes are bubbling and somewhat browned on top and “sweetened”, approx., 20-30 minutes.
Now prepare the miso glace by adding the white miso, japanese rice wine, sugar, soy sauce, garlic, ginger and sesame oil. Whisk together to break up the miso paste, put in covered container and shake to continue to incorporate. (this can be made well ahead of time and stored in the refrigerator). Once again use a small cookie sheet. Generously brush glaze on bacon and place cookie sheet on medium-medium low heat grill. Continue to add glaze on bacon and cook until crispy. Place in aluminum foil to keep warm
Prepare the ground chuck. Add 2t sea salt, 1t fresh cracked black pepper, and cooled shallot mixture added to the meat. Mix together but handle as little as possible. divide into six equally sized balls, and slightly flatten to form patties. Grill on medium-medium high heat grill (oil grill rack with vegtable oil to prevent sticking) for 5-7 mintues per side. During last 3-4 minutes of cooking time, add Valley Shepherds smoked shepherd cheese to melt. Also during this time slice the buns and place cut side down on outside of grill to warm.
To assemle add pattie to bottom of bun, lay slice of tomato on top of meat, followed by bacon and cover with top bun, enjoy!