Blue Cheese Burger with Tomato-Shallot Jam

3-4 servings

Tomato-Shallot Jam

  • 1 pint cherry tomatoes
  • 1/3 cup sugar
  • 1/3 cup shallots, minced
  • Juice and zest of 1 lime
  • 1/2 teaspoon salt


  • 1 pound ground beef, such as Laura’s Lean Beef 92%
  • 1 tablespoon brown sugar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon extra-virgin olive oil
  • Salt and black pepper
  • 3-4 slices Castello® Burger Blue
  • 3-4 hamburger buns
  • Lettuce
  • French fries for serving and topping
Blue Cheese Burger with Tomato-Shallot Jam


Tomato-Shallot Jam

  1. Cut the cherry tomatoes in half and toss them in a bowl with the sugar. Let them sit at room temperature for about 1 hour, stirring once or twice during this time.
  2. Heat a large non-stick skillet over medium-high heat. Add tomatoes, any accumulated juices and shallots. Cook, stirring frequently for 12-15 minutes, or until the jam is thick, glossy and the tomatoes are almost broken down.
  3. Stir in remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside.
  4. Once cooled, the tomato-shallot jam can be stored in an airtight container in your refrigerator for 7-10 days. This recipe makes enough jam for 6-8 burgers.


  1. Pre-heat grill to high.
  2. Add ground beef, brown sugar, Worcestershire sauce, olive oil and about 1/2 teaspoon salt and black pepper to a medium bowl. Using your hands, combine the ingredients together, being carefully not to over mix. Form the mixture into 3 or 4 patties, depending on your preferred burger size. Sprinkle the tops of the patties with additional black pepper.
  3. Add burger patties to the grill and cook for 4-5 minutes per side. During the last minute, add one slice of Castello® Burger Blue to each burger. You can also add hamburger buns to the grill at this time for a lightly toasted effect. Remove burgers and buns from the grill.
  4. Spread some tomato-shallot jam onto the bottom half of each hamburger bun. Top with lettuce, burger patties, French fries (if desired) and the top half of the hamburger bun. 

Recipe courtesy of Floating Kitchen

Related recipes

Show all recipes