Blue Cheese burger with tomato-shallot jam

For the Tomato-Shallot Jam: 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.

Heat a large non-stick skillet over medium-high heat. Add the tomatoes, any accumulated juices and shallots. Cook, stirring frequently for 12-15 minutes, or until the jam becomes thick and shiny and the tomatoes are almost broken down.

Stir in the remaining ingredients and cook for an additional 1-2 minutes. Remove from the heat and set aside.

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.

For the burgers: Preheat the grill to high.

Add ground beef, brown sugar, Worcestershire sauce, olive oil and about ½ teaspoon salt and black pepper to a medium bowl.

Using your hands, combine the ingredients, taking care 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.

Cook the burger patties on the grill for 4-5 minutes per side. During the last minute, top each burger with one slice of Castello® Burger Blue. You can also toast the burger buns on the grill at this time if you like.

Remove the burgers and buns from the grill.

Spread some tomato-shallot jam on the bottom half of each burger bun. Top with lettuce, burger patties, French fries (if desired) and finish with the top half of the bun.