**The Tomato Jam Makes the Burger:** Most cheeseburgers lean on ketchup or a basic tomato slice. This tomato jam does more work — the slow caramelized onions add sweetness, the Calabrian chili brings heat, and the apple cider vinegar keeps the whole thing balanced instead of cloying. It’s the difference between a good burger and one people ask you about.

**Low and Slow on the Onions:** Don’t rush the caramelization. 10–12 minutes over medium heat is what breaks the onions down and builds real sweetness. Higher heat browns the outside before the inside softens, and you lose the depth the jam depends on.

**Ubriacone Cheese Is the Upgrade:** Ubriacone — “drunken” cheese, aged in red wine — brings a subtle fruity, tangy edge that a standard American or cheddar slice can’t match. It melts beautifully and pairs naturally with the sweetness of the tomato jam.

**Sirloin Holds Its Own:** A 1/2 lb sirloin patty is lean enough to stay flavorful without getting greasy, and it grills up with a good char in 4–5 minutes per side. Season simply with salt and let the meat do the talking.

**Arugula for Balance:** The peppery bite of fresh arugula cuts through the richness of the cheese and the sweetness of the jam, keeping every bite from feeling one-note.

**Everything You Need Is at Uncle Giuseppe’s:** Fresh sirloin patties, Ubriacone cheese, plum tomatoes, Calabrian chili, and brioche buns — all available in store so you can grab everything in one stop and go straight to the grill.

Perfect for Cookouts, Weeknights & Game Day

Uncle Giuseppe’s Sirloin Cheeseburger with Tomato Jam is the right call for:

**Summer Cookouts:** This is the burger that gets people asking for the recipe before they’ve finished the first bite.

**Weeknight Dinner:** The tomato jam can be made ahead, which means dinner comes together in the time it takes to grill the patties.

**Game Day:** A crowd-pleasing upgrade on the classic cheeseburger that still comes together fast enough to serve a group.

**Any Night You Want a Better Burger:** This recipe doesn’t need an occasion. It just needs a hot grill and 20 minutes for the jam.

Ingredient Tips for Success

**Don’t Overwork the Patty:** Handle the sirloin gently when forming the patty. Overworking the meat compresses it and makes for a denser, tougher burger.

**Use Ripe Plum Tomatoes:** Plum tomatoes have less water content than beefsteak varieties, which helps the jam thicken properly without cooking down forever.

**Adjust the Chili to Taste:** Calabrian chili brings good heat. Start with a teaspoon and add more if you want a spicier jam — it’s easy to build up but hard to pull back.

**Toast the Bun:** A toasted brioche bun holds up to the tomato jam without going soggy and adds a bit of textural contrast against the melted cheese.

**Slice the Cheese Thin:** Thin slices of Ubriacone melt faster and more evenly than thick-cut pieces, so it’s fully melted by the time the patty is done resting under cover.

Pro Tips for a Perfect Cheeseburger

**Make the Jam Ahead:** The tomato jam keeps well and actually improves after a few hours as the flavors settle. Make it earlier in the day or the night before.

**Don’t Press the Patty on the Grill:** Pressing the burger squeezes out the juices that keep it tender. Let it cook undisturbed and flip once.

**Cover to Melt the Cheese:** Closing the grill lid or covering the pan for the last minute traps heat so the Ubriacone melts fully without overcooking the patty.

**Jam on Both Sides:** Spreading tomato jam on both the bottom bun and the top of the burger (under the top bun) means every bite gets the sweet-spicy flavor, not just the first one.

**Season the Patty Right Before Grilling:** Salt draws out moisture over time, so season the sirloin patty just before it hits the grill rather than letting it sit salted.

Serving Suggestions

Serve hot off the grill with the tomato jam glistening on top of the arugula. This burger is rich enough to stand on its own — pair it with something simple on the side. Crispy fries, a light arugula and shaved parmesan salad, or grilled corn all work well. For drinks, a cold lager or a bright, acidic red wine like Chianti cuts nicely through the richness of the cheese and jam.

Storage & Make-Ahead Tips

**Make the Jam Ahead:** Tomato jam can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Warm slightly before spreading for the best texture.

**Storage:** Store leftover cooked patties separately from the jam and buns in airtight containers in the refrigerator for up to 3 days.

**Reheat Gently:** Reheat leftover patties in a covered skillet over low heat until warmed through, adding the cheese back in during the last minute to re-melt. Avoid the microwave, which can dry out the patty.

**Freeze Raw Patties:** Uncooked sirloin patties freeze well for up to 2 months. Thaw overnight in the refrigerator before grilling. The tomato jam also freezes well in a sealed container for up to 1 month.

Frequently Asked Questions

**What is Ubriacone cheese?**
Ubriacone is an Italian cheese aged while soaked in red wine, which gives it a distinctive purple-tinted rind and a subtle fruity, tangy flavor. It melts well and adds a unique character to a cheeseburger that standard cheeses don’t offer.

**Can I make the tomato jam less spicy?**
Yes. Reduce or omit the Calabrian chili for a milder jam. The sweetness from the sugar and caramelized onions will still carry the flavor without the heat.

**What can I use instead of Ubriacone cheese?**
A good provolone, fontina, or aged gouda will melt similarly and pair well with the tomato jam, though you’ll lose the distinctive wine-soaked flavor that makes Ubriacone unique.

**How long does the tomato jam keep?**
Stored in an airtight container in the refrigerator, the tomato jam keeps well for up to 3 days, and it can also be frozen for up to a month.

**Can I make this on a stovetop instead of a grill?**
Yes. Sear the sirloin patty in a hot cast iron or heavy skillet, about 4–5 minutes per side, and follow the same steps for melting the cheese and assembling the burger.

**Where can I find Ubriacone cheese and sirloin patties on Long Island and New Jersey?**
Uncle Giuseppe’s Marketplace carries fresh sirloin patties, Ubriacone cheese, and everything else you need at all locations across Long Island, Westchester, and New Jersey. All locations open at 7 AM daily.

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