Meatless Cheeseburgers with Tangy Tomato Jam


Tangy Tomato Jam

  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 large yellow onion, halved, thinly sliced (about 3 cups)
  • 1/4 teaspoon each kosher salt & ground black pepper
  • 1/4 cup balsamic vinegar
  • 1 jar (24 ounces) RAGÚ® Simply Traditional Sauce, divided


  • 8 plant-based refrigerated burger patties (1/4 pound each)
  • 8 slices Colby-Jack cheese
  • 8 hamburger buns, split, toasted
  • 2 cups loosely packed baby arugula
  1. Heat grill to medium-high.
  2. Heat oil and butter in large nonstick skillet on medium-high heat. Add onions, salt and pepper; cook for 10 min., or until softened. Add vinegar; cook 2-3 min. or until onions begin to caramelize, and liquid is mostly evaporated. Reduce heat to medium; stir in 2 cups sauce. Remove from heat; cool.
  3. Meanwhile, grill burger patties 3-4 min. on each side or until cooked through (165°F). Brush both sides of patties with remaining sauce and top with cheese during last 2 min. of cooking. Fill buns with burgers, Tangy Tomato Jam and arugula.

Leftover Tangy Tomato Jam makes a great sandwich spread or crostini topper.

Look for refrigerated plant-based burger patties in the fresh meat section of the supermarket.