Recipe of the Week: Meatless Cheeseburgers with Tangy Tomato Jam

Here’s a delicious way to go meatless and earn up to 519 Points!

INGREDIENTS

TANGY TOMATO JAM

• 2 tablespoons olive oil
• 1 tablespoon butter
• 1 large yellow onion, halved, thinly sliced (about 3 cups) (earn 3 Points)
• 1/4 teaspoon each kosher salt & ground black pepper
• 1/4 cup balsamic vinegar
• 1 jar (24 ounces) RAGÚ^® Simply Traditional Sauce, divided (earn up to 510 Points)

BURGERS

• 8 plant-based refrigerated burger patties (1/4 pound each) (earn 3 Points)
• 8 slices Colby-Jack cheese (earn 3 Points)
• 8 hamburger buns, split, toasted
• 2 cups loosely packed baby arugula

Directions

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

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

See full recipe here.