English Muffin BEC (Bacon, Egg & Cheese) Burgers with Tomato Jam | Rachael Ray

For the tomato jam, bring chopped tomatoes to a boil in medium saucepot. Add light brown sugar, pepper, ginger, garlic, granulated onion, ground cumin, salt, cayenne, cinnamon and clove or allspice. Reduce heat to low and simmer 1 hour stirring frequently or until the consistency of jam. Transfer to a jar with a tight lid and let cool before refrigerating.

For the BEC (bacon, egg & cheese) burgers, preheat oven to 375˚F and bake bacon to very crisp on slotted pan or wire rack-lined baking sheet for 15 to 18 minutes. 

Season beef; if using a combination of beef and sausage, do not season the sausage. Form 4 patties of all beef or beef and sausage with edges a little thicker than center of patties for even cooking.

Heat a large cast iron skillet over medium-high heat for burgers. Add a drizzle of oil and cook patties about 6 minutes, turning after 3 to 4, top with cheese to melt, remove to plate.

Heat a small nonstick skillet over medium heat or 2 small skillets if you have 2, with a dab of butter and add an egg, season with salt and pepper and cover, cook egg to medium or well, remove to plate and repeat.   

Assemble: toasted English muffin bottom with pickles, onions and lettuce, cheeseburger, egg, 3 short slices of crisp bacon across egg, tomato jam slathered all over English muffin top.