Amatriciana Burgers with Tomato-Onion Jam, Bacon, and Pecorino Romano Crisps

Ingredients

• 4 thick-cut slices bacon, halved
• 2 medium yellow onions, thinly sliced
• 4 medium cloves garlic, thinly sliced
• Generous pinch crushed red pepper
• 1 can whole tomatoes
• Kosher salt and freshly ground black pepper
• 1 1/2 ounces Pecorino Romano, grated
• 1 1/2 pounds freshly ground beef chuck, preferably about 80 percent lean, formed into 4 patties
• 8 pieces focaccia bread, about 4-inches square each, warmed

Directions

1. Heat the oven to 300 degrees F and fit a baking sheet with a silpat. Set a large, wide pot or Dutch oven over medium heat, add the bacon, and cook it, turning as needed, until the fat has cooked out and the bacon is crisp, about 8 minutes. Move the bacon with tongs to a paper-towel lined plate so it can drain.
2. Add the onions and garlic to the bacon fat left in the pot. Cook, stirring now and then, until the onions are soft and translucent, about 7 minutes. Stir in the crushed red pepper and cook for 30 seconds. Pour in the tomatoes with their juices and bring the mixture to a simmer. Reduce the heat to medium-low and cook, breaking up the tomatoes with a wooden spoon, until just small pieces are left. Keep cooking, stirring often, until the sauce is thick enough to spoon and has a ketchup-like texture, about 10 minutes. Season with salt and plenty of black pepper.
3. While the jam cooks, scatter the Pecorino Romano on the silpat in four 5-inch rounds. Bake until the cheese is melted and lightly browned, about 10 minutes. Leave the cheese crisps to cool until they firm up and turn crisp.
4. When you are ready to serve, season the burger patties generously with salt and pepper. Cook the burgers on a hot grill or in a skillet on the stovetop to your preferred doneness, 125 degrees F for medium rare or 135 degrees F for medium. Transfer them to a plate and let them rest for 5 minutes.
5. Arrange 4 pieces of focaccia on a work surface and place the burger patties on them. Spoon the tomato-onion jam over the patties, then add the bacon and cheese crisps. Top with the remaining focaccia and serve right away.