Sweet Peach BBQ Bacon Burger

• Toss carrots on one side of a baking sheet with a drizzle of oil, salt, and pepper. Toss onion wedges on empty side with a drizzle of oil, salt, and pepper. (For 4 servings, divide between two sheets; roast carrots on top rack and onions on middle rack.) • Roast on top rack until lightly browned and tender, 12-15 minutes.

• Meanwhile, melt 1 TBSP butter (2 TBSP for 4 servings) in pan used for bacon over medium-high heat. Add peach; cook, stirring occasionally, until softened, 6-8 minutes. Reduce heat to medium; add peach jam, 2 TBSP water, 1⁄2 tsp sugar, and 1⁄4 tsp salt (use 4 TBSP water, 1 tsp sugar, and 1⁄2 tsp salt for 4). Turn off heat. Continue to stir until mixture begins to thicken and most of the liquid has evaporated, 2-3 minutes more.

• In a medium microwave-safe bowl, combine sliced onion, half the balsamic vinegar, 2 TBSP water, 1⁄2 tsp sugar, and 1⁄4 tsp salt (use 4 TBSP water, 1 tsp sugar, and 1⁄2 tsp salt for 4 servings). Cover with plastic wrap; microwave 30-45 seconds. Transfer pickled onion to a large bowl, leaving pickling liquid in the medium bowl; reserve.

• Form beef* into two patties (four patties for 4 servings), each slightly wider than a burger bun. Season all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add patties and cook until browned, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with gouda; cover pan until cheese melts and patties reach desired doneness.

• While patties cook, add mustard, 2 TBSP olive oil (4 TBSP for 4 servings), a pinch of salt, and pepper to bowl with reserved pickling liquid; whisk to combine. • In a small bowl, combine BBQ sauce and remaining balsamic vinegar.