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Playing How To Make Half-Pound Beef Burgers with Drunken Red Onion Jam By Rachael

A classic all-beef burger gets the over-the-top treatment with Rach's red onion jam made with red wine and a slew of tasty toppings.


For the drunken red onion jam:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 3 red onions, chopped or quartered through root and sliced
  • Salt and pepper
  • 2 large cloves garlic, finely chopped
  • ½ bottle Italian red wine, such as Chianti or Rosso di Montalcino or Montepulciano
  • ¾ cup light brown sugar
  • ¼ cup balsamic vinegar
  • ¼ cup apple cider or juice
  • 1 teaspoon juniper berries
  • 2 tablespoons thyme, chopped
  • 2 tablespoons chopped rosemary
  • 2 fresh bay leaves
For the burgers:
  • 2 pounds 80% ground beef
  • Kosher salt and coarse black pepper
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon olive oil
  • 4 brioche rolls or other burger rolls of choice, halved and toasted
  • Red leaf Romaine or red leaf lettuce, to serve
Optional fixins to serve:
  • Sliced Fontina cheese or provolone cheese
  • Dijon or grainy Dijon mustard
  • Baked crispy bacon or chopped bacon bits
  • Giardiniera, caper berries, olives or Peppadew peppers, to serve alongside
  • Fancy olive oil potato chips


Serves: 4


For the red onion jam, heat a 3-quart saucepot over medium-high heat with EVOO, 2 tablespoons, add onions and season with salt and pepper. Add garlic, wine, sugar, vinegar, juice, juniper, thyme, rosemary and bay, bring to boil and reduce for about 1 hour.

For the burgers, preheat a cast-iron skillet or griddle over medium-high heat.  

Season the beef with salt, pepper and Worcestershire. Form patties about 1-inch thick, a little thinner at the center than edges for even cooking. Drizzle the pan with oil and add patties. Cook burgers about 8-10 minutes for pink centers, turning occasionally.    

To serve, build burgers on brioche rolls with lettuce and suggested fixins of choice.