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Rachael's Burgers with Onion and Garlic, Ham and Cheese

Rachael's Burgers with Onion and Garlic, Ham and Cheese


  • 2 tablespoons extra-virgin olive oil (EVOO)

  • 1 small onion, finely chopped

  • 2 large cloves garlic, finely chopped

  • 1 cup parsley, loosely packed, finely chopped

  • 1 lemon

  • 1 teaspoon red pepper flakes (1/3 palm full)

  • 1½ pounds ground sirloin (85%)

  • Salt and pepper

  • ½ cup aquafaba spread or mayonnaise

  • ¼ cup ketchup

  • 2 tablespoons balsamic drizzle or aged balsamic vinegar

  • 4 slices deli-sliced provolone cheese, sliced on the thicker side

  • 4 artisan style or ciabatta rolls, warmed or charred and split

  • Baby kale or arugula

  • 4 slices speck, smoked prosciutto or other smoky ham


Heat a skillet over medium to medium-high heat, add olive oil, 2 turns of the pan, then add onions and garlic and cook 5 minutes. Remove to bowl and cool.

Combine the cooled onions and garlic with parsley, zest and juice of a lemon, and chili flakes. Combine the onion-gremolata mixture, beef, and salt and pepper. Form 4 patties, thinner at the center and thicker at the edges.

Heat a cast-iron skillet over medium-high heat.

Combine mayo, ketchup and balsamic vinegar.

Cook patties 8 minutes, turning occasionally, and melt cheese over burgers.

Build burgers: bun bottom, balsamic sauce, baby kale or arugula, cheeseburgers, folded ham, balsamic sauce on bun top.