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Rachael's Half-Pound Beef Burgers with Drunken Red Onion Jam

Rachael's Half-Pound Beef Burgers with Drunken Red Onion Jam


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


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.