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.