Recipe: Beef Burgers with Cabernet Onion Jam

Recipe: Beef Burgers with Cabernet Onion Jam

Marge Perry
Jun 30, 2015
(Image credit: Kimberley Hasselbrink)

A sweet, rich onion topping enhances the umami, or savory flavor, of these burgers. Look for 93% lean ground beef, which is enough fat to keep the burgers moist and tender, and lean enough to keep them healthy.

Work the burgers as little as possible to prevent them from becoming dry. Form them into nice even patties that hold together, but try not to compact the meat too much. Also, indent the top with your thumb. Burgers puff when they cook, and that indentation keeps the top nice and flat — which helps the bun stay on!

(Image credit: Kimberley Hasselbrink)

Tester's Notes

The Cabernet onion jam really made this burger special, but still simple and tasty. I liked how the wine and balsamic vinegar added a bit of tang and a beautiful color to this tasty condiment. The onion jam can be made a day or two ahead, and it would be delicious on turkey burgers or other sandwiches if you have extra.

- Christine, July 2015

Beef Burgers with Cabernet Onion Jam

Serves 4

1 tablespoon extra-virgin olive oil
3 cups very thinly sliced red onion (from 2 medium red onions)
2 tablespoons granulated sugar
3/4 teaspoon salt, divided
2/3 cup Cabernet Sauvignon wine
1 tablespoon balsamic vinegar
1 1/4 pounds lean ground beef
1/2 teaspoon salt
1/4 teaspoon black pepper
2 ounces thinly sliced gruyere cheese
4 (2-ounce) sourdough or Kaiser rolls

Heat the oil in a large skillet over medium heat. Add the onion, sugar, and 1/4 teaspoon of the salt and cook, stirring occasionally, until the onion is very soft, about 15 minutes. Add the wine and vinegar and cook until the liquid is nearly gone, 12 to 14 minutes longer (25 to 30 minutes total). Cover and set aside.

Prepare a grill for direct-heat cooking (400° to 500°F). Brush the grates lightly with oil.

Mix the beef, remaining 1/2 teaspoon salt, and pepper with a fork; form into four 3/4-inch-thick patties. Press your thumb in the center of each burger to form an indentation. Grill the patties 4 to 5 minutes, turn and grill another 4 minutes, and top with the cheese. Cook until the cheese is melted and the burger is cooked to desired degree of doneness (160° for medium).

Place the burger on the bottom half of the roll; top with the onion jam and close the sandwich.

Recipe Note

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