Charred Burgers with Red Onion Jam

Charred Burgers with Red Onion Jam
Staff Writer
Porter House

Created by chef Michael Lomonaco of New York City’s Porter House, this burger recipe won our hearts because of the simple onion jam he makes to top his burger. The onions are sautéed and reduced in a rich red wine to create a flavorful condiment for Lomonaco’s juicy Cheddar cheeseburger. 

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Deliver Ingredients


  • 1/4 Cup olive oil
  • 2 red onions, thinly sliced
  • 1/2 Cup sugar
  • 1/4 Cup red-wine vinegar
  • 1/4 Cup dry red wine, preferably syrah or zinfandel
  • 2 Pounds ground sirloin and chuck
  • Kosher salt and freshly ground black pepper, to taste
  • 4 slices Cheddar cheese
  • 4 brioche burger buns
  • Sliced Tomatoes


Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar, and sauté for 1 minute.  Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.

Form the meat into 4 burger patties, making them tight, but not overly worked or crushed too tightly. Preheat a charcoal grill. Season each burger with salt and pepper — just before grilling

Over medium-high heat, char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done. Top the burgers with cheese, allow to melt, and serve on buns with sliced tomato and red onion jam. 

Burger Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Burger Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.