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.
- 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.