Best Burgers With Red Onion Jam Recipes

GRILLED PORTOBELLO BURGER WITH ONION JAM

Steps:

• Put the yogurt in a paper towel-lined strainer set over a bowl, set aside to drain and thickened, about 60 minutes. Discard the watery liquid. Whisk the horseradish into the thickened yogurt.
• Meanwhile, heat 2 tablespoons of the olive oil in a medium skillet, over medium heat. Add the onions, 1 thyme sprig, and season with salt and pepper, to taste. Cook, covered, until the onions have wilted, about 10 to 15 minutes, (give them a stir every now and then with a wooden spoon to prevent them from sticking). Add the red wine, and simmer over high heat until most of the wine gets absorbed into the onions. Add the honey and red wine vinegar and simmer gently until the onions get jam-like, about, about 15 minutes.
• Preheat a stove top grill pan over medium-high heat. Whisk the remaining 2 tablespoons oil, garlic, and balsamic vinegar in a bowl. Strip and add the leaves from the remaining sprig of thyme. Coat the mushroom caps all over with the flavored olive oil. Grill the mushrooms, turning as needed, until tender but not mushy about 3 to 4 minutes per side. Season with the salt and pepper.
• Sandwich the mushroom between the buns, top with some of the onion jam, some lettuce, and a dollop of the horseradish cream. Serve warm.

CURTIS STONE BURGER WITH RED ONION MARMALADE AND MAYTAG BLUE CHE

Steps:

• To prepare the marmalade (I only made 1/2 recipe and it was enough):.
• Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
• Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
• Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
• Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
• Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):.
• Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
• To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
• Prepare the BBQ for medium high heat.
• Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
• Drizzle patties with a little oil and sprinkle with salt and pepper.
• Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
• Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
• Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
• Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
• Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.

BURGERS WITH RED ONION JAM

Steps:

• In a large bowl, mix together sirloin and chuck. Gently form into 4 equal patties. Season patties with salt and pepper.
• Preheat a grill pan or large skillet over medium-high heat. Oil a grill pan or skillet. Heat for 1 minute; add patties. Cook, turning once, about 4 minutes per side for medium-rare. Cook 1 or 2 minutes longer per side for a more well-done burger. Top burgers with cheese if desired, and cook until melted.
• Place each burger on a bun, and serve with tomatoes and red onion jam, if desired.