Dreamburgers
With sweet tomato confit, umami onion jam, rich avocado, bitter arugula, creamy aïoli, and melty cheddar cheese, this burger is the stuff of dreams.
Ingredients
Tomato confit:
- 1 cup (200g) cherry tomatoes
- 3 tablespoons (40g) olive oil
- 1 clove garlic smashed
- 1 pinch kosher salt
Onion jam:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1 sliced yellow onion
- 1 tablespoon honey
- ¼ cup (60 mL) dry red wine
- Kosher salt and freshly ground black pepper
Burger:
- 1 pound (about ½ kilo) ground beef (I recommend 70% fat, 30% lean ground chuck, but get what you can)
- Kosher salt and freshly ground black pepper
Additional accouterments:
- 2-4 brioche burger buns split in half and lightly brushed with melted butter or olive oil
- 2-4 slices sharp cheddar cheese
- 1 large handful arugula or large leaves butter lettuce
- 2-4 tablespoons aïoli (you can buy this prepared, or add a little lemon juice and minced garlic to some mayonnaise)
- 1 small avocado (sliced)
Step by Step Instructions
Step 1
- First, make the tomato confit. In a small but heavy pot, combine the ingredients and heat on medium-low, stirring occasionally, letting the tomatoes soften while you prepare the other components. You can do this up to several hours before you plan to serve, or make a day or two ahead and reheat.
Step 2
- Next, make the onion jam. Heat the butter and olive oil in a small saucepan. Add the onions, and season with salt and pepper.
- Cook until caramelized, about 15 minutes. Add the honey and wine, and cook on medium-low until the onion has reached a jam-like consistency, about 15 minutes more. Set aside.
Step 3
- Heat your grill to medium-high, or heat your oven broiler.
Step 4
- When you are ready to cook, shape your patties into rounds, and press an indentation with your thumb into one side. There should now be a shallow “rim” forming the outside of the patty (this helps preserve the burger’s shape while it cooks).
- Season the outside generously with salt and pepper right before your burgers hit the grill.
Step 6
- Grill (or broil) your burger for 2-4 minutes per side, depending on the thickness of your burger and the intensity of your heat source. Do not press down with a spatula during cooking; this will cause the juice to ooze out rather than keeping your meat moist.
- For a pink, medium-rare burger, a meat thermometer will register 135°F (57°C). A well-done burger will register 160°F (71°C). Add cheese during the last minute of cooking.
Step 7
- Toast the buns briefly to brown, and assemble your burger, layering with the accouterments you prefer.
