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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.
Print Recipe
Ready In 45 minutes
Meal Type Main Dish, Sandwiches
Good For Summer
Servings 4

Ingredients
  

Onion jam: 

  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 onion, sliced
  • 1 tablespoon honey
  • ¼ cup (60 mL) dry red wine
  • Salt and freshly ground black pepper

Burger:

  • 1 pound (about ½ kilo) fresh ground chuck (I recommend 70% fat, 30% lean, 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 (I prefer Beecher’s or Tillamook)
  • Handful of arugula or 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.” (A true confit takes several hours, we are doing a quick version here).
  • In a small but heavy pot, combine the ingredients together, 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 (I use a charcoal grill, which takes awhile to heat up; prepare according to your experience with your grill). You can also use your 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

  • Cook your burger for 2-4 minutes per side, depending on the thickness of your burger and heat of your grill (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. These burgers go well (of course) alongside French fries, or serve with potato chips, a light salad, or fresh watermelon.