Burgers With Red Onion Jam Recipes

Steps:

• Prepare the onion jam: Heat a large saute pan. Toss in the onion slices with the oil and a generous pinch of salt. Add the sugar and cook over medium heat until the onions are caramelized and tender, 20 to 25 minutes. Stir in the vinegar and if a splash of juice from the cornichon jar, if using, and cook 1 to 2 minutes. Set aside.
• For the burgers: Break up the meat in a medium bowl, spreading it up the sides of the bowl so that the seasoning really permeates the meat. Sprinkle with the Worcestershire and salt. Mix with your hands, but do not overmix. (The more you work the meat, the tougher the burger.) Gingerly form the meat into four round 1-inch-thick patties. Refrigerate for at least 20 minutes and up to 1 hour.
• Heat a large cast-iron skillet and add the oil. When the oil begins to smoke lightly, arrange the patties in a single layer at a distance from one another. Let cook, undisturbed, until the bottoms brown, 3 to 5 minutes. Turn the patties and let the bottoms brown again, 3 to 5 minutes. Lower the heat to medium-low, then add the stock to the skillet and cover. Simmer until the patties are cooked through and the internal temperature reaches 165 degrees F, 7 to 10 minutes. Remove the lid, shut off the heat under the skillet and place a slice of cheese on each patty. Let the patties rest with the heat off until the cheese is melted, about 2 minutes. Transfers the patties to a plate or cutting board and let rest for 1 to 2 minutes.
• Reduce the remaining liquid in the skillet by half, about 5 minutes, and serve it on the side of the burgers. People can spoon this liquid over the burgers instead of or in addition to ketchup. You can also just add this reduced liquid to the onion jam to enrich the flavor.
• Assemble the burgers: Arrange the bun bottoms on a work surface. Spoon some of the onion jam on each and top with one of the patties. Top with more jam and a few slices of cornichon. Top with the bun tops.

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.

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
• With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

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.