I cannot rave enough about these burgers. We've made a lot of turkey burgers and while I love them all, sometimes a beef burger just hits the spot! For the patties themselves, Ryan used some Williams Sonoma Ultimate Burger Starter that my mom bought him awhile back. GO, get thee to a nearby Williams Sonoma or order this online--it made for supremely juicy burgers. I don't think we can ever make burgers without this stuff again!
The other unique part of these was the red onion jam, which was more like a chutney than a jam. It was a Cooking Light recipe, and we all agreed that the flavored onions kicked the burgers up a notch. Next time I won't add any ketchup to my burger, I found it took away from the taste of the onions.
Spring is on its way! Welcome its arrival with these burgers!
One Year Ago: Bookworm (Yellow Cake) Cupcakes
Cheeseburgers with Red Onion Jam
adapted from Cooking Light
*makes 6 burgers
Ingredients:
for the jam-
-1 tsp olive oil
-4 cups vertically sliced red onion (1 large red onion)
-4 tsp sugar
-4 tsp red wine vinegar
-1 tsp chopped fresh thyme
for the burgers-
-2 lbs ground round
-Williams Sonoma Ultimate Burger Starter
-6 slices cheddar cheese
-6 hamburger buns (or Arnold sandwich thins)
-lettuce & ketchup, if desired
Directions:
1. To prepare the jam, heat a large skillet over medium-high heat. Add oil and onions and saute for 5 minutes. Reduce heat to medium-low before adding sugar, vinegar, and thyme. Cover skillet and cook for 10 minutes, until onion is very tender. Remove from heat. *Can be made 1 day ahead of time and stored, covered, in the fridge
2. Mix the ground round with 5-6 tbsp of the ultimate burger starter. Form meat into 6 equal patties. Place on grill rack and cook for 2 minutes. Flip and add cheese slice to each patty. Cook for an additional 2 minutes, or until ton.
3. Assemble burgers, topping with onions and other desired toppings. Dig in!!
