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Caramelized Onion Burgers

Caramelized Onion Burgers with Gruyère and Smoky Tomato Jam

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Chef Liz knows her summer will be filled with burgers, so why not take the classic and kick it up a few notches? Here, she caramelizes onions until sweet and tender, and transforms tomatoes into a smoky, tangy jam. The usual sliced cheese is upgraded to shredded Gruyère that’s melted over toasted buns before the burgers are assembled. If you need us, we’ll be crashing Chef Liz’s next cookout.

Serving size
2servings
Prep & cook time
minutes
Cooking Skill
easy
  • Calories 920
  • Protein 48g
  • Total Carb 45g
  • Total Fat 62g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • red onion
    • 1
    • red onion
  • garlic
    • 1 clove
    • garlic
  • grape tomatoes
    • 1/2 pint
    • grape tomatoes
  • smoked paprika
    • 1/4 teaspoon
    • smoked paprika
  • vegetarian Worcestershire
    • 1 tablespoon
    • vegetarian Worcestershire
  • ground beef
    • 12 ounces
    • ground beef
  • hamburger buns
    • 2
    • hamburger buns
  • Dijon mustard
    • 2 packets
    • Dijon mustard
  • shredded Gruyère cheese
    • 2 ounces
    • shredded Gruyère cheese
  • unsalted butter
    • 2 packets
    • unsalted butter
  • white wine vinegar
    • 1 tablespoon
    • white wine vinegar
  • mixed lettuces
    • 3 ounces
    • mixed lettuces

What You’ll Need

  • olive oil
  • kosher salt
  • eggs
  • black pepper
  • 12" large pan
  • baking sheet

Cooking Steps

  1. Make tomato jam

    Make tomato jam

    Preheat oven to 425°F. Rinse all produce. Peel onion, halve, and thinly slice. Mince garlic. Heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add whole grape tomatoes; cook, stirring, until beginning to burst, 4-5 minutes. Using a spoon, mash tomatoes to release their juices. Add smoked paprika and half of garlic; cook, stirring to combine, 30 seconds more. Remove pan from heat.


  2. Form burgers

    Form burgers

    Transfer tomato jam to a small bowl and season with ¼ teaspoon salt and pepper. Wipe pan clean for the next step. In a medium bowl, combine Worcestershire, remaining garlic, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 2 equal patties, about 1 inch thick. Using your thumb, create a dimple on top of each.

  3. Cook burgers

    Cook burgers

    Return pan from tomato jam to medium-high heat with 1 teaspoon olive oil. When oil is shimmering, add burgers and sear, without flipping, until browned on bottom, about 4 minutes. Flip burgers and continue searing until browned and medium rare, 3-4 minutes more. Transfer to cutting board to rest. Wipe pan clean and reserve, off heat, for Step 5.


  4. Toast buns

    Toast buns

    While burgers cook, slice buns open horizontally, if they arrived whole; arrange cut-side up on a baking sheet. Spread mustard evenly over cut sides of buns and top with Gruyère. Bake until cheese is melted and buns are toasted, 5-6 minutes.

  5. Caramelize onion and make dressing

    Caramelize onion and make dressing

    While buns toast, return pan from burgers to medium-high heat with 2 teaspoons olive oil. When oil is shimmering, add onion and cook, stirring, until light brown and softened, 5-6 minutes. Stir in butter and 2 tablespoons water to combine. Remove pan from heat. Meanwhile, in a separate medium bowl, whisk together white wine vinegar, half of tomato jam, 1 tablespoon olive oil, ¼ teaspoon salt, and pepper.

  6. Plate burgers

    Plate burgers

    Pat mixed lettuces dry with paper towel, add to bowl with dressing, and toss to coat. Divide bun bottoms between serving plates. Top with burgers, then caramelized onion, then smoky tomato jam. Finish with bun tops. Serve with salad. Dig in!

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