Caramelized Onion Burgers with Gruyère and Smoky Tomato Jam
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Ingredients & Equipment
What we send
- 1red onion
- 1 clovegarlic
- 1/2 pintgrape tomatoes
- 1/4 teaspoonsmoked paprika
- 1 tablespoonvegetarian Worcestershire
- 12 ouncesground beef
- 2hamburger buns
- 2 packetsDijon mustard
- 2 ouncesshredded Gruyère cheese
- 2 packetsunsalted butter
- 1 tablespoonwhite wine vinegar
- 3 ouncesmixed lettuces
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 12" large pan
- baking sheet
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.
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.
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.
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.
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.
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!