Tom Colicchio's Burgers with Caramelized Balsamic Onions

"If you want to take this recipe to the next level, replace traditional beef patties with Wagyu beef for melt-in-your-mouth burgers that are worth the splurge," says the head judge on Bravo’s Top Chef season 18, which was filmed in Portland, Ore.

"If you want to take this recipe to the next level, replace traditional beef patties with Wagyu beef for melt-in-your-mouth burgers that are worth the splurge," says the head judge on Bravo's Top Chef season 18, which was filmed in Portland, Ore.

Ingredients

Ingredient Checklist

  • 2 tablespoons olive oil
  • 2 large (about 10 oz. each) onions, thinly sliced
  • 2 tablespoons granulated sugar
  • ¼ cup balsamic vinegar
  • 2 pounds ground beef
  • 4 (¾-oz.) truffle pecorino cheese slices
  • 4 brioche buns, toasted
  • Bread and butter pickles
  • Ketchup

Directions

Instructions Checklist

  • Step 1Heat oil in a skillet over medium. Add onions; cook, stirring often, until fully softened and translucent, 12 to 14 minutes. Add sugar; cook, stirring often, until onions are caramelized and golden brown, 14 to 15 minutes. Add vinegar; cook, stirring constantly, until onions cook down to a marmalade consistency, 4 to 5 minutes. Remove from heat.
  • Step 2Shape beef evenly into 4 (¾-inch-thick, 5-inch-wide) patties. Preheat grill to medium high (400° to 450°), or heat a cast-iron skillet over medium high. Place patties on hot grate, or add to skillet; cook 5 minutes. Flip patties, and top each with 1 cheese slice. Cook until desired degree of doneness, or 5 to 6 minutes for medium (140° to 145°).
  • Step 3Place 1 cooked patty on each toasted bun; top evenly with balsamic onions. Serve burgers with pickles, ketchup and your choice of toppings and condiments.
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