Onion Jam Burgers
and 2018 Roussanne
You love wine and food, so we have another pairing for you. Shannon Brown, a long time team member of Bingham Family Vineyards, is here to share her expertise at creating wonderful wine and food pairings. Gather the wine and the ingredients, and try another pairing with us.
I was inspired to try this jam recipe after tasting the Roussanne with a chip dip that contained brown sugar with dried onions. It was love at first bite! My husband and I used the leftover jam the next morning on his jalapeño biscuits, opened flat, topped with this onion jam and 2 over easy eggs. Delicious! This will definitely be a staple in our refrigerator!
Shannon Brown
My Bingham Variation
Shannon is right; this Bourbon Onion Jam is wonderful with our 2018 Roussanne.
We ate ours all in one day, so I’ll have to make some more soon.
The sweetness took me by surprise, but it was just right with the Roussanne.
Being a Texas Tech alumni encouraged me to try Raider Red Meats Brisket Rub seasoning.
My daughter, Brianna, helped me make the burgers. She tried a trick where she added grated butter to the meat mixture. The intent being to keep the meat from drying out too much while grilling.
The Bourbon Onion Jam was so delightful; it would be good on crackers or as accent to many other dish ideas.
We added roasted Brussels sprouts to our meal, but the burgers and onion jam with the Roussanne was an delightful combination.
Recipe and Printing
There are two recipes for you this week. Bourbon Onion Jam and Burgers.
Ingredients
Bourbon Onion Jam
- 2 lbs Vidalia onions
- 3 Tbs butter
- 1 Tbs fresh thyme leaves
- 1 cup dark brown sugar, packed
- 2 Tbs balsamic vinegar
- 1/2 cup bourbon
- 1/8 tsp kosher salt
Instructions
Prepare Ingredients
- Peel onions and finely dice (or cut in 1/2 and put in food processor).
- Saute' in a large pan the butter, thyme, and diced onions.
- Cook, stirring often, until translucent, about 5 minutes.
- Add the remaining ingredients to pan and bring the mixture to a boil.
- Reduce heat and simmer about 30 minutes until a thick syrup forms. It should coat the back of a spoon.
- Remove from heat and allow to cool to room temperature.
- Spoon mixture into a jar that has been sterilized and refrigerate.
- Will keep up to one week.
Notes
Use this to make the Onion Jam Burgers paired with Bingham Family Vineyards 2018 Roussanne.
Nutrition
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Ingredients
- 1 lb ground sirloin
- 2 tsp Montreal steak seasoning, (or TTU Brisket Rub seasoning or 1 tsp combined salt, pepper, and garlic powder)
- 1 cup lettuce
- 4 slices smoked Havarti cheese
- 4 burger buns
Instructions
Form Burger Patties
- Shape the ground sirloin into 4 hamburger patties and season on both sides
Grill Burger Patties
- Preheat grill on medium for 10 minutes
- Turn the heat on the grill to low and place burgers on the grill. Cook on low for the next 20 – 25 minutes until the internal temperature reaches between 145' – 160' F. This depends on the level of doneness you prefer.
Assemble Burgers
- Assemble burgers with cheese, lettuce, and onion jam.
Notes
If you are feeling adventurous make brioche, such as this recipe from PiperCooks.com. Or try with Hawaiian Sweet Buns. Another idea is to grate a little butter into the burger meat to prevent it from drying out so much while grilling.
Nutrition
Nutritional information is provided as a courtesy and should not be construed as a guarantee.
Now you have the recipe. Don’t forget to buy the wine.
Blessings,
Betty
