Tuscan Burgers with Chianti Onion Jam and Sun Dried Tomato

There is no secret that a gorgeous burger is my idea of the perfect meal. This one is topped with an onion jam that is slowly cooked with Chianti until it is thick and sweet. I also added a fresh herb and sun dried tomato that completes this beauty. 

You will need:

• I use 50/50 combination of ground pork and beef 
• 1 large onion - chopped (yellow or white)
• 2 tbsp extra virgin olive oil
• 2-3 cloves garlic
• 1/2 cup Chianti wine
• salt and pepper to taste
• 6-8 sun dried tomatoes packed in oil (these are softer and pliable than the dried ones)
• 1 large clove garlic
• 2 tbsp extra virgin olive oil
• 3-4 fresh basil leaves - sliced into ribbons
• 1 tbsp dried Italian seasoning
• 1/4 tsp chili flakes
• soft kaiser rolls

Step 1: place meat in a large bowl. Set aside (you want your meat to be room temperature just before grilling) In a small pan add chopped onion, olive oil and salt and pepper. I always use a generous sprinkle of each then re-season at the end if necessary. Cook on medium heat 15 minutes until browned and sweet. 

Step 2: add wine and cook until reduced and sticky (maybe 5- 10 more minutes) then add garlic and cook another minute. The wine should almost evaporate. Let rest a few minutes off heat.

Step 3: puree in a food processor and then remove your purple paste to a small bowl or measuring cup. Remove half to be served as your topping and add a drizzle (1 tbsp) of thick aged balsamic vinegar. Mix and set aside. The balance which is approximately 1/4 cup I let cool and add directly to the meat.

Step 4: in a small processor puree the sun dried tomato and garlic and scrape into a small bowl.

Add some extra virgin olive oil and some fresh basil. Taste and add salt and pepper if necessary. Set aside.

Step 5: add onion jam, a bit of your sundried tomato mix, more fresh basil, dry Italian seasoning and chili flakes and mix gently with your hands. I do not add salt and pepper here I add a generous sprinkle to the burgers just before grilling.

Form into patties to match the size of your buns. I make the patties slightly bigger than the buns because they will shrink when cooked. Sprinkle salt and pepper and grill to your preference.

Add your favorite greens, top with Chianti onion jam and sun dried tomato mix.