Chuckwagon Goat Cheese Burgers with Onion Jam

By

  • 6

Ingredients

  • 2 pounds ground beef
  • 1 recipe Onion Jam
  • 4 ounces goat cheese (chevre)
  • 2 teaspoons kosher salt
  • 1/2 teaspoon crushed red pepper
  • 12 slices Texas toast
  • Goat cheese (optional)
  • Golden tomato wedges (optional)
  • Onion Jam
  • 2 tablespoons cooking oil
  • 2 large yellow onions, thinly sliced
  • 2 large red onions, thinly sliced
  • 2 cups chopped green onions
  • 1/2 cup balsamic vinegar
  • 1/4 packed brown sugar

Preparation

Step 1

1. Combine the ground beef, half of the Onion Jam, the 4 ounces goat cheese, the salt, and the red pepper in a large mixing bowl. Divide mixture into 6 portions and form each portion into a patty about 1 inch thick. 2. Place burger patties on the lightly oiled rack of the grill directly over medium heat. Grill for 18 to 23 minutes or until an instant-read thermometer inserted in centers registers 160 degree F, turning burgers once halfway through grilling. 3. Grill the Texas toast, if desired. Spread 6 slices with some of the remaining Onion Jam and top each with a grilled burger patty. Top with additional goat cheese, if desired. Top with the remaining Texas toast slices. Serve with any remaining Onion Jam and, if desired, golden tomato wedges. Makes 6 burgers.

Onion Jam
1. Heat cooking oil in a large skillet over medium heat. Add yellow onions and red onions; cook and stir for 5 minutes. Stir in green onions; cook onion mixture for 25 to 30 minutes or until browned, stirring occasionally. Add balsamic vinegar and brown sugar; reduce heat. Simmer for 10 to 12 minutes or until most of the liquid evaporates. Remove from heat. Cover and chill for up to 1 week. Makes about 1-1/3 cups.