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Chianti Burgers with Caramelized Onions

I found this recipe in Food and Wine Magazine but just a heads up, this burger does not contain any Chianti. It just pairs well with it. I’ve made this a couple of times already and I just love it! It’s a little fancy but still manly. And that’s why I decided to make this for Father’s Day for my step-father.

The original recipe calls for Focaccia bread but my local HEB didn’t have any the day I went shopping for ingredients, so I opted for their organic Ciabatta bread instead. I have also had a tough time finding sliced Pecorino cheese, which is also requested in the original recipe, so I used Provolone cheese in it’s place. However I have heard that Spec’s Wine, Spirits and Finer Foods may have sliced Pecorino cheese, so if you have a nice Spec’s around you that sells fine foods, then I recommend giving them a shot.

Chianti Burgers with Caramelized Onions 1

Chianti Burgers with Caramelized Onions

Chianti Burgers with Caramelized Onions

Yield: 4

Ingredients

KETCHUP

  • 1/2 cup white wine vinegar
  • 1/4 cup granulated sugar
  • 1 14 ounce can diced tomatoes
  • 1 small red bell pepper, finely chopped
  • 1 teaspoon fresh ginger, grated
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper

BURGERS

  • 2 tablespoons extra virgin olive oil, plus more for brushing
  • 2 medium onions, thinly sliced, about 1 pound
  • 1 tablespoon fresh sage, minced
  • 4 4-inch Focaccia or Ciabatta squares, split horizontally
  • 1 1/2 pounds ground beef chuck
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 4 slices Provolone cheese, about 4 ounces

Instructions

KETCHUP

  1. In a small saucepan, combine the vinegar and sugar and cook over medium heat, stirring occasionally, until a medium amber caramel forms, about 8 to 10 minutes. Carefully add the tomatoes and red pepper and cook, stirring occasionally until the mixture is very thick, about 20 minutes. Transfer to a blender and puree. Strain the ketchup through a sieve over a bowl to remove any pieces that didn’t get pureed in the blender and discard. Stir in the ginger, salt and pepper into the ketchup mixture, and set aside.

BURGERS

  1. In a large skillet, heat the 2 tablespoons of olive oil. Add the onions and cook over medium-low heat, stirring until golden, about 15 minutes. Stir in the sage and keep warm.
  2. Preheat the oven to 475 degrees. Heat a grill pan and brush with oil. Toast the Focaccia or Ciabatta on the grill pan until lightly toasted, about 1 to 2 minutes per side and transfer to plates.
  3. Gently shape the ground beef into four 1/2 inch thick patties and season with salt and pepper. Grill the burgers on the grill pan over high heat until browned, about 1 minute per side. Transfer the patties to a baking sheet and top each one with a slice of cheese. Bake the patties for 5 minutes or until medium-rare. Set the burgers on the bread and top with onions and a dollop of homemade ketchup. Close the burgers and serve.
Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 899Total Fat: 50gSaturated Fat: 16gCholesterol: 128mgSodium: 1000mgCarbohydrates: 73gFiber: 5gSugar: 23gProtein: 40g

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Adapted from Food and Wine Magazine April 2014 Issue

 

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