CT Burger with Onion Jam

For a moist and flavourful burger, chef Corbin Tomaszeski cuts extra-lean ground chuck with chilled butter so the patty self-bastes during the cooking process.

  • By Corbin Tomaszeski
  • May 15, 2018
Image Author: Christian Lalonde
  • Yield: Serves 4


Onion Jam

1 tbsp butter

2 large onions, chopped

1 tsp granulated sugar

2 tbsp red wine vinegar

Salt and pepper, to taste

Garlic Mayonnaise

1 head roasted garlic (recipe at westernliving.ca)

2 cups mayonnaise


1½ lb extra-lean ground chuck beef

2 shallots, finely chopped

1 clove garlic, finely chopped

2 tbsp cold butter, cut into ¼-inch cubes

2 tbsp finely chopped rosemary

1 tbsp finely chopped thyme

Salt and pepper, to taste

To Serve

4 (½-oz) slices cheddar cheese

4 large brioche-style buns

4 large leaves green leaf lettuce

1 tomato, cut into ⅛-inch slices


1. To make the onion jam, in a skillet over medium heat, melt butter. Add onions and sauté for 10 to 12 minutes, until softened and caramelized. Add sugar and vinegar and season with salt and pepper. Cook for another 2 minutes. Remove from heat and set aside to cool. (Jam keeps up to 2 weeks in the refrigerator.)

2. To make the garlic mayonnaise, using your thumb and index finger, squeeze out garlic cloves into a medium bowl. Add mayonnaise and mash.

3. To make the patties, in a medium bowl, combine all ingredients and mix well. Form 4 equal-sized patties, about 1-inch thick. Heat a grill pan over medium-high heat or preheat the barbecue to 375°F. Place patties in grill pan or on barbecue and cook for 4 minutes. Flip and cook for another 4 minutes, until nearly cooked through. Top each patty with a slice of cheese and cook for another minute, until cheese is melted.

4. Meanwhile, toast the buns on the hot grill.

5. To serve, brush the bottom half of each bun with 1 tsp garlic mayonnaise. Line with lettuce and sliced tomatoes and top with the patties. Spoon 1 tbsp of onion jam on each patty and top with the other half of the buns.

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