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A classic all-beef burger gets the over-the-top treatment with Rach's red onion jam made with red wine and a slew of tasty toppings.
For the red onion jam, heat a 3-quart saucepot over medium-high heat with EVOO, 2 tablespoons, add onions and season with salt and pepper. Add garlic, wine, sugar, vinegar, juice, juniper, thyme, rosemary and bay, bring to boil and reduce for about 1 hour.
For the burgers, preheat a cast-iron skillet or griddle over medium-high heat.
Season the beef with salt, pepper and Worcestershire. Form patties about 1-inch thick, a little thinner at the center than edges for even cooking. Drizzle the pan with oil and add patties. Cook burgers about 8-10 minutes for pink centers, turning occasionally.
To serve, build burgers on brioche rolls with lettuce and suggested fixins of choice.