Italian Burgers Wroasted Tomatoes And Caramelized Onions Recipes

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ITALIAN BURGERS WITH ROASTED TOMATOES AND CARAMELIZED ONIONS



Italian Burgers with Roasted Tomatoes and Caramelized Onions image

Food Network Magazine asked readers: Can you make a better burger than Bobby Flay's Spanish Burger with Pickled Shallots? Tons of you tried to beat the chef's prosciutto-and-shallot-topped Spanish burger with your own elaborate creations - here is one of the winners.

Provided by Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 21

1/2 cup mayonnaise
2 tablespoons chopped drained sun-dried tomatoes packed in oil
2 cloves garlic, roughly chopped
1 tablespoon roughly chopped fresh parsley and/or basil
Kosher salt and freshly ground pepper
4 plum tomatoes, halved
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Kosher salt and freshly ground pepper
For the caramelized onions:
4 tablespoons unsalted butter
3 large onions, thinly sliced
Pinch of sugar
Vegetable oil, for the grill
1 pound ground beef chuck
1 mild Italian sausage link, casing removed
Kosher salt and freshly ground pepper
4 slices provolone cheese
4 brioche or hamburger buns, split
Baby arugula, for topping

Steps:

  • Make the aioli: Blend the mayonnaise, sun-dried tomatoes, garlic, fresh herbs and 1/4 teaspoon each salt and pepper in a mini food processor or blender until smooth. Transfer to a bowl and refrigerate until ready to use.
  • Make the roasted tomatoes: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper. Pat the tomatoes dry with paper towels and arrange on the prepared baking sheet; drizzle with the olive oil and sprinkle with the dried basil, oregano and 1/2 teaspoon each salt and pepper. Roast until the tomatoes start caramelizing, about 30 minutes.
  • Meanwhile, make the caramelized onions: Melt the butter in a large skillet over medium heat. Add the onions and sugar and toss to coat. Cover and cook, stirring occasionally, until golden, about 20 minutes. Increase the heat to medium high and cook, stirring, until browned and caramelized, 15 to 20 more minutes; season with salt and pepper. Remove from the heat and set aside.
  • Make the burgers: Preheat a grill to medium high and brush the grates with vegetable oil. Put the beef and sausage in a large bowl and combine with your hands. Form four 3/4-inch-thick patties; season with salt and pepper. Grill the burgers until the edges begin browning, 3 to 5 minutes, then flip and top each patty with a slice of cheese. Cover and cook until the cheese is melted and the burgers are done, 3 to 4 more minutes for medium.
  • Lightly toast the buns on the grill. Spread the aioli on the top and bottom buns. Sandwich with the burgers, roasted tomatoes, caramelized onions and arugula.

FRESH TOMATO AND CARAMELIZED ONION JAM RECIPE



Fresh Tomato and Caramelized Onion Jam Recipe image

The bright sweet and tart flavor of in-season tomatoes are preserved in this jam to keep that deliciousness coming into the fall.

Provided by Joshua Bousel

Categories     Condiments and Sauces     Condiment     Jam / Jelly

Time 2h

Number Of Ingredients 9

3/4 pounds yellow onions (about 2 medium), finely sliced
1 tablespoon butter
1 1/2 pounds roma tomatoes (about 6 medium), peeled, cored, seeded, and finely chopped
1/2 cup white sugar
1/4 cup light brown sugar
2 tablespoons juice from 1 lemon
2 tablespoon apple cider vinegar
1 teaspoon kosher salt
1/2 teaspoon red pepper flakes

Steps:

  • Melt butter in a 3-quart stainless-steel saucepan or saucier or a 4- or 5-quart enameled Dutch oven over high heat. Add onions and cook, stirring frequently, until bottom of saucepan is glazed in a pale brown fond, about 5 minutes. Add 2 tablespoons water and scrape up fond with wooden spoon. Continue to cook, stirring frequently, until fond has built up again, about 2 minutes longer. Add 2 more tablespoons water and scrape up browned bits. Repeat cooking, adding water, and scraping until onions are completely softened and a deep, dark brown, about 15 minutes total.
  • Add tomatoes, white sugar, brown sugar, lemon juice, vinegar, salt, and red pepper flakes in with the onions; stir to combine. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally, until tomatoes have broken down and jam has thickened and developed a jammy consistency, 1 to 1 1/2 hours. Remove from heat. Transfer jam to an airtight container and store in refrigerator for up to 2 weeks.

Nutrition Facts : Calories 59 kcal, Carbohydrate 13 g, Cholesterol 2 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 88 mg, Sugar 11 g, Fat 1 g, ServingSize Makes about 1 cup, UnsaturatedFat 0 g

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