The Better Burger

Put a twist on the traditional cheeseburger. (Boulart)

A crispy yet soft Artisan Square and a natural 6 oz patty. Add some caramelized onions and bright-tasting tomato jam for huge flavor intensity countered by the cool crunch of iceberg lettuce.

Cook Time:12 min

Prep Time:15 min

Total Time:27 min

Servings: 4

Ingredients:

4 Boulart Artisan Squares

4 cheddar cheese slices

Iceberg lettuce leaves

Mayonnaise

12 Italian tomatoes, blanched and peeled

1 red onion, finely chopped

2 garlic cloves, finely chopped

1 cup (250 ml) brown sugar

1/2 cup (125 ml) cider vinegar

1 teaspoon (5 ml) red pepper flakes

1 teaspoon (5 ml) coriander seeds, crushed

1 teaspoon (5 ml) cumin seeds, crushed

1 teaspoon (5 ml) celery seeds, crushed

1 teaspoon (5 ml) mustard seeds, crushed

1 teaspoon (5 ml) salt

4 onions, minced

1/4 cup (60 ml) olive oil

Salt and pepper

1 1/2 lb (675 g) ground beef

1/3 cup (80 ml) dried breadcrumbs

1/4 cup (60 ml) milk

1 egg

Salt and freshly ground black pepper, to taste

Simplified recipe: You can buy already made tomato jam or caramelized onions at gourmet shops

Preparation:

Tomato jam: in a large saucepan over low heat, simmer all ingredients for about 4 hours or until mixture resembles a jam.

Caramelized onions: in a skillet, heat oil over low heat, and brown onions until caramelized, about 30 min. Season with salt and pepper, and set aside.

Burgers: in a bowl, mix all ingredients. Make four patties and grill until meat is cooked, 3 to 4 minutes per side.

Assemble burgers: slice each bread horizontally and toast. Spread bottom half of bread with tomato jam. Top with patties, cheese, caramelized onions and lettuce. Spread top halves of bread with mayonnaise, and press on top of burgers.