Delectable Cumin Burger with Caramelized Onion, Arugula, Spicy Goat Cheese, and Honey Mustard Dressing

Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.


For the Caramelized Onions:
2 medium white onions, sliced thin
2 Tablespoons unsalted butter
2 Tablespoons olive oil
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
3 sprigs fresh thyme

For the Herbed Goat Cheese Spread:
1 jalepeno
2 tablespoons chives, chopped finely
6 oz plain goat cheese (a creamy, spreadable goat cheese works best for this recipe)

For the Honey Mustard Dressing:
1/4 cup Dijon mustard
1/8 cup honey
1 teaspoon siracha
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground pepper

For the Hamburger Patties:
1 1/2 Tablespoons whole cumin seeds
2.5 pounds ground chuck
2 1/2 teaspoons kosher salt
1 1/4 teaspoons freshly ground pepper
1 tbsp Vegetable oil for the grill

For the Buns:
2 tablespoons unsalted butter, softened
6 white bakery buns

To Serve:
2 tomatoes sliced thinly
2 cups baby arugula



For the caramelized onions, heat the butter and olive oil in a fire-proof skillet on the grill over medium-low heat. Add the onions, and cook, stirring occasionally, for 15 minutes. Next, add the salt, pepper, and fresh thyme. Cook until the onions are a rich, brown color, about 30 minutes longer.

For the spicy goat cheese spread, place the jalapeno directly on the grill over medium high heat. Turn occasionally (approximately once per minute) until blackened on all sides. Should take around 4 – 5 minutes. Remove from grill, place in a zip top bag, and seal, allowing it to steam and cool for approximately ten minutes. Remove jalapeno from bag and peel skin from jalapeno and remove seeds and discard. Chop the remaining jalapeno and mix with the chopped chives and goat cheese. Set aside until it is time to assemble the burgers.

For the honey mustard dressing, mix dijon, honey, siracha, kosher salt, and freshly ground pepper. Set aside until it is time to assemble the burgers.

For the hamburger patties, toast the cumin seeds in a fire proof skillet over medium high heat, until cumin becomes fragrant, around 2 minutes. Grind into a fine powder in a spice grinder or with a mortar and pestle. Combine the ground cumin with the ground chuck, salt, and pepper in a bowl and mix thoroughly to evenly distribute the cumin in the meat. Form into six patties of equal size.

Once all of the condiments are prepared and the onions are caramelized, heat the grill to medium-high. When the grill is nice and hot, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 4 to 5 minutes on each side for medium. Once cooked, remove from the grill and set aside under a foil tent while you toast the buns.

To toast the buns, spread the melted butter on the six white bakery buns and place buns directly on grill. Toast buns until warmed and golden brown.

To assemble: spread equal portions of the goat cheese on each of the bottom buns, followed by equal portions of the caramelized onions. Put the hamburger patties on top of the caramelized onions. Add the two slices tomato to each burger and divide the baby arugula between the hamburgers. Drizzle the arugula with 1 tablespoon of honey mustard and place top bun on burger. Serve immediately.