Smoked Onion Burger

Pairs well with:


Get cozy and get pouring. Our Merlot is the wine for long weekends and lengthy chats.

The creation of this burger started, when I first made the seaoning for steaks. I decided to add the seasoning to burger one day and it grew adding the grated cheese and Worchester Sauce to gouda then added bacon. It was good but was missing something. That’s when I decided to add the onion sauce and this set the burger off.


Onion Sauce

3/4 cup water

1 ½ tablespoon tomato taste

1 tablespoon balsamic vinegar

1 teaspoon cornstarch

1 teaspoon Dijon mustard

1 teaspoon brown sugar

¼ teaspoon cayenne pepper sauce

1/8 teaspoon cinnamon


2 large sweet valdia onions, sliced

2 fresh cloves garlic minced

1 tablespoon extra virgin olive oil

¼ teaspoon kosher salt

Seasoning Mix

2 tablespoon Kosher salt

2 tablespoon ancho chili powder

4 teaspoons fresh ground pepper

4 teaspoons smoked paprika

4 teaspoons dried oregano

4 teaspoons ground thyme

4 teaspoons dried mustard


2 pounds 80/20 freshly ground chuck

3 tablespoon seasoning mix

4 tablespoon parmesan raggiano cheese grated

2 tablespoon Worchester Sauce

1 pound hickory smoked bacon

6 – 1 oz slices smoked gouda cheese

6 red lettuce leaf tops one per burger

6 thin slice tomato one per burger

6 tablespoon mayonnaise per burger

6 sesame seed bun, split


Directions: Prepare medium-hot fire in charcoal grill with a cover, or preheat a gas grill to medium-high.

Onion Sauce: Combined water, cornstarch, tomato paste, balsamic vinegar, Dijon mustard, brown sugar, cayenne pepper sauce, and cinnamon in a medium mixing bowl and whisk together until smooth (no lumps). Cover and set aside. Next, on a cast iron skillet placed on the grill top, heat skillet on medium- high heat, add oil, onion and sauté for about 15 minutes or until onion is light brown, mixing frequently to prevent burning. Once onions are light brown add garlic and cook for one minute. Add onion sauce mixture and decrease temp to low for 1 hour with lid down, checking about every 15 min. If more water is needed add to prevent burning and drying.

Seasoning Mix: In a small mixing bowl, add kosher salt, ancho chili powder, fresh ground pepper, smoked paprika, dried oregano, ground thyme, dried mustard and mix together. Cover and set aside.

Bacon: Separate bacon slices and place on grill on medium heat on the side the burgers will be grilled. Grill bacon until bacon is golden (approx 5 min per side). Cover and set aside.

Patties: In a large mixing bowl add ground chuck, 3 tablespoon seasoning mix (previously made), tablespoons parmesan raggiano cheese, and Worcestershire sauce, and mix together until seasoning, cheese and Worcestershire sauce is mixed evenly throughout beef. Cover and let set for 20 minutes. Next make 6 – 5oz patties. Grill heated to medium- high heat, add patties, grilling covered for 5-7 minutes on each side turning once. When second side is finished grilling add smoked gouda cheese and bacon and let cheese melt with lid on grill closed.

To assemble the burger: Split sesame seed bun into 2 halves. On bottom half add 1 tablespoon mayonnaise, 1 red lettuce leaf, 1 thin slice tomato, burger patty with melted gouda cheese and bacon, add 1/4 cup onion sauce, and top off with top halve of bun.

Makes 6 burgers