This burger is rich and comforting. Intensely beefy grass-fed beef is paired with the deep flavors of stewed tomato jam, blue cheese and caramelized onions.

Ingredients Servings: 4

  • 4 Grass-Fed Beef Burgers
  • 1oz Blue Cheese
  • 4 T Olive Oil
  • ½ C Red Wine Vinegar
  • 3 T Sugar
  • 1 Rosemary Sprig
  • 28oz Can of Whole Tomatoes
  • 2 ½ Onions
  • 1 t Garlic, minced1 t Garlic, minced1 t Garlic, minced
  • 2 T minced Basil
  • 1 t Orange Zest
  • 4 Burger Buns
  • Mayonnaise
  • Salt & Pepper


Steps 1-4 can be done ahead of time. Just store the tomato jam in your fridge until you need it.

Peel & dice the half onion. Swirl two tablespoons of the olive oil in a large, deep frying pan and get it hot over medium-low heat.
Add the diced onion, sugar and whole rosemary sprig. Saute until the onions have caramelized (about 10-15 minutes).
Cut up the tomatoes, then add them and the juice from the can to the pan along with the orange zest, garlic & red wine vinegar. Increase the heat to medium-high and simmer until most of the liquid has evaporated.
Stir in the basil. Taste & add salt & pepper. Remove the jam from the stove, let it cool and store in the refrigerator until you need it.
Thinly slice the onions.
Put the remaining two tablespoons of olive oil in a clean frying pan. Get it hot over medium-high heat. Saute the onions in the oil for five minutes.
Add a half cup of water to the pan, cover it, and turn the burner temperature down to medium-low.
Simmer the onions for fifteen to twenty minutes, then remove the lid and continue to cook until all the liquid has evaporated and the onions are caramelized (approximately 20 minutes more).
Salt & pepper the burger patties, then cook them using your preferred method (pan fry, grill, etc). When they’re almost finished, top them with some of the blue cheese so it has a chance to melt.
Spread mayonnaise on the top and bottom of all the buns, then spread some of the tomato jam on the bottom buns.
Top the tomato jam with the burger patty & cheese. Top the cheese with the arugula, the arugula with the onions, and the onions with the top of the bun.