Burger with onion confiture and rosemary
6 servings
45 minutes
A burger with onion confit and rosemary is a true gastronomic masterpiece inspired by American cuisine but with refined Mediterranean flavors. The tender beef patty, carefully shaped and cooked to juiciness, combined with caramelized onions rich in rosemary, bay leaf, and orange zest aromas transforms a familiar dish into something special. Balsamic vinegar adds zest while frisée lettuce and fresh vegetables provide freshness and textural balance. Crispy, slightly toasted buns create the perfect base encapsulating rich flavor and texture. This burger is not just food; it's a pleasure that combines the sweetness of confit, the spice of seasonings, and the richness of meat—perfect for a cozy evening with loved ones or as the star of your culinary experiment.
1
Prepare onion confit with rosemary: slice the onion into thin half-rings, drizzle with olive oil and sauté over medium heat while stirring constantly until translucent. Add a whole bay leaf, rosemary sprigs, orange zest, and two allspice berries. Continue to sauté while stirring (the onion should not brown). Pour in the juice, gradually add sugar, and pour in balsamic vinegar. Stir while scraping the caramel from the sides and returning it to the onion. Cover with a lid, reduce heat and let simmer for 20 minutes. Stir occasionally.
- Onion: 500 g
- Fresh bay leaf: 1 piece
- Allspice berries: 2 pieces
- Orange zest: 1 tablespoon
- Orange juice: 100 ml
- Brown sugar: 75 g
- Balsamic vinegar: 20 ml
- Olive oil: 75 ml
- Fresh rosemary: 2 stems
2
Place the minced meat in a bowl, pour in water, add a chicken egg and oatmeal, season with salt and pepper to taste. Form a ball and beat it several times against the cutting board. Divide into 6 parts and shape into flat, thin patties.
- Water: 2 tablespoons
- Rolled oats: 3 tablespoons
- Ground beef: 700 g
- Salt: to taste
- Ground black pepper: to taste
3
Fry the patties in a small amount of oil for 1.5 minutes on each side and place them in the oven or grill for 3-13 minutes, depending on the desired doneness.
- Olive oil: 75 ml
4
Slice the red onion into thin rings, the cucumber into very thin rounds, and dry the washed lettuce.
- Sweet red onion: 1 piece
- Pickled cucumbers: 1 piece
- Frisee: 50 g
5
Cut the buns in half and dry them in the oven for half a minute. Spread jam on the inside of the bottom halves, place a patty on top, more jam, two thin cucumber slices, a round slice of onion, a pinch of salad, and the top half of the bun.
- Onion: 500 g
- Frisee: 50 g
- Sweet red onion: 1 piece
- Pickled cucumbers: 1 piece
