Cooking

A truly great burger is all about balance—juicy, flavourful beef, melted cheese, a rich Bordelaise sauce, and the most decadent caramelized onions. Serve this with crispy fries or chips and a big ice cold glass of coca-cola for a burger experience like no other baby!

Prep Time: 30 minutes

Cook Time: 45 minutes

Serves: 4

Ingredients

For the Bordelaise Sauce:

¾ cup dry red wine
2 medium shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Kosher salt and freshly ground black pepper

For the Caramelized Onions:

2 large yellow onions, thinly sliced
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
½ teaspoon kosher salt
½ teaspoon sugar (optional, for enhanced sweetness)

For the Burgers:

20 ounces ground beef chuck (80% lean)
Kosher salt and freshly ground black pepper
2 tablespoons vegetable oil, divided
4 slices aged yellow cheddar
4 potato hamburger buns, or any soft buns you love
2 tablespoons mayonnaise, plus ½ cup for the special sauce

For the Special Sauce:

½ cup mayonnaise
2 tablespoons ketchup
¼ cup sweet pickle relish
1 tablespoon Dijon mustard
1 tablespoon your favourite hot sauce (we use Frank’s)
Kosher salt and freshly ground black pepper

Directions

For the Bordelaise Sauce:

StepIn a small saucepan, combine the red wine, shallots, thyme, and bay leaf over medium heat. Bring to a boil and reduce by half.

Add the beef stock and continue to simmer until reduced by 75%, or until thick enough to coat the back of a spoon.
Strain through a fine-mesh sieve, season with salt and pepper, and set aside.

For the Caramelized Onions:

Heat the butter and olive oil in a large skillet over medium-low heat. Add the sliced onions and kosher salt, stirring to coat in the fat.
Cook, stirring occasionally, for 20-30 minutes. Adjust the heat as needed to ensure the onions soften and turn golden brown without burning.
For deeper sweetness, stir in the optional sugar halfway through cooking. When the onions are soft, caramelized, and jammy, remove from heat and set aside.

For the Burgers:

Divide the beef into 4 equal portions and gently shape into patties, pressing a shallow divot into the center of each one. Season generously with salt and pepper, and drizzle with 1 tablespoon vegetable oil.
Heat a large skillet (cast iron is ideal) over medium-low heat. Spread a thin layer of mayonnaise on the cut sides of the buns. Toast, mayonnaise side down, until golden and crisp—about 2-3 minutes. Set aside.
Increase heat to medium-high. Add 2 patties to the skillet and cook undisturbed for 5 minutes, until browned and juices pool on top. Flip the patties, add a slice of cheddar to each, and cover to let the cheese melt, about 1 minute. Repeat with remaining patties.

For the Special Yum Yum Sauce:

In a small bowl, mix mayonnaise, ketchup, relish, Dijon mustard, and hot sauce. Season with salt and pepper to taste.

To Assemble the Burgers:

Smear a generous amount of special sauce on the bottom half of each toasted bun.
Place a burger patty with melted cheddar on top, followed by a spoonful of caramelized onions. Drizzle the Bordelaise sauce over the onions.
For a double stack, add a second patty with more cheese and onions.
Spread more special sauce on the top bun, place it on the burger, and press gently.

Jonathon’s Tips

To Serve: These burgers are a revelation—rich, decadent, and beautifully balanced. Serve them with homemade fries or your favourite chips, a green salad with a bright vinaigrette, and a bold glass of Cabernet Sauvignon. Trust me, your guests will be talking about this one for weeks.

Pro Tip: Both the Bordelaise sauce and caramelized onions can be made ahead of time. Gently reheat them when ready to serve.