Rachael's Half-Pound Beef Burgers with Drunken Red Onion Jam

For the drunken red onion jam:

• 2 tablespoons extra-virgin olive oil (EVOO)
• 3 red onions, chopped or quartered through root and sliced
• Salt and pepper
• 2 large cloves garlic, finely chopped
• ½ bottle Italian red wine, such as Chianti or Rosso di Montalcino or Montepulciano
• ¾ cup light brown sugar
• ¼ cup balsamic vinegar
• ¼ cup apple cider or juice
• 1 teaspoon juniper berries
• 2 tablespoons thyme, chopped
• 2 tablespoons chopped rosemary
• 2 fresh bay leaves

For the burgers:

• 2 pounds 80% ground beef
• Kosher salt and coarse black pepper
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 4 brioche rolls or other burger rolls of choice, halved and toasted
• Red leaf Romaine or red leaf lettuce, to serve

Optional fixins to serve:

• Sliced Fontina cheese or provolone cheese
• Dijon or grainy Dijon mustard
• Baked crispy bacon or chopped bacon bits
• Giardiniera, caper berries, olives or Peppadew peppers, to serve alongside
• Fancy olive oil potato chips

For the red onion jam, heat a 3-quart saucepot over medium-high heat with EVOO, 2 tablespoons, add onions and season with salt and pepper. Add garlic, wine, sugar, vinegar, juice, juniper, thyme, rosemary and bay, bring to boil and reduce for about 1 hour.

For the burgers, preheat a cast-iron skillet or griddle over medium-high heat.

Season the beef with salt, pepper and Worcestershire. Form patties about 1-inch thick, a little thinner at the center than edges for even cooking. Drizzle the pan with oil and add patties. Cook burgers about 8-10 minutes for pink centers, turning occasionally.

To serve, build burgers on brioche rolls with lettuce and suggested fixins of choice.