Sun-Dried Tomato Burgers with Balsamic-Glazed Onions
For juicy, flavorful burgers, ground chuck is one of the best choices.
- 3 pounds ground beef
- 1⅓ cups chopped drained oil-packed sun-dried tomatoes, 6 tablespoons reserved, divided
- ½ cup grated onion
- ¼ cup shopped fresh basil
- 2 teaspoons ground cumin
- 1½ teaspoons salt
- ¾ teaspoon ground black pepper
- 3 onions, halved, thinly sliced
- ¼ cup balsamic vinegar
- 8 hamburger buns, split, toasted
- Line large baking sheet with parchment paper. Combine beef, tomatoes, 2 tablespoons reserved tomato oil, and next 5 ingredients in large bowl; blend well. Shape mixture into eight ¾-inch-thick patties. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. Do Ahead: Can be made 4 hours ahead. Keep chilled
- Heat remaining 4 tablespoons reserved tomato oil in heavy large skillet over medium-high heat. Add onions and sauté until soft and starting to brown, about 10 minutes. Add vinegar; sprinkle with salt and pepper. Sauté until onions are deep brown, stirring occasionally, about 10 minutes. Remove from heat. Do Ahead: Can be prepared 4 hours ahead. Let stand at room temperature. Place skillet at edge of grill and re-warm onions before serving.
- Prepare barbecue (medium-high heat). Grill burgers until cooked to desired doneness, about 5 minutes per side for medium. Place 1 burger on bottom half of each bun. Top with onions and bun tops.