Sun-Dried Tomato Burgers with Balsamic-Glazed Onions

Chef Richard 8 Servings 25 minutes

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.