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Southern Burger with Caramelized Onion Jam


Chef notes

Kevin Sbraga of Sbraga Dining shares an over the top burger that will truly impress.


Burger patties
  • 12 ounces ground chuck shortrib
  • 12 ounces ground beef brisket ground
Comeback sauce
  • 1/2 cup mayonnaise
  • 3 tablespoons ketchup
  • 3 tablespoons chili sauce
  • 1 tablespoon Dijon
  • 1 pinch cayenne
  • 2 grinds black pepper
  • 2 tablespoons dill chopped
Caramelized onion jam
  • 1 cup onions sliced
  • 1 head garlic, cut in half
  • 1 teaspoon salt
  • 1 tablespoon sugar
  • 1 tablespoon cider vinegar
  • 1 tablespoon olive oil


Make patties:

Grind beef on a meat grinder die or meat grinder plate, twice. Form into 4  6-ounce patties. Season with salt.

Caramelized onion jam:

Roast garlic. Drizzle with olive oil over exposed cloves. Cover with aluminum foil. Bake at 400°F (205°C) for 30-35 minutes, or until the cloves feel soft.

Sweat the onions in olive oil until caramelized. Deglaze with vinegar, sugar and roasted garlic. Cook down until glazed. 

Comeback sauce:

Mix all ingredients together in a bowl and allow sit overnight. 

Cook patties:

Grill the burger patty 3 to 5 mins per side or until internal temperature reads 130 degrees.

Assemble burger:

  • Toasted top bun
  • Comeback sauce
  • Sliced red onion
  • Sliced beefsteak tomato seasoned with salt and pepper
  • Boston bibb lettuce
  • Bacon
  • Sliced aged cheddar
  • 6-ounce burger, seasoned with salt
  • Bottom burger bun

Serve with caramelized onion jam.