Jazz Burgers


  • 1 (7-ounce) jar oil-packed sun-dried tomatoes
  • 3 medium onions, halved and thinly sliced
  • 3 tablespoons balsamic vinegar
  • 1/2 cup red onion, finely chopped
  • 2 tablespoons dried basil
  • 2 teaspoons ground cumin
  • 2 teaspoons ground chipotle pepper
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 pounds lean ground beef
  • 1 cup goat cheese, crumbled
  • 8 hamburger buns
  • mixed salad greens, optional, to taste, for serving


  1. Preheat the grill to medium heat.

  2. Drain the sun-dried tomatoes, reserving 1/3 cup of the oil.

  3. In a large skillet, sauté the sliced onions in 3 tablespoons of the reserved oil until softened, about 3-4 minutes.

  4. Add the balsamic vinegar to the onions and reduce the heat to medium-low.

  5. Cook the onion mixture, stirring occasionally, until the onions are deep golden-brown, about 30-40 minutes.

  6. Chop the sun-dried tomatoes and transfer them to a large bowl.

  7. Add the red onion, the dried basil, the cumin, the ground chipotle pepper, the salt, the pepper, and the remaining reserved oil to the tomatoes.

  8. Crumble the beef over the tomato mixture and mix gently, but well.

  9. Shape the beef mixture into 16 thin patties.

  10. Place 2 tablespoons of the goat cheese in the center of eight of the patties.

  11. Top the goat cheese-topped patties with the remaining patties and press the edges firmly to seal, creating eight stuffed burgers.

  12. Grill the burgers, covered, until each reaches an internal temperature of 160 degrees F, about 5-7 minutes on each side.

  13. Place the buns, cut-side down, on the grill until toasted, 1-2 minutes.

  14. Place the burgers on the buns and top with the caramelized onions and the mixed greens.

  15. Serve.

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