RECIPE COURTESY OF MICHAEL LOMONACO Porter House New York 10 Columbus Circle 4th Floor New York, NY 10019 212-823-9500

2 red onions, peeled, thinly sliced

½ cup sugar

¼ cup red wine vinegar

½ cup dry red wine, preferably syrah or zinfandel

2 pounds ground sirloin and chuck

¼ cup olive oil

Kosher salt and freshly ground black pepper

Brioche Burger Buns

Sliced tomatoes

Cheddar cheese

1. Pour 2 tablespoons olive oil into a saucepan, add the onions, and sauté until they begin to wilt and sweat, taking care not to burn them. Cook for 8-10 minutes over low heat, add the sugar and sauté for 1 minute. Carefully add the vinegar and wine, bring to a simmer, cooking until the liquid has evaporated and the onions are caramelized, approximately 3 minutes. Hold warm.

2. Form the meat into 4 burger patties, making them tight, but not overly crushed together. Season each burger with salt and pepper.

3. Set a grill pan, or wide sauté pan, over medium-high heat and let it get nice and hot. Pour or brush in 2 tablespoons of the oil and heat it for 1 minute. Add the burgers to the pan and char the burgers on both sides, approximately 4 minutes per side for medium-rare; 1 or 2 minutes less or longer per side for rare or more well-done.

4. Top the burgers with cheese, allow to melt and serve on buns with sliced tomato and Red onion Jam.

Note: If an outdoor grill is available, please follow the recipe, substituting open-fire grilling for a grill pan.