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The dry-aged beef, combined with ground chuck, makes for a succulent, juicy hamburger. (Danielle Matar for The Globe and Mail)
The dry-aged beef, combined with ground chuck, makes for a succulent, juicy hamburger. (Danielle Matar for The Globe and Mail)

Recipe: Fully-loaded burger with onion marmalade Add to ...

The best hamburger I’ve ever eaten is a combination of ground chuck and some dry-aged ground beef. The dry-aged beef makes for a succulent, juicy burger. Some butchers will grind the meat to your specifications while others will not. If you can’t get the mixture that I suggest, use any ground beef, but make sure it is not lean. The more fat, the juicier the burger.

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  • Ready time: 1 hour 45 minutes
  • Servings: 4

Onion Marmalade

2 tbsp butter

2 tbsp vegetable oil

2 Spanish onions, peeled and sliced (about 9 cups)


1 tbsp sugar

1 tbsp whole-grain Dijon mustard

1 tbsp soy sauce

1/2 cup red wine


1 1/4 lbs ground chuck

1/4 lb dry-aged beef, ground

Salt and freshly ground pepper

2 tbsp olive oil

4 soft hamburger buns


Heat butter and oil in skillet on medium heat. Add onions and salt lightly. Cook, stirring occasionally for 15 to 20 minutes or until lightly browned and wilted. Add sugar and stir together.

Add mustard, soy sauce and 1/4 cup wine. Cover, turn heat to low and simmer, stirring occasionally, for 30 minutes or until onions are a thick mass. There should always be a little liquid in pan. Add more wine as needed. Remove cover and cook for 20 to 30 minutes longer or until onions are a thick mass. Cool and reserve.

Combine chuck and dry-aged beef. Season with salt and pepper. Divide ground meat into 4 portions. Shape portions into balls then flatten to about 1-inch thick.

Preheat grill to medium-high.

Rub olive oil on the outside of the patties. Place patties on hot side of the grill and cook 4 minutes per side or until desired degree of doneness.

Serve on a toasted soft hamburger bun.

Suggested Wine Pairings

Beppi's Picks

Chunky, tangy, slightly sweet and delectably sloppy, this informal Father’s Day burger begs for a fun red. Resist the temptation to honour dad with a nuanced wine such as old Bordeaux or big California cabernet that will get steamrolled by all the action. My top choice would be a crisp and fruity Beaujolais or Canadian gamay (same grape).Acidity is your friend here, especially in the company of that wonderfully bitter side salad. If you prefer heftier body, consider an Australian GSM blend of grenache, syrah and mourvèdre, voluptuously rich enough to match the fatty beef yet peppery and spicy enough to sail over the mustard, salty soy and lively greens.For a bargain alternative, try grapey Argentine malbec or jammy California zinfandel. Another good option: Côtes du Rhône. The strawberry-rhubarb crumble would be lovely with a late-harvest Canadian cabernet franc or an orange-scented, sweet southern French Muscat de Beaumes de Venise - Beppi Crosariol

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