Baby, That's a Good Merlot Onion Burger

Juicy hamburgers so moist and flavorful from the addition of sautéed onions and red wine, topped with sharp cheddar cheese and homemade Worcestershire ketchup, then piled on a soft, slightly toasted bun.
Course Beef, Main
Servings 4
Author Brianne @ Cupcakes & Kale Chips


  • 2 tsp olive oil divided
  • 1 onion diced
  • 1/2 cup red wine I used Gallo Family Merlot
  • 1/2 tsp dried thyme
  • 1 1/3 lbs lean ground beef
  • 2 Tbsp Worcestershire sauce
  • 1 tsp kosher salt
  • a few grinds black pepper
  • 1 cup shredded sharp cheddar cheese
  • four rolls lettuce and Worcestershire Ketchup or your favorite toppings for serving


  • In a small skillet, heat 1 tsp olive oil over medium heat. Add the onion and saute for 8-10 minutes, or until soft and lightly browned.
  • Add the red wine and thyme, and reduce until most of the liquid has evaporated. Remove from the heat and set aside
  • Preheat your oven to 300°F. (See Note for gilling)
  • In a large bowl, gently combine the beef, onion mixture, Worcestershire sauce, salt and pepper. Divide into four balls and form into patties.
  • Heat 1 tsp olive oil in a cast iron skillet over high heat. Add the burgers, cook for 2 minutes, flip and cook for another 2 minutes.
  • Top each burger with about 1/4 cup cheese, transfer to the oven ad bake for 4-8 minutes, or to desired doneness.
  • Serve on lightly toasted rolls with lettuce, Worcestershire ketchup, or your favorite toppings.


Alternatively, you can cook on the grill over medium-high heat for 4-5 minutes per side.