Workshop Kitchen + Bar Recipe

Workshop Burger with Onion Jam, Smoked Cheddar & Fries

1. 1

   Make the onion jam

   Slice the red onion thinly. In a medium skillet over medium heat, warm 1 tablespoon olive oil. Add the sliced onion and a pinch of salt; stir to coat. Cook, stirring occasionally, until softened and beginning to brown, about 8–10 minutes. Add 2 tablespoons brown sugar and stir to combine; cook 1–2 minutes until the sugar melts. Pour in 1 tablespoon balsamic vinegar and 2 tablespoons water to deglaze the pan, scraping any browned bits. Reduce heat to low and simmer until jammy and reduced, about 5 more minutes. Taste and adjust with a pinch of salt or another small splash of vinegar if needed. Transfer to a bowl and set aside.

2. 2

   Prepare the patties

   Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a loosely packed patty about 3/4" thick and slightly wider than the bun (don’t overwork the meat). Make a shallow thumb indentation in the center of each patty to prevent doming. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper per patty and brush or drizzle lightly with Worcestershire sauce (about 1/2 tablespoon per patty).

3. 3

   Cook the fries

   Preheat oven to 425°F (220°C) if using frozen fries and follow package instructions; toss with 2 tablespoons vegetable oil, 1/2 teaspoon smoked paprika and a pinch of salt before spreading in a single layer on a baking sheet. Bake until golden and crisp, about 18–22 minutes, flipping halfway through. If pan-frying, heat 2 tablespoons vegetable oil in a large skillet over medium-high and cook fries in batches until crisp, 6–10 minutes per batch. Once cooked, transfer to a bowl, season with a pinch of salt and sprinkle with 1 tablespoon chopped fresh parsley. Keep warm.

4. 4

   Toast the buns & cook patties

   Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add 1 tablespoon butter and swirl to coat. Place the burger patties in the skillet and sear without moving for 3–4 minutes until a brown crust forms. Flip and immediately top each patty with 2 ounces (about 2 slices) smoked cheddar. Reduce heat to medium and cook another 3–4 minutes for medium doneness (internal temperature 140–145°F), or longer for desired doneness. During the last minute, add the buns cut-side down to the skillet with 1 tablespoon butter and toast until golden, about 30–60 seconds. Remove buns and patties to a plate and tent with foil to rest for 3–4 minutes.

5. 5

   Assemble the burgers

   On the bottom bun, spread 1/2 tablespoon mayonnaise and 1/2 teaspoon Dijon mustard. Add a small handful (about 1/2 cup) baby arugula, then place the rested patty with melted smoked cheddar on top. Spoon 1–2 tablespoons of the onion jam over the cheese. Add 2–3 slices of tomato and optional pickle slices. Cap with the top bun. Repeat for second burger.

6. 6

   Plate and serve

   Place each burger on a plate with half of the fries (about 6 oz). Garnish fries with remaining parsley. Serve immediately while hot. Provide extra ketchup or aioli if desired.