Steakhouse Cheeseburger with Caramelized Rubaiyat Onions

Yield: 5 Servings

Chef: Lionel Freitas

Steakhouse Cheeseburger with Caramelized Rubaiyat Onions


  • Charcoal and wood chips for grilling
  • 5 fresh brioche hamburger buns
  • 2 lb. 70/30 ground beef
  • 2 T. steak seasoning
  • 2 T. Worcestershire sauce
  • 5 slices of your favorite cheese
  • 1 head butter lettuce, torn
  • 1 large heirloom tomato, sliced ¼” thick
  • 4 slices thick-cut bacon, diced
  • 2 medium onions, sliced
  • ½ C. Rubaiyat red wine blend
  • 1 T. Cakebread Cellars honey
  • 1 pinch salt
  • 1 pinch pepper
  • ¾ C. mayonnaise
  • ½ C. ketchup
  • 2 T. Worcestershire sauce
  • ¼ C. diced dill pickles
  • 1 tsp. smoked paprika
  • 1 pinch salt
  • 1 pinch pepper


Render the bacon in a medium saucepan over medium-high heat. Remove meat from pan, reserving fat. Add onions, and saute over medium heat until translucent, about 10 minutes. When the onions have caramelized, add wine, honey, salt and pepper and saute for 5 minutes. Remove from heat and set aside.

Mix mayonnaise, ketchup, Worcestershire, pickles, paprika, salt and pepper to taste in a small bowl. Toast buns and dress with sauce as desired.

In a large bowl, combine beef, steak seasoning and Worcestershire, and shape into five 6½ oz. patties. Heat charcoal grill to high with coals banked on one side. Place patties on grill over coals, cooking for 2-3 minutes on one side. Flip, add 1 slice of cheese, cook for another minute. Move patties to cool side of grill. Add 1 handful of wood chips to the coals, and cover to smoke for 1 minute. Remove burgers, let rest for 10 minutes. Toast buns, and build your burger with desired toppings such as lettuce, tomato and caramelized Rubaiyat red wine onions.