I have a bit of a competitive streak when it comes to cooking. Each year we have an outdoor grilling get together where we try to out do one another for the best burger recipe. This year I went for a burger made of ground short rib. Short rib has just the right fat ratio for a juicy burger. Next, I made some vidalia onion jam as a topping that along with melted smoked cheddar cheese, crisp cooked pancetta and a little arugula made for a real winning burger! Try it for your next cookout and get rave reviews!

From by the bay, wishing you winning food memories!

Maryann

2 tablespoons olive oil

3 large vidalia onions, chopped

3 tablespoons brown sugar

2 tablespoons balsamic vinegar

2 tablespoons red wine vinegar

2 teaspoons fine sea salt

1 teaspoon fresh ground black pepper

3 springs rosemary, leaves chopped

In a medium sauce pan heat olive oil and add onions and sprinkle with salt and pepper. Saute onions until soft, about 15 minutes, stir so that onions to not burn. Add the remaining ingredients and continue to saute until onions are brown and the consistency is jam like. Remove from heat and cool. Place into a jam jar until ready to use. If not using within a few hours refrigerate. Bring to room temperature before using.

2 pounds ground short rib

6 sesame seed buns

6 slices smoked cheddar cheese

6 tablespoons onion jam

12 slices pancetta cooked, crisp

4 ounces baby arugula leaves

Cook burgers , as preferred. Cut rolls through middle and toast. Add the cheddar cheese to top of burger and melt. To assemble place some arugula to the toasted bottom of the bun. Place burger with cheese on top of the arugula. Top with the onion jam and then the cooked pancetta. Finish with the toasted top of the bun and enjoy!