Famous Trius Red Burger with Icewine Onion Jam

Chef Frank Dodd, Trius Winery

Serve with: Trius Red

• 6 tbsp vegetable oil, divided
• 3 large onions, divided
• 1 ½ cups Trius Red
• ¾ lb ground sirloin or extra-lean ground beef
• ¾ lb ground chuck or lean ground beef
• 1 cup white sugar
• ½ cup brown sugar
• 200 ml Vidal Icewine
• 6-8 hamburger buns
• salt and freshly ground pepper 

In a large skillet, heat 2 tbsp oil over medium heat. Sauté one chopped onion for 5 minutes without browning. Add Trius Red, reduce heat and continue cooking until wine is reduced to almost nothing; cool.

Combine ground meats in a large bowl. Add cooled onions, season with salt and pepper. Form into 6 – 8 patties or use a cookie cutter to create desired shape of burgers. Let burgers rest for at least one hour before grilling. 

In a large skillet, heat ¼ cup of oil over low heat. Slice 2 remaining onions and sauté for 5 minutes. Tip onions into a colander to remove any liquid. Wipe skillet and place over medium heat for 1 minute. Add white sugar; melt. When sugar is melted, add brown sugar. When brown sugar has dissolved, very carefully add Icewine. Reduce mixture by half and return onions to skillet. Reduce heat to low and cook slowly until consistency is a sticky marmalade; cool.

Grill burgers and serve on buns, topped with onion jam and your other favourite accompaniments.