Genuine Burger Month continues its weekly special burger rotation May 8-14 with a true keeper, the Cypress Burger. The meat is ground chuck 75% fat, 25% lean, with dry-aged beef trimmings that build deep umami flavor in the patty. What’s stunning about the burger isn’t necessarily that the blend is particularly ingenious, rather how the few special elements it is built on come together to create magic when they’re enjoyed in unison. The Cypress Burger is so much more than the sum of its parts: cheddar-like Jasper Hill Landaff raw cow’s milk cheese and the Vidalia onion marmalade that it smothers, jacked up on the best caramelizing onions we know. No added sugar necessary!
The original sweet onion has been cultivated by grower artisans for more than 80 years, a discovery of Great Depression era farmers who were trying to find a new cash crop suitable for Georgia soil. Vidalia onions became the Official State Vegetable of Georgia in 1990 and get their sweet flavor through the perfect combination of mild winters and low sulfur soil, the unique terroir surrounding Vidalia, Georgia. It’s only available from April until August, making it a special nearby summer crop when it’s slim pickings down here in the South Florida fields and tropical fruit trees are at their peak. Over 80,000 Vidalia onion seedlings are hand-planted per acre translating into about 5 million 40-lb. boxes sent out across the ￼country and into Canada each year.
Enjoy the Cypress Burger’s unique combination of specialty ingredients next week at lunch and dinner, between a hard roll bun skewered with a cornichon. You may find it hard not to sit in admiration like its butter lettuce and sliced heirloom tomato do to the side. Ok, maybe not that hard! Follow along at #mgfdburger #genuineburgermonth and #onlyvidalia.
Vidalia Onion Marmalade
Built on the recipe for caramelized onions that form the base of the dip for Thick Cut Potato Chips and decorate Chicken Liver Crostini at Michael’s Genuine Food & Drink, this condiment has many applications beyond a burger topping. But we challenge you to find one more epic!
Makes 1 quart
2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 Vidalia onions (about 1 1/2 pounds), thinly sliced
Kosher salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
Place a large skillet over medium heat and add the oil and butter. When the butter has melted, add the onions along with salt and pepper. Stir occasionally and cook until the onions are deeply golden brown and caramelized, roughly 20 minutes. Watch carefully so as not to allow the onions to burn. Add the red wine vinegar and stir to deglaze until the liquid cooks off, about 3 more minutes. Set aside and let cool.