Chianti Burgers with Caramelized Onions

Chef Matteo Gambi gives the quintessential American burger Tuscan flourishes, like caramelized onions, sage, melted Pecorino, and a square of focaccia in place of a bun. A gingery homemade ketchup adds a modern twist.

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1/2 c. white wine vinegar
1/4 c. sugar
1 can diced tomatoes
1 small red bell pepper
1 tsp. finely grated fresh ginger
kosher salt
Freshly ground pepper
2 tbsp. extra-virgin olive oil
2 medium onions
1 tbsp. minced sage
4 focaccia squares
1 1/2 lb. ground beef chuck
4 slice young Pecorino cheese

Directions

1. Step 1In a small saucepan, combine the vinegar and sugar and cook over moderate heat, stirring occasionally, until a medium amber caramel forms, 8 to 10 minutes. Carefully add the tomatoes and red pepper and cook, stirring occasionally, until the mixture is very thick, about 20 minutes. Transfer to a blender and purée. Strain the ketchup through a sieve. Stir in the ginger and season with salt and pepper.
2. Step 2In a large skillet, heat the 2 tablespoons of olive oil. Add the onions and cook over moderately low heat, stirring, until golden, about 15 minutes. Stir in the sage and keep warm.
3. Step 3Preheat the oven to 475 degrees F. Heat a griddle. Lightly brush the griddle with oil and toast the focaccia on it until lightly golden, 1 to 2 minutes per side. Transfer the focaccia to plates.
4. Step 4Gently shape the ground beef into four 1/2-inch-thick patties and season with salt and pepper. Griddle the burgers over high heat until browned, 1 minute per side. Transfer to a baking sheet and top each one with a slice of cheese. Bake for 5 minutes for medium-rare. Set the burgers on the focaccia and top with the onions and a dollop of the ketchup. Close the burgers and serve.
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