This burger recipe was on the cover of Hy-Vee Seasons Magazine and was freely distributed in stores. I made it on New Year's Eve and is was possibly the best burger ever. I did make some alterations as noted below. Hope you enjoy!
To prepare the marmalade (I only made 1/2 recipe and it was enough):
Melt butter in large saute pan over medium high heat. Add onions and saute until they begin to soften, about 5 minutes.
Reduce heat to low and continue cooking until onions are tender, about 12 minutes.
Sprinkle sugar over onions. Add wine and vinegar and bring to a simmer.
Simmer until liquid evaporates and mixture becomes slightly syrupy, about 15 minutes. Season marmalade to taste with salt and pepper. Keep warm until serving.
Meanwhile, make the quick aioli (I only used half of this to generously garnish 4 burgers):
Whisk mayonnaise, lemon juice, mustard, and garlic in small bowl to blend. Season to taste with salt and pepper.
To prepare the burgers (Note: I cooked on broiler pan in oven at 500-degrees, original directions below).
Prepare the BBQ for medium high heat.
Form seasoned ground beef into four 6-oz patties on baking sheet lined with waxed paper. Flatten patties so they are slightly larger than diameter of buns.
Drizzle patties with a little oil and sprinkle with salt and pepper.
Grill patties, oiled-side-down, until browned on bottom, about 3 minutes. Turn patties over and top with cheese, cook 3-4 minutes longer for medium-rare doneness. If necessary, close grill to help melt cheese.
Brush cut sides of buns lightly with olive oil and grill, oiled-side-down, until lightly toasted with grill marks, about 1 minute.
Remove buns and burgers from grill and allow burgers to rest for 3 minutes.
Spread aiolo over bun bottoms. Mound arugula over bun bottoms.
Place burgers atop of arugula. Top with generous amount of marmalade and then bun tops. Serve immediately.