Traditional Azerbaijani Mountain Burgers with Smoky Roasted Onion Jam

This rustic village-style meal features tender pan-seared beef medallions topped with a complex, sweet, and savory jam made from wood-fired roasted onions.

Servings 4 persons Difficulty Medium beef bread burgers cheese jams 60 minutes

Products used in this recipe

Important Disclaimer: The original video shows large-scale traditional cooking without precise measurements. The quantities below are estimations adapted for a smaller, home-friendly batch and might need adjustment. They are inspired by the video but are not exact conversions. Feel free to adjust ingredients like sugar or ghee to your personal preference.

Ingredients

📌 Ingredients for Smoky Roasted Onion Jam You Can Make Yourself:

🧅 600 g Red and Yellow Onions (whole, unpeeled)
🫒 50 ml Olive Oil
🍯 100 g Granulated Sugar
🍯 50 ml Plum or Cherry Paste (concentrated fruit molasses)
💧 30 ml Red Wine Vinegar or Pomegranate Juice
🧂 5 g Sea Salt
🌶️ 2 g Black Pepper

Instructions

👩🏻‍🍳 Preparation Steps for Smoky Roasted Onion Jam:

1. Roast the Base: Place whole, unpeeled onions in a high-heat oven (or near the embers of an open fire) at 220°C. Roast for 30–40 minutes until the outer skins are charred and the centers are completely soft.
2. Peel and Slice: Once cooled slightly, remove the charred outer layers. Slice the softened, smoky onions into thin strips.
3. Caramelize: In a wide pan over medium heat, add the olive oil and sliced onions. Sauté for 5 minutes.
4. Build the Profile: Add the sugar and salt. Continue to cook, stirring frequently, until the liquid reduces and the onions turn deep brown.
5. Deglaze and Set: Stir in the fruit paste and vinegar. Simmer on low heat for 10–15 minutes until the mixture reaches a thick, jam-like consistency. Season with black pepper and set aside.

Ingredients 2

📌 Ingredients for Azerbaijani Village Steak Burgers You Can Make Yourself:

🍖 800 g Beef Sirloin or Veal Backstrap (cut into 1cm thick medallions)
🍞 4 Large Rustic Sourdough Buns
🌻 100 ml Grapeseed or Sunflower Oil (for searing)
🥣 5 g Turmeric Powder
🌶️ 5 g Sweet Paprika
🌶️ 3 g Coarse Black Pepper
🧂 5 g Sea Salt
🧀 4 Thick Slices of Semi-Hard Village Cheese (like Sulguni or Provolone)
🌿 1 Head of Fresh Green Lettuce
🥛 100 ml Creamy Mustard Sauce (blend of mayonnaise and mild mustard)
🧅 20 g Scallions (finely chopped)

Instructions 2

👩🏻‍🍳 Preparation Steps for Azerbaijani Village Steak Burgers:

1. Season the Meat: Lay the beef medallions flat. Season both sides evenly with salt, black pepper, turmeric, and paprika. Let the meat rest at room temperature for 15 minutes to absorb the flavors.
2. Sear the Medallions: Heat oil in a heavy-duty cast-iron pan over high heat. Sear the beef medallions in batches for 2–3 minutes per side until a dark crust forms while the center remains juicy. Remove and rest for 3 minutes.
3. Toast the Buns: Slice the buns in half and lightly toast the cut sides on the pan used for the meat to soak up the juices.
4. Assemble the Base: Spread a generous layer of the creamy mustard sauce on the bottom bun. Layer 2–3 leaves of fresh lettuce on top.
5. Layer the Components: Place the rested beef medallions over the lettuce. Top the meat with a thick portion of the Smoky Roasted Onion Jam and a sprinkle of fresh scallions.
6. Final Melt: Place the cheese slice over the warm jam. If desired, briefly flash the open burger under a broiler for 30 seconds to melt the cheese.
7. Serve: Close with the top bun and serve immediately while the bread is crisp and the meat is hot.

Watch the recipe video