Moon Burgers with Red Onion Jam

1 lb ground lamb shoulder
1 lb. ground veal
4 ounces sour cream
1 bunch fresh chopped cilantro
1 ounce Worcestershire sauce
1 ounce fresh chopped garlic
Kosher salt and freshly ground black pepper to taste
Red Onion Jam (recipe follows)

Thoroughly combine ingredients (except red onion jam) in a stainless steel bowl and refrigerate for one hour.

Portion into four large (1/2 lb.) burgers.

Charbroil however you like your burger.

Serve on warm, egg buns with bibb lettuce, beefsteak tomato, blue cheese crumbles and Red Onion Jam.

Red Onion Jam
Great on burgers and cold cut sandwiches

1 red onion, finely sliced
1/4 cup olive oil
2 Tablespoons sugar
3 Tablespoons balsamic vinegar
salt and pepper to taste

Saute onion in olive oil until soft. Add sugar and balsamic vinegar. Continue sauteing unitl onions have slightly caramelized. Season with salt and pepper and refrigerate until needed.

From Cooking with Beth and Bill Cookbook
Chef Geoffry Cousineau and "Buzz" Aldrin