Chef JJ Johnson coaches us through a classic and takes it to the next level with his Vidalia Onion spread elevating this must have to an indulgent culinary classic during an exclusive event with Citi.

Vidalia Onion Spread

1tbsp unsalted butter
1 large Vidalia onion
1 tbsp sugar
1 tbsp apple cider vinegar
½ bird’s-eye Chile, seeded and minced
3 tbsp mayonnaise 

1.Heat the butter in a large sautè pan over medium heat. Add the onion when the butter begins to bubble and foam.
2.Season with a pinch of salt and cook, stirring often, until beginning to caramelize, about 15 minutes. Stir in the sugar and vinegar.
3.Lower the heat and continue cooking until the onions are a deep golden brown, about 10 minutes.
4.Once caramelized, add the chile and remove from heat.
5.Let the mixture cool, then transfer to a food processor. Pulse until the onionis coarsley chopped.
6.Add the mayonnaise and pulse in quick bursts to incorporate without pureeing.


Grilled burger with Gruyère

1 1⁄2 pounds coarsely minced beef
1 tsp kosher salt
1⁄2 tsp freshly ground black pepper
Olive oil
Gruyère or chedder cheese
4 brioche burger buns, toasted
4 Bibb lettuce leaves
2 ripe plum tomatoes, sliced
1⁄2 cup Vidalia Onion Spread

1. Season the meat with the salt and pepper and mix well with your hands. Divide the meat
evenly into four portions and form into patties
2.Prepare a charcoal grill or preheat a cast-iron grill pan over medium-high heat. Brush the
grill with oil. When the oil begins to smoke, add the patties.
3.Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes.
4.Flip the burgers and cook until golden brown and slightly charred on the side, 3 minutes
5.Top the burgers with the cheese slices and cover with tented foil just to melt the cheese,
about 1 minute.
6.Place each burger on the bottom bun and top with lettuce and tomato. Spread a spoonful of the
Vidalia Onion Spread on the top bun and place on the top of the burger.