from Helene Samuel, who describes it this way:
"It has the taste of the forbidden, the illicit, the subversive, even."
1 med red onion, finely chopped
1 C water
1 tsp ground coriander
1 Tb butter
1/3 C oil-packed, sun-dried tomatoes, drained and coarsely chopped
1/4 C drained capers
1/4 C fresh tarragon leaves
1/2 C fresh parsley leaves
1 1/2 pounds ground beef, sirloin or sirloin and chuck, room temperature
1 Tb grapeseed or peanut oil
2 oz Parmesan cut into ribbons with a vegetable peeler
4 burger buns, toasted
2 dill pickles, cut lengthwise into ribbons
ketchup (very optional)
Marmalade - Stir onion and water in a small sauce pan. Add remaining ingredients and simmer until soft and jammy, about 20 minutes. Scrape into a bowl and set aside. (Can be made ahead up to 2 days and refrigerated. Warm to room temp before using.)
Burgers - chop tomatoes, capers, cornichons, tarragon, and parsley. Put beef in a large bowl, pour tomato mixture over it and season with pepper. Mix everything together and shape into 4 patties, about 3/4 inch thick.
In a cast-iron skillet pour in oil and put over medium heat. Once really hot, put in the burgers. (or put them on the grill.) There isn't a lot of fat in these burgers, so don't cook them past medium. Transfer to a platter and immediately top with cheese.
Spread bottom of buns with a little marmalade and divide dill pickles between them. Top with burgers and serve.