In a medium sauté pan, heat the oil until it begins to smoke lightly. Add the onions and season with salt and pepper, to taste. Cook until the onions give up their liquid, 3 to 5 minutes, and then add the red wine. Lower the heat and cook the onions until the wine reduces almost completely. Leave on low heat.

In a separate small pan, heat the honey until it begins to bubble and froth. Cook until the honey turns a light caramel color, an additional 2 to 3 minutes. Add the red wine vinegar, simmer for a few minutes on low heat, and then shut off the heat. Pour the honey mixture over the onions and continue cooking them over low heat until all of the juice is absorbed and the onions are a jam-like consistency, 10 to 15 minutes. If you desire, add lemon juice and zest at this point. Taste for seasoning and transfer to a bowl to cool until ready to serve.

Form patties and season with Salt & Pepper to taste, grill burger to your desired temperature. Once burger is almost done top with gouda cheese to allow to melt. Lightly butter and toast your buns (we used a kaiser roll for ours and they came out great). I like my buns crispy but toast to your desired crispness.

To build burger lay down the bottom bun, add onion jam, frisee, the burger patty and lastly a slice of tomato.. boom this bad boy is done!