Red Burgermaster

Family: Amaryllidaceae Vegetable

Planting Schedule

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Crisp, sweet-scented bulbs with a bold, wine-red outer skin—Red Burgermaster brings a striking color and a satisfying bite to the home garden.

The flesh is clean and bright, with a gentle sweetness that turns mellow when roasted and shines in fresh preparations, from hearty salads to vibrant relishes and savory sauces. Grow it for its substantial, burger-worthy size and its reliable, storage-minded performance at about 110 days to maturity.

Light: Full SunMaturity: 110 DaysHabit: Bulbing

Botanical illustration of Red Burgermaster

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Red Burgermaster Planting Dates by USDA Zone

Estimated US hardiness-zone windows for sow, transplant, and harvest. Enter a US ZIP above for exact local dates, or open a zone below.

Zone	Start Indoors	Sow / Transplant	Harvest
Zone 1a	Protected Environment Only
Zone 1b	Protected Environment Only
Zone 2a	Protected Environment Only
Zone 2b	Protected Environment Only
Zone 3a	Protected Environment Only
Zone 3b	Direct Sow	May 12th	Aug 30th – Sep 21st
Zone 4a	Direct Sow	May 8th	Aug 26th – Sep 24th
Zone 4b	Direct Sow	May 6th	Aug 24th – Sep 27th
Zone 5a	Direct Sow	May 1st	Aug 19th – Sep 30th
Zone 5b	Direct Sow	Apr 27th	Aug 15th – Oct 5th
Zone 6a	Direct Sow	Apr 24th	Aug 12th – Oct 10th
Zone 6b	Direct Sow	Apr 18th	Aug 6th – Oct 16th
Zone 7a	Direct Sow	Apr 13th	Aug 1st – Oct 20th
Zone 7b	Direct Sow	Apr 3rd	Jul 22nd – Oct 28th
Zone 8a	Direct Sow	Mar 25th	Jul 13th – Nov 5th
Zone 8b	Direct Sow	Mar 16th	Jul 4th – Nov 12th
Zone 9a	Direct Sow	Feb 27th	Jun 17th – Nov 26th
Zone 9b	Direct Sow	Feb 2nd	May 23rd – Dec 9th
Zone 10a	Continuous Production
Zone 10b	Continuous Production
Zone 11a	Continuous Production
Zone 11b	Continuous Production
Zone 12a	Continuous Production
Zone 12b	Continuous Production
Zone 13a	Continuous Production
Zone 13b	Continuous Production

Crop Details

Trait	Value
Days to Maturity	110
Sun Requirements	Full Sun
Growth Habit	Bulbing
Support Needed	None
Planting Depth	Normal
Germination Temp (°F)	70
Min Soil Temp (°F)	45
Min Night Temp (°F)	35
Harden Off (days)	7

Culinary Notes

Chef's Note

Red Burgermaster is built for mouthfeel: the bulb’s sharpness turns sweet and cohesive once heated, so it behaves like a jammy topping instead of watery onion. The red skin also brings visual swagger—slicing raw gives you a clean, bright snap that tames fast under salt, vinegar, or heat.

Best Uses

thick slices for burgers—keeps structure so it doesn’t dissolve into the patty
caramelizing into a glossy, mellow topping
roasting wedges until browned and sweet-scented
quick-pickled relish for crunch and pink-red color

Flavor Profile

gentle sweetness crisp, bracing onion bite bright, clean allium flavor softs to jammy when roasted

Kitchen Pairings

beef balsamic vinegar smoked paprika blue cheese garlic butter

Frequently Asked Questions

What’s a common disease problem for Allium cepa (red onions), and how do I prevent and treat it?

Onions frequently suffer from downy mildew (often seen as gray-purple growth on leaves) and fungal leaf blights, especially in cool, damp weather. Improve airflow by spacing plants and watering at the soil line, then remove and discard infected leaves. If disease pressure is high, apply an onion-labeled fungicide and repeat according to the label to protect new growth before the next rainy cycle.

How often should I water Allium cepa during the main bulbing phase?

During bulbing (once plants are well established), keep soil evenly moist but not waterlogged—about 1 inch of water per week total, adjusted for heat and rainfall. Let the top 1–2 inches of soil dry slightly between waterings, because constantly wet soil encourages rot and weak bulb formation. Stop regular watering about 10–14 days before harvest to help skins dry and bulbs cure properly.

How can I tell when red onions (Allium cepa) are ready to harvest?

Harvest when about 50–70% of the tops have fallen over and the necks feel soft but not actively wet, typically around the 110-day mark. Bulbs should have well-formed skins with good color and a papery outer layer. Lift on a dry day, leave tops on to cure in a warm, airy spot for about 1–2 weeks, and avoid harvesting if rain is expected right after.