Red Burgermaster

Onion

110d to harvest

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.

Crop Dates

Milestone	Date
Start Indoors	Direct Sow
Last Frost	Apr 25th
Transplant / Sow Outdoors	Apr 18th
Harvest Begins	Aug 6th
Harvest Ends	Oct 16th

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

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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 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.