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Category: Hamburgers
Prep Time: Cook Time: Total Time:
Serves/Makes: 6 quarter pound burgers
Difficulty: 2
Prep/Cook Time: 30 minutes
Ingredients:
1 1/2 pounds ground beef brisket or ground sirloin
1 large red onion, sliced into half moons
1 T olive oil
1 T butter
2 t fresh rosemary, finely chopped
2 t fresh sage, finely chopped
Kosher salt
Freshly ground black pepper
5 ounces gruyere cheese, grated
For Serving - 6 good buns, crisp romaine, sliced dill pickles, mayonnaise and ketchup
Preparation:
In a medium skillet add olive oil and sliced onions. Over medium heat cook 5 minutes. Add rosemary, sage, 1 t kosher salt and 1/2 t black pepper, cook an additional 15 minutes until onions are totally softened.
In a large mixing bowl mix beef and onion mixture. Divide mixture into 6 and make patties. On an outdoor grill or indoor grillpan cook hamburgers 4 minutes on each side for medium rare. For the last minute, put a good helping of the grated gruyere on top of burger and cover with an upside down metal cake pan to melt cheese.
Put mayonnaise on top side of bun and ketchup on the bottom. Put 2 pieces of lettuce on bottom bun, then burger on top of lettuce. Place 5 discs of dill pickle on top of burger and cover with top.
Cooks Notes: I was hungry for burgers last night and french onion soup today, so I decided to merge the two of them. This burger really tastes like the soup we all so love while appeasing the satisfying the meat lover as well.
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French Onion Burgers with Gruyere Cheese
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Category: Hamburgers
Prep Time: Cook Time: Total Time:
Serves/Makes: 6 quarter pound burgers
Difficulty: 2
Prep/Cook Time: 30 minutes
Ingredients:
1 1/2 pounds ground beef brisket or ground sirloin
1 large red onion, sliced into half moons
1 T olive oil
1 T butter
2 t fresh rosemary, finely chopped
2 t fresh sage, finely chopped
Kosher salt
Freshly ground black pepper
5 ounces gruyere cheese, grated
For Serving - 6 good buns, crisp romaine, sliced dill pickles, mayonnaise and ketchup
Preparation:
In a medium skillet add olive oil and sliced onions. Over medium heat cook 5 minutes. Add rosemary, sage, 1 t kosher salt and 1/2 t black pepper, cook an additional 15 minutes until onions are totally softened.
In a large mixing bowl mix beef and onion mixture. Divide mixture into 6 and make patties. On an outdoor grill or indoor grillpan cook hamburgers 4 minutes on each side for medium rare. For the last minute, put a good helping of the grated gruyere on top of burger and cover with an upside down metal cake pan to melt cheese.
Put mayonnaise on top side of bun and ketchup on the bottom. Put 2 pieces of lettuce on bottom bun, then burger on top of lettuce. Place 5 discs of dill pickle on top of burger and cover with top.
Cooks Notes: I was hungry for burgers last night and french onion soup today, so I decided to merge the two of them. This burger really tastes like the soup we all so love while appeasing the satisfying the meat lover as well.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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