This recipe is everything I love about French onion soup turned into a cheeseburger. It’s your average burger elevated one step higher. Make it out on the grill all summer long while you enjoy the beautiful weather.
Real Deal Burgers with Caramelized Onions & Grueyere
Makes: 4 servings
1⅓ lb ground sirloin, divided into four patties
2 tsp kosher salt
1 large sweet onion, cut in half and thinly sliced
1 large garlic clove, minced
1 tsp fresh thyme, minced
½ tsp smoked paprika
1 tbs vegetable oil
4 slices gruyere cheese
1 heaping cup arugula, lightly tossed with olive oil
4 brioche or potato buns, cut in half
whole grain or Dijon mustard, optional
- Preheat your grill to medium-high.
- Heat a large saute pan on medium heat. Add the oil, onions, garlic, thyme, and paprika. Cook the onions over medium to medium-low heat, stirring every few minutes to keep them from sticking to the pan. Cook for 25 minutes or so, or until the onions are a rich brown color (similar to French onion soup). Turn off the heat and keep the onions in the pan. Season with a little bit of salt and freshly cracked black pepper.
- While the onions are cooking, form the burger patties. Season both sides of the burgers with the salt. Grill the burgers for 4 minutes per side for a pink center, 6-7 minutes per side for medium-well. Sirloin really should only be cooked to medium and nothing further, or it gets tough. If you like a medium-well burger consider using a different cut of meat. For the last few minutes, throw the burgers buns on the grill. It gives them a nice crisp texture and smoky flavor.
- Assemble the burgers by putting the meat on the bottom bun. Add the cheese, onions, and arugula in that order. Serve with ketchup and mustard on the side. I personally don’t think it really needs much, but it won’t hurt to add either or both.