Happiest of New Year’s! 
 Hope you had a great start to 2012. 
We had a gorgeous time with very good friends and how else to have an extra celebration on the second day of the year? 
 How about a new burger?
I posted a photo of this neat concoction a couple of weeks ago on Facebook but I haven’t had a chance to share the recipe in the hubbub of the holidays.
My burger incorporates all the tastes of one of my favourite soups with a really, nice, meaty burger.
I call them French Onion Soups Burgers.
I started with two medium, red onions and sliced them fairly thin.  I carmelized them in a pan, on medium heat, with: 1 tsp. of thyme and two garlic cloves that I mashed.  The idea was to get all the flavours of French onion soup into the onions and then have the beefy taste come from the burger itself.
Once the onions started to be translucent I started to adding a mix of 1/2 sherry and 1/2 beef both, about 2 T. at a time, letting it soak into the onions until I’d incorporated 1/2 cup in all.
About 10 minutes later I had browned onions and the whole kitchen smelled divine.
I made eight, thin burgers out of 1 lb of meat and on four of them added a mound of the onions.
I topped them with another thin burger and sealed the edges.
Grilled them in the same skillet that I cooked the onions.  Why would you want to waste all that extra flavour?
Topped with slices of really good swiss cheese.
Broiled the cheese until it bubbled and served on a toasted bun.  I went with the really thin buns as the star of the show needed to be these juicy burgers that oozed French onion flavour with every bite 🙂
Advertisements