Wednesday, February 6, 2013

Best Burger in Town

Hi there!  It's been a long, long time since I've posted anything - sorry! - but I hope this recipe I'm about to share will make up for it.  :-)

I think this may be the BEST burger recipe out there.  I made these for the second time last week and they were even better than Bill and I remembered!  They contain the best burger seasoning combo I know of - garlic salt and Worcestershire sauce.

French Onion Burgers (adapted from Food Network Magazine)

Believe me, this picture doesn't do them justice!

2 tablespoons extra-virgin olive oil
1 large onion, halved and thinly sliced
1/2 teaspoon sugar
Kosher salt
1/2 cup low-sodium chicken broth
2 tablespoons plus 1 teaspoon Worcestershire sauce
1 1/2 pounds ground beef (I recommend 80/20)
1 teaspoon onion powder
1 teaspoon garlic salt
4 brioche or hamburger buns, split
1 cup shredded gruyere cheese
2 tablespoons grated parmesan cheese
Dijon mustard, lettuce and potato chips, for serving (optional)


Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, until it starts to brown, 3 to 4 minutes. Add the sugar and 1/2 teaspoon salt, reduce the heat to medium low and cook, stirring occasionally, until deep golden, 15 more minutes. Add the chicken broth and 1 teaspoon Worcestershire sauce and simmer until the onion is tender and the liquid is almost evaporated, 8 minutes.

Preheat the broiler. Mix the beef, onion powder, garlic salt and the remaining 2 tablespoons Worcestershire sauce in a bowl with your hands. Form into four 3/4-inch-thick patties and place on a broiler pan. Make an indentation in the center of each with your thumb; season the patties with salt. Broil, turning once, 5 minutes.

Place the buns cut-side up on a baking sheet. Sprinkle with both cheeses and broil until melted, about 1 minute. Spread mustard on the buns; sandwich with lettuce, the burgers and caramelized onion. Serve with potato chips.

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