Lately, we’ve been enjoying gourmet burgers at a few different pubs when we meet up with Andrew on the weekends. Since hamburgers are an integral part of many 4th of July celebrations, I thought it was time to make one of those mouth watering burgers at home. And of course share it here, since it turned out fabulous!
Caramelized onions are the key to this burger. (Caramelization is the process of browning that happens when sugar is heated.) While onions are naturally sweet, it takes cooking them over an extended period of time to bring out the intensity of those natural sugars. The result is extraordinary and wonderful flavor. The onions are sliced vertically, from root to tip, to makes even slices. Olive oil and butter are melted together to create a higher smoke point, ensuring the onions slowly brown without burning. Kosher salt is added to the onions at the beginning of the process, drawing the moisture out of them and softening them as they cook. Throw in some mushrooms and top the burgers with Gouda cheese, and you’ve got a gourmet burger!
Burgers with Caramelized Onions and Mushrooms
Burgers with Caramelized Onions & Mushrooms (adapted from betterrecipes.com) Makes 4 burgers, Total Time Required: 45 minutes, Prep Time: 10 minutes, Cook Time: 35 minutes
Ingredients:
- 1 1/4 pounds meatloaf mix (beef/pork or beef/pork/veal mixture)
- 1/4 cup Worcestershire sauce
- 1 large red onion, thinly sliced vertically
- 8 ounces mushrooms, sliced
- 6 ounces Gouda cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- hamburger buns for serving
- kosher salt & fresh black pepper
Directions:
Heat 2 tablespoons of olive oil and the butter in a large sauté pan over medium-low heat.
Add the oil & butter to the pan.
Slice the onion vertically (from top to root end) into long, thin slices. Drop all of the onions into the pan, add salt and pepper to taste, and toss the onions to coat them in oil and butter.
Caramelize the onions over low heat.
Allow them to slowly caramelize, only stirring occasionally, for 20 minutes. Add the mushrooms to the pan, tossing them in with the onions to coat them.
Add the mushrooms to the onions after 20 minutes.
Continue to slowly cook the onions and mushrooms for an additional 15 minutes or until the mushrooms have released their moisture and it has evaporated from the pan.
The onions and mushrooms are done when the liquid from the mushrooms has evaporated.
Meanwhile, preheat the grill to medium-high heat. Combine the beef mixture and the Worcestershire sauce together in a large bowl. Shape the mixture into 4 patties. Rub the outsides of the burgers with olive oil, then salt and pepper both sides of the burgers.
Form the burgers.
Place the burgers on the grill and cook them to the desired doneness, about 4 minutes per side for medium.
Cook the burgers to the desired doneness.
Add a slice of Gouda cheese to each burger with 2 minutes left on the second side. Toast the buns on the grill for 1-2 minutes, if desired.
Add the cheese to the burgers.
When the onions and mushrooms are ready, and the burgers have rested for 5 minutes off the grill, add the burgers to the buns and top them with the caramelized onions and mushrooms. (The onions & mushrooms can be done ahead of time and rewarmed just before putting them on the burgers if desired.)
Burgers Up!
Amp up those 4th of July burgers with this combo! ~Linda
Burgers with Caramelized Onions & Mushrooms (adapted from betterrecipes.com) Makes 4 burgers, Total Time Required: 40 minutes, Prep Time: 10 minutes, Cook Time: 30 minutes
Ingredients:
- 1 1/4 pounds meatloaf mix (beef/pork or beef/pork/veal mixture)
- 1/4 cup Worcestershire sauce
- 1 large red onion, thinly sliced vertically
- 8 ounces mushrooms, sliced
- 6 ounces Gouda cheese
- 3 tablespoons olive oil, divided
- 2 tablespoons butter
- hamburger buns for serving
- kosher salt & fresh black pepper
Directions:
Heat 2 tablespoons of olive oil and the butter in a large sauté pan over medium-low heat.
Slice the onion vertically (from top to root end) into long, thin slices. Drop all of the onions into the pan, add salt and pepper to taste, and toss the onions to coat them in oil and butter.
Allow them to slowly caramelize, only stirring occasionally, for 20 minutes. Add the mushrooms to the pan, tossing them in with the onions to coat them.
Continue to slowly cook the onions and mushrooms for an additional 15 minutes or until the mushrooms have released their moisture and it has evaporated from the pan.
Meanwhile, preheat the grill to medium-high heat. Combine the beef mixture and the Worcestershire sauce together in a large bowl. Shape the mixture into 4 patties. Rub the outsides of the burgers with olive oil, then salt and pepper both sides of the burgers.
Place the burgers on the grill and cook them to the desired doneness, about 4 minutes per side for medium. Add a slice of Gouda cheese to each burger with 2 minutes left on the second side. Toast the buns on the grill for 1-2 minutes, if desired.
When the onions and mushrooms are ready, and the burgers have rested for 5 minutes off the grill, add the burgers to the buns and top them with the caramelized onions and mushrooms. (The onions & mushrooms can be done ahead of time and rewarmed just before putting them on the burgers if desired.)