Open-Faced French Onion Burgers

• servings: 4 Servings
• total time: 1 hour probably

Ingredients

BURGERS

1 pound 90% lean ground beef

¾ teaspoon kosher salt

Freshly ground black pepper

1 teaspoon Worcestershire sauce

ONIONS

½ tablespoon unsalted butter

2 teaspoons olive oil

10 ounces yellow onions (2 medium), halved and cut into ⅛-inch-thick slices

¼ teaspoon kosher salt

Freshly ground black pepper

1 tablespoon dry sherry wine

¼ cup beef stock

Leaves from 1 sprig of fresh thyme

FOR SERVING

2 ounces Gruyère or Swiss cheese, grated

2 small ciabatta or sourdough rolls, halved

1 teaspoon chopped fresh parsley

Directions

For the burgers: Gently form the beef into 4 equal patties. Season both sides with the salt and pepper to taste. Sprinkle each patty with ¼ teaspoon Worcestershire sauce. Set aside at room temperature while you cook the onions.

For the onions: In a large nonstick skillet, heat the butter and olive oil over medium heat. Add the onions, salt, and pepper to taste and stir well. Cover and cook for 5 minutes. Uncover, reduce the heat to medium-low, and cook, stirring occasionally, until the onions are caramelized and golden brown, 25 to 30 minutes. Add the sherry and cook, stirring, until reduced, about 1 minute. Add the beef stock and thyme and simmer until the liquid evaporates, 2 to 3 minutes. Transfer to a bowl and cover to keep warm.

Wipe the skillet with a damp paper towel and increase the heat to medium-high. When very hot, add the burgers and cook, flipping once, until browned on both sides and almost cooked to your desired doneness, 5 to 6 minutes for medium-rare.

Reduce the heat to low and evenly divide the onions and cheese over the patties. Cover and cook until the cheese is melted, 2 to 3 minutes. Transfer each patty to one half of a roll, sprinkle with the parsley, and serve.

Notes

From Skinnytaste: One and Done pg. 71

Nutrition

• Serving Size: 1 burger
• Calories: 373
• Total Fat: 20 g
• Saturated Fat: 8.5 g
• Cholesterol: 93 mg
• Sodium: 561 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 1.5 g
• Total Sugars: 4 g
• Protein: 30 g