The Gruyere-Onion Burgers
Burgers are something I eat fairly often. Truth be told, it’s rare I let a week go by with out some kind of burger making it’s way onto my plate. From Burger King, McDonald’s, Five Guys, or Wendy’s to fancy half-pound monsters at a steak joint, I’ve had plenty. And that doesn’t even cover the many, many burgers I create myself. That said, I haven’t put a great burger up here on the blog.
There is a reason for that. The truth is that most burgers are just, well, burgers. There are a million things you can do to dress them up. But in the end, they’re just toppings and there isn’t much else to do with them. Well, for once I’ve found a burger that’s worthy to put up here.
This burger starts with french onions and Gruyere cheese built right into the burger mix, which includes the best Angus beef I could find. And then, we have fresh, local, juicy — to die for — tomatoes. There really isn’t much more I could ask for. So give it a try. You’ll be glad you did.
- 1 1/3 pound Angus beef with about 15% fat content
- 1 onion, grilled to a deep char ahead of time
- 2/3 pound Gruyere cheese, cut into small chunks
- Pickle slices
- Dijon mustard
- Mix the burger, onions and cheese together and shape into 1/3 pound patties.
- Trim the buns into three pieces. Toast the buns, and add the remaining ingredients to the buns.
- Grill the burgers and add them to the buns.