Lunch With Loni

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French Onion Dip Burgers May 17, 2014

Filed under: Uncategorized — lonislens @ 8:19 pm

Who doesn’t love French onion dip?  When you combine that flavor with a burger, you have yourself a winner—especially on toasted pretzel buns (not homemade, sorry).  The sauce that goes on this burger is good enough to eat on its own, which of course I did.  The original recipe calls for potato chips and pickles.  I didn’t have either, but I still thought these were some darn good burgers.  They weren’t as pretty as some burgers, but I don’t really care.   They’re also messy, but isn’t that a sign of a good burger?!

 Recipe Located At: http://www.rachaelraymag.com/recipes/rachael-ray-magazine-recipe-search/lunch-recipes/french-onion-dip-burgers

 

French Onion Dip Burger 

  Ingredients

  • 3 tablespoons butter
  • 5 onions, 4 thinly sliced and 1 peeled
  • bay leaf
  • Sea salt and pepper
  • 1/2 teaspoon ground thyme
  • 1 cup beef consomme
  • 1 1/2 cups sour cream
  • 2 pounds ground beef sirloin
  • About 1/4 cup worcestershire sauce (eyeball it)
  • A handful flat-leaf parsley, finely chopped
  • Olive oil, for drizzling
  •  buns, split

Directions

1.  Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme.  Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the beef consomme; cook until all the    liquid   is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream or Greek yogurt.

2.  Preheat a griddle or large cast-iron skillet over medium-high heat (we cooked ours on the grill). Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (dont overwork) and form 6 patties thinner at the center than at the edges. Drizzle with olive oil. Cook, turning once, for 6 to 8 minutes for pink centers.

3.  Serve the burgers on the buns, topped with the sauce (and potato chips and pickles if you want).

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