I love burgers. In fact, if you gave me a choice between steak and a cheeseburger, it would be a very tough decision for me. I’m not quite sure what it is about the burger. Maybe it’s the juicy, well seasoned beef. Maybe it’s the melty cheese. Maybe it’s just because I like dipping things in ketchup.
It could be all three.
No matter what the reason, I made a killer burger the other night. I recently purchased Balsamic Glaze from Trader Joe’s. After I had it on some grilled pizza, my brain started churning. I immediately thought of putting it on a burger of some sort.
After a few minutes of brainstorming, I came up with what I believe to be a truly great burger. Brace yourself. Swiss burgers topped with caramelized onions and balsamic glaze on a toasted brioche bun. *DROOL*
I just gave you an idea for dinner this weekend, right? You’re welcome.
Swiss Burger with Caramelized Onions and Balsamic Glaze
2 white onions, thin sliced
1/2 tbsp olive oil
1 pound 80/20 ground beef*
1 tbsp Worchestershire
Trader Joe’s Balsamic Glaze
4 Brioche rolls
The onions take about 45 minutes to caramelize fully, so plan ahead and start them in enough time to eat them with your burgers. In a small pan over medium high heat, add olive oil and onions. Toss to combine. Once the onions start sizzling, you can turn down the head to low and let cook, stirring occasionally. Do not salt them at this point. Salt will bring out the water in the onions and they will take longer to caramelize. Once your onions are golden brown and very soft, they are done.
Preheat your grill. In a small bowl, season your ground beef with salt, pepper, and worchestershire. Mix to incorporate but don’t over mix or your beef will get tough.
Level out your meat in the bowl and divide it into quadrants. Now, make each quadrant into a burger. This ensures even sized burgers. Grill your burgers over medium heat for a few minutes on each side or until your burgers are cooked to your desired doneness.
A minute or so before your burgers are cooked, throw your buns, cut side down, onto the grill so they toast up. Now’s the time you can put slices of Swiss cheese on your burgers so they melt.
To assemble the burger, top your roll with the burger, then the caramelized onion. To finish it off, drizzle the balsamic glaze over the onions.
I had some Alexis Sweet Potato fries in my freezer I cooked to serve alongside. It was one of the best dinners I’d made in a long time.
*Every chef on Food Network suggests using 80/20 ground beef for the correct ratio of meat to fat. This yields the juiciest, most flavorful burgers.