Epic beef burgers stuffed with caramelized onions and topped with more onions plenty of cheese.
For the onions
halved and thinly sliced
fresh thyme or 1/2 teaspoon dried thyme
red wine (or additional beef broth)
For the French onion spread
cup plain Greek yogurt
Tablespoons of the onion mixture
teaspoon dijon mustard
teaspoon minced fresh parsley or 1/4 teaspoon dried parsley
pinch salt and pepper, to taste
For the burgers
1 1/3 pounds
lean ground beef
minced fresh parsley or 1 teaspoon dried parsley
gruyere cheese, shredded, divided
brioche buns (or gluten free buns, if needed), sliced open
Bibb or butter lettuce
For the onions:
Heat oil in a skillet over medium, add onions, salt & pepper, cook 15-20 minutes, stirring frequently or until caramelized.
Add thyme, sauté for minute or two, then add the wine and beef broth.
Reduce until very little liquid remains.
Set aside to cool.
For the French onion spread:
In a small bowl, combine all of the ingredients and stir to combine. Store in the refrigerator until ready to use.
For the burgers:
In a bowl, combine the beef, parsley, pepper, and salt, and gently combine with your hands.
Divide the meat mixture into four equal pieces.
Take one piece of the meat mixture and flatten into a very thin patty. Place about a tablespoon of the onions in the center of the patty and wrap the meat around the onions to form a burger, sealing as best you can. Repeat with the remaining three pieces of meat.
Preheat your grill to medium-high heat. Grill for 5-6 minutes per side to desired doneness. For the last couple minutes of grilling, divide the remaining onion mixture on top of the burgers and top each with a quarter of the Gruyere cheese.
Lightly toast the buns on the grill. Place one burger on the bottom half of each bun, top with lettuce and French onion spread.