French Onion Dip Burgers

 

Ingredients:

 

3 tbsp butter

5 onions 4 thinly sliced and 1 peeled

1 bay leaf, sea salt and pepper

1/2 tsp ground thyme

1 cup consomme

1 1/2 cups sour cream

2 lbs ground beef sirloin

1/4 (about) worcestershire sauce

A handfull of flat-leaf parsley, finely chopped

EVOO for drizzling

6 brioche buns, split

36 good-quality riged or thick-cut potato chips (cooked in olive oil)

Sliced sweet pickles

 

 

Directions:

 

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 sourcream.

Preheat a griddle or a large cats-iron skilletover medium -high heat. season the beef with Worchestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp of the peeled onion over the meat (this should according to Rach flavor the meat and keep it moist.) Add the parsley. Mix the meat (don't overwork it) and form 6 patties thinner at the center than the edges. Drizzle with EVOO. Cook, turning once for 6 to 8 minutes for a pink centers.

Serve the burgers on the buns, topped with the sauce, potato chips and pickles.

 

This sounds a little wordy and cumbersome for a happy, amature chef like me... but I think I will give this one a shot.

Thanks Rach!

 

EveryDay with Rachel Ray (October 2011) page 14.