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Receta Vidalia Bullseye Burgers

by Chef Smith

Ingredientes

4 thick-cut slices of Vidalia onion or other sweet, large onions, about 1-inch thick 4 small bamboo skewers or long toothpicks olive oil, for liberal drizzling Salt and pepper 1 1/2 pounds ground beef (choose chuck for buttery burgers or sirloin for leaner patties)

1/4 cup Worcestershire sauce 2 tablespoons spicy mustard 3-4 tablespoons grated onion 4 slices good quality Swiss cheese 4 slices good quality white bread, toasted and lightly buttered

Direcciones

1. Heat a large cast iron skillet over medium-high heat. Secure the onions with toothpicks so that they stay intact when flipped. Dress the onions with olive oil, salt and pepper and add to the hot pan; caramelize the onions for 3-4 minutes on each side.
2. While the onions cook, place the meat in a bowl and mix with the Worcestershire sauce, mustard, salt, pepper and grated onion – grate the onion directly over the meat so that it catches all the juice.
3. Remove the onions from the skillet and drizzle a little more olive oil into the pan and wipe it around with a paper towel. When the pan smokes, add the meat in four mounds, press the mounds down with a spatula and cook for 4 minutes, until brown and crisp. Flip and press again, caramelizing the second side. Fold the cheese to fit the patties and cover the pan with loose foil for a minute to melt the cheese. Remove the pan from the heat.
4. Place the patties on buttered toast and top with the Vidalia onion bullseyes. Eat these knife and fork burgers with a side of spiced up oven fries and some oil and vinegar slaw salad on side.

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