Chicago Tribune, Published June 12 2012
French onion dip burgerFRENCH ONION DIP BURGERS
Prep: 20 minutes Cook: 45 minutes Makes: 6 servings
From “The Book of Burger,” by Rachael Ray. The sauce makes about 2 ¼ cups; use any extra as a dip.
3 tablespoons butter
4 medium onions, thinly sliced
1 fresh bay leaf
½ to ¾ teaspoon sea salt
Freshly ground pepper
½ teaspoon ground thyme
1 cup beef consomme
1 ½ cups sour cream
2 pounds ground beef chuck
¼ cup Worcestershire sauce
3 to 4 tablespoons grated onion
A handful flat-leaf parsley, finely chopped
Extra-virgin olive oil
6 brioche rolls, split
36 good-quality ridged or thick-cut potato chips, preferably cooked in olive oil
Sliced sweet pickles
- Heat the butter in a skillet over medium heat. Add the sliced onions and bay leaf; season with ¼-1/2 teaspoon salt, pepper and thyme. Cook, stirring occasionally, until deep caramel in color and very soft, 35 minutes. Deglaze the pan with the beef consomme; cook until the liquid is almost absorbed. Let cool; discard the bay leaf. Stir onions and sour cream together in a small bowl; adjust seasoning.
- Heat a griddle or large cast-iron skillet over medium-high heat. In a large bowl, combine the beef, Worcestershire sauce, grated onion (grate it right over the bowl so the juices fall into the meat) and parsley; season with salt and pepper. Mix well. Score the mixture into 6 equal portions. Form them into patties, slightly thinner at the center than at the edges for even cooking. Drizzle with EVOO. Cook the burgers, flipping once, 10 minutes for medium.
- Serve on the roll bottoms; top with a few layers of onion dip, potato chips, a couple of pickles each and the roll tops.
Nutrition information per serving (with 2 tablespoons sauce): 528 calories, 28 g fat, 10 g saturated fat, 125 mg cholesterol, 35 g carbohydrates, 34 g protein, 636 mg sodium, 3 g fiber