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Chicago Tribune, Published June 12 2012

French onion dip burger


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

  1. 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.

  2. 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.

  3. 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