Caramelized Onion Burgers Food

CARAMELIZED ONION BURGERS

Steps:

• Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
• Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
• Grill over medium-hot heat until beef is no longer pink.
• Serve on buns with caramelized onions, tomato slices and lettuce.

BURGER WITH CARAMELIZED ONION

Steps:

• Place the minced meat in a bowl together with the salt, pepper, nutmeg, Worcestershire sauce, egg yolk and breadcrumbs. Mix well the seasonings in the meat with hands and mold in the shape of burgers.
• Heat the vegetable oil in a grill pan. Add the burgers and grill them on both sides over medium-low heat until they start to turn golden.
• Meanwhile, place the olive oil, the onions cut into round slices and the brown sugar in a frying pan and cook over medium-low heat until the onion start to caramelize, stirring occasionally.
• Place the burgers on a plate or platter and, on top, the caramelized onion. Serve the burgers with fries.

BACON-CHEDDAR BURGERS WITH CARAMELIZED ONIONS

Steps:

• For caramelized onions:
• Heat oil in a 12-inch heavy skillet over medium heat until it shimmers, then cook onions with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper, covered, stirring occasionally, until golden and softened, 15 to 20 minutes.
• Reduce heat to medium-low, then add vinegar, scraping up the brown bits on bottom of the skillet, and cook, uncovered, stirring, until liquid evaporates, 1 to 2 minutes. Season to taste with salt and pepper. Transfer to a small bowl and keep warm, covered.
• For burgers:
• Prepare grill for indirect-heat cooking over medium-hot charcoal (medium heat for gas; see grilling procedure ).
• Meanwhile, cut frozen bacon crosswise into eight sections and distribute evenly in bowl of a food processor, then pulse until finely chopped.
• In a large bowl, distribute bacon evenly over beef and drizzle mixture with Worcestershire sauce. Sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper.
• Combine mixture as gently and thoroughly as possible with your fingers (be careful not to overmix). Form into 4 patties, about 4 inches in diameter and 1 inch thick.
• Brush cut sides of buns with butter.
• Oil grill rack, then sear patties directly over coals (or lit burner or burners), covered only if using a gas grill, moving to area of grill with no coals (or over shut-off burner) if flare-ups occur, until browned, 2 to 3 minutes on each side.
• Move burgers to area with no coals (or over shut-off burner) and grill, covered, turning once, until they reach 155°F on instant-read thermometer, about 4 minutes total. Top with cheese to taste and heat, covered, until it melts and burgers register 160°F, about 1 minute. Transfer burgers to a clean platter.
• Grill buns, buttered side down, until grill marks appear, about 1 minute.
• Assemble burgers with buns and accompaniments, topping cheese with caramelized onions.

CARAMELISED ONIONS

Steps:

• Heat the oil in a large deep frying pan over a low heat.
• Add the onions with a generous pinch of salt and cook slowly for 30-40 mins. Stir occasionally to prevent them from sticking or burning until they become soft and golden. If the onions start to catch, add a splash of water to the pan and mix well.
• Add the sugar and vinegar to give them a sweet, slightly sharp chutney flavour. Keep cooking on a low heat for another 5 mins, stirring occasionally until the mix is sticky, the sugar has dissolved and the vinegar has reduced. The onions are now ready to serve, or use in a recipe.

LATIN BURGERS WITH CARAMELIZED ONION AND JALAPENO RELISH AND RED PEPPER MAYONNAISE

Steps:

• In a large bowl, mix thoroughly by hand the ground beef, the chorizo, the adobo seasoning, the grated onion and the bread crumbs. Form the burgers into 6 patties without pressing them too much or they can become tough. Line a baking pan with waxed paper and put the burgers side-by-side in a single layer. Cover and refrigerate for at least 30 minutes. This will help the burgers hold together. If you make more than you need just separate with waxed paper and insert into a storage freezer bag for future use.;
• Heat the olive oil in a heavy skillet over medium-low heat. Add the onions and season with salt and pepper. Add the jalapeno chiles and the brown sugar. Saute for 15 minutes or until the onion and the chiles are caramelized and soft. Set aside.;
• Drain the roasted red peppers and put them in a blender or food processor. Add the mayonnaise, and season with salt and pepper. Puree the mayonnaise and roasted red peppers until well combined and the mixture is smooth. NOTE: This may be done up to 2 days ahead of time, and in fact the flavor will be more complete with an overnight chilling.;
• Preheat an outdoor grill or grill pan on the stove top over medium-high heat. Place the burgers on the hot grill or pan until cooked to desired doneness. Due to the raw chorizo in the recipe, at least medium-well is recommended, approximately 10 minutes on each side. In the last 5 minutes of cooking, top the burgers with the slices of cheese so it can melt. If your grill has a lid, putting it on briefly will help the cheese melt quickly and evenly.
• To serve: Spread about 1 tablespoon of the red pepper mayonnaise on both sides of the rolls. Lay a burger on the bottom halves, and top with a couple of spoonfuls of the caramelized onion and jalapeno relish.

JEFF'S CARAMELIZED ONION BURGER

Steps:

• Sauté finely chopped onions on low flame (if you do this step too quickly by using a higher flame your onions will not become tender) with several tablespoons of oil until nicely browned and caramelized (soft but don't over brown).
• In a large bowl mix together the remaining ingredients with the caramelized onions.
• Cook the burgers on a medium flame in a frying pan or barbecue until nicely browned.
• Top with lettuce, tomato, ketchup, sliced dill pickles, as you like. Enjoy!

BALSAMIC CARAMELISED ONION BURGERS

Steps:

• Make the balsamic caramelized onions:
• Put your sliced onions and balsamic vinegar in a large skillet with a tight fitting lid.
• If you don't have one you can use a pot instead, but the process may take a bit longer.
• Cover and cook over medium heat for about 20 minutes.
• Take off the lid and continue to cook, stirring every few minutes, until there is no liquid left.
• Once this happens, the onions will start to caramelize. You'll then add 1/3 cup of water, stirring again until there is no liquid left.
• Repeat this process until the onions are fully cooked and caramelized. Set aside.
• Cook the burgers:
• Heat 30ml of oil on high in a non-stick pan.
• Add the defrosted Big Fry Burgers and reduce to medium heat.
• Fry for 9 minutes, turning occasionally.
• Add the vegan cheese slices then allow them to melt slightly.
• Assemble the burgers:
• Add the burgers to buns, top with the balsamic caramelized onions and the top of the burgers. Enjoy!

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
• Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.