Categories: Burgers

Ingredients

• 2 large or 4 small onions
• 4 tbsp. butter
• 1 tbsp. fresh thyme leaves
• 1 bay leaf
• Salt and pepper
• 1/2 cup beef stock
• 1 1/2 lbs. ground beef, room temp
• 1 tbsp. Worcestershire
• 2 garlic cloves, grated
• 8 slices cheddar
• 1 bunch upland cress
• 8 slices thick white bread, toasted

Directions

1. Grate enough of 1 onion to measure 3 tbsp. with the juice; reserve for the burgers. Quarter and thinly slice the remaining onions. In a large cast-iron skillet, heat the butter over medium. When it foams, add the sliced onions, thyme, and bay leaf; season with salt and pepper. Cook, stirring frequently, until caramel in color and very soft, 20-30 minutes, adding the stock during the last 5 minutes of cooking. When the stock is absorbed, use a slotted spoon to transfer the onions to a medium bowl. Reserve the skillet with the drippings.

2. In another medium bowl, season the beef. Mix in the grated onion, the Worcestershire and garlic. Form into 4 patties.

3. Reheat the skillet over medium-high. Add the patties and cook 8 minutes, turning occasionally.

4. Top the patties with the cheese during the last minute or two of cooking, tenting with foil to melt.

5. Divide the upland cress among 4 slices of toast; top with the buttery burgers, buttery onions and remaining 4 slices of toast.

Email to a friend | Print this recipe | Back