Caramelized Onion Zin-Burgers with Crispy Cheddar Frico
- 1/4 cup extra-virgin olive oil
- 2 small yellow onions, cut in 1/2 and sliced thin
- Salt and freshly ground black pepper
- 2 teaspoons chopped fresh thyme leaves
- 2 cups Zinfandel
- 1 1/2 cups sharp Cheddar, shredded
- 3 pounds ground beef
- Sea salt and freshly ground black pepper
- 6 seeded burger rolls
- 2 beefsteak tomatoes, cut 1/3-inch thick
- 6 ounces spring mix salad green
- Heat a 10-inch saute pan over high heat.
- When hot add the olive oil, onions, and season with some salt and black pepper.
- Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often.
- Sprinkle in the thyme and continue to cook for one minute.
- Add the Zinfandel and cook until wine is 2/3 reduced.
- Take off the heat and let cool to room temperature.
- For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese.
- Cook until cheese is light brown on the bottom.
- Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds.
- Remove to a plate to cool.
- Wipe pan and start again until 6 fricos are complete.
- Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side.
- Place on a hot grill and cook until nicely browned, approximately 5 minutes.
- Turn over and continue to cook to desired doneness.
- A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
- Place burgers on the bottom halves of the rolls, adding a generous helping of onions.
- Season the tomato slices with salt and pepper.
- Top the burgers with frico, tomato slice and greens.
- Roll up your sleeves and dive in.
extravirgin olive oil, yellow onions, salt, thyme, zinfandel, cheddar, ground beef, salt, burger rolls, beefsteak tomatoes, spring mix salad
Taken from www.foodnetwork.com/recipes/michael-chiarello/caramelized-onion-zin-burgers-with-crispy-cheddar-frico-recipe.html (may not work)