Grilled Burger with Merlot Onions

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  • 1/4 cup clarified butter 

  • 2 large sweet onions, thinly sliced

  • 2 cloves garlic, minced

  • 2 teaspoons fresh thyme leaves

  • 1/3 cup merlot

  • 1 1/2 cups beef broth

  • Salt and pepper

  • 2 pounds ground meat (1 lb. sirloin, 1/2 lb. rib-eye, 1/2 lb. bacon)

  • 4 brioche burger buns, split

  • 3 tablespoons olive oil

  • 2 to 4 thin slices red, ripe tomatoes

  • 2 to 3 thin slices red onion

  • 2 TB basil, chopped

  • 2 teaspoons freshly squeezed lemon juice

Heat a heavy bottomed sauté pan over medium-high heat. Add the butter and onions, reduce to medium and cook, stirring occasionally, until the onions soften, 5 minutes. Add the garlic and thyme and cook, stirring, 3 minutes. Add the wine and simmer until evaporated, about 5 minutes. Add the broth and cook until onions are very tender, 10 minutes. Season with salt and pepper.

Preheat the broiler. Form the beef into four 4-inch patties and season on both sides. Heat an outdoor grill or an indoor grill pan over medium-high heat, add the burgers and cook about 2 1/2 minutes on each side for medium-rare. While the burgers cook, arrange the rolls, cut sides up, on a foil-lined baking sheet broil until toasted.

As the burgers cook, place the tomato and onion slices in a small bowl and sprinkle with the olive oil, the lemon juice, salt, pepper and chopped fresh basil. Toss briefly.

Transfer roll bottoms to plates. Place burger patties on top, smother with onions and add roll tops.

Serves 4

Nichole Crews


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