Graze Burger

By kimvess

Ingredients

• 1/4 cup clarified butter or EVOO
• 2 large sweet onions, thinly sliced
• 2 cloves garlic, minced
• 2 teaspoons tresh thyme leaves
• 1/3 cup cabernet or other dry red wine
• 1 1/2 cups beef broth
• Salt and pepper
• 2 pounds ground meat (ask your butcher to grind 1 lb. sirloin, 1/2 lb. rib-eye, 1/2 lb. bacon)
• 4 brioche burger buns, split
• 1/4 cup finely grated parmesan
• 2 tablespoons minced chives

Details

Servings 4
Adapted from rachaelraymag.com

Preparation

Step 1

Heat a large, heavy skillet over medium-high heat. Add the butter or EVOO 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 baking sheet and sprinkle with parmesan; broil until toasted.

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