This week – OPEN-FACED FRENCH ONION BURGERS (p. 71)
With the beautiful weather this week, I figured what’s better than enjoying some freshly made burgers! My whole life, I have disliked onions; then, when I was pregnant with Luca, one of my biggest cravings was caramelized onions – go figure… Now, even after having Luca, I still love caramelized onions (although my dislike of raw onions remains)! So when I saw this recipe, which combines the fresh burgers and cooked onions, I knew it would be perfect to try!
- Lean ground beef
- Fresh thyme
- Fresh parsley
- Gruyere or Swiss cheese
- Ciabatta rolls
- Salt & Pepper
- Worcestershire sauce
- Sherry Wine
- Beef stock
Difficulty level –
There was nothing difficult about this recipe.
However, the instructions say to cover the onions for the first 5 minutes of cooking but I actually ended up burning my onions a bit by doing that, so I probably did something wrong there…
Aside from the onions mishap and needing some patience for the caramelization (it takes about 30 minutes), this is an easy one to make.
This recipe does require some ingredients that I don’t usually have on hand – such as the fresh herbs, cheeses and ground beef (we mainly use ground chicken) – so the whole dish came to about $25 for 4 servings.
Things I Googled While Making this Recipe –
This is my second recipe from this book and, I will say, that the instructions are very straightforward and the ingredients are all common items that you’d find in any grocery store… So, once again, I didn’t have to use google this week!!!
Alterations to Recipe –
We had Vermouth on hand, so we used that as substitute for the sherry wine.
This recipe was delicious but, to be honest, it wasn’t exceptional. It is just your average burger and onions.
If I want to make tzatziki again (like last week’s challenge) then I would definitely turn to this cookbook for the recipe. If I were to make burgers or caramelize onions, however, I likely wouldn’t be thinking of reaching for this specific recipe.