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!
Ingredients –
- Lean ground beef
- Onions
- Fresh thyme
- Fresh parsley
- Gruyere or Swiss cheese
- Ciabatta rolls
- Salt & Pepper
- Worcestershire sauce
- Butter
- 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.
Price –
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.
Verdict –
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.
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