French Bistro Burger

By margiekyle

Make the caramelized onions in the slow cooker: place 4 to 5 large onions, sliced, in a slow cooker with 3 tablespoons butter or olive oil and 1/2 teaspoon salt. Cook on LOW for 10 hours. Refrigerate or freeze the onions to always have on hand.

Ingredients

• For the burgers:
• 1 to 1 1/2 pounds ground chuck (80% lean)
• Truffle salt or kosher salt
• Freshly ground black pepper
• 4 slices brie cheese
• For the garlic mayonnaise:
• 1/4 cup mayonnaise
• 1 garlic clove, minced
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• For finishing:
• 2 cups arugula
• 1/2 cup caramelized onions
• 4 burger buns, toasted if desired

Details

Preparation time 15mins
Cooking time 28mins
Adapted from handletheheat.com

Preparation

Step 1

For the burgers:
Divide the meat into four equal portions. Form each portion loosely into a disk shape, making a deep impression in the center with your thumb. Season both sides of each burger to taste with salt and pepper.

Prepare and preheat a grill, grill pan, or cast iron griddle. Cook the burgers until slightly charred and cooked through, about 5 minutes per side. If using very fresh and high quality ground beef, feel free to cook to medium or medium-rare, about 3 to 4 minutes per side. Remove the burgers from the heat and add the brie cheese. Tent with aluminum foil and allow the burgers to rest for 5 minutes, or until the juices are redistributed and the cheese is melted.

For the garlic mayonnaise:
Combine all the ingredients in a small bowl and refrigerate until ready to use.

To finish:
Top each burger with arugula and caramelized onions. Spread garlic mayo on each burger bun and sandwich the burger. Serve Immediately.