Our creation for dinner tonight, is a Retro Burger. Caramelized onions, smoked cheddar, buttery buns and perfectly packed patties. Enjoy dinner on a beautiful winter night and each bite of this burger!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Whole Grain Mustard(ContainsMustard/Moutarde)
Smoked Cheddar Cheese, shredded(ContainsMilk/Lait)
Mayonnaise(ContainsMustard/Moutarde, Sulphites/Sulfite, Egg/Oeuf)
Burger Bun(ContainsMilk/Lait, Egg/Oeuf, Wheat/Blé)
Red Onion, sliced
Salt and Pepper*
Preheat your broiler to low (to toast the buns). The thumbprint technique in Step 2, helps the patties keep their shape when cooking!
Wash and dry all produce.* Heat a large non-stick pan over medium heat. When pan is hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, until slightly softened, 3-4 min. Add 1 tsp sugar (dbl for 4 ppl) and season with salt. Cook, stirring occasionally, until onions are dark golden-brown, 9-10 min. Meanwhile, peel, then mince or grate the garlic. Grate the shallot(s).
In a medium bowl, combine the beef, garlic, shallot, 1 tbsp mustard (dbl for 4 ppl) and 1/2 tsp salt (dbl for 4 ppl). Season with pepper. Form mixture into two 4-inch wide burger patties (4 patties for 4 ppl). Lightly press a thumb print into each patty. (NOTE: Don't push all the way through!)
When onions are done, remove pan from heat. Add 1 tbsp vinegar (dbl for 4 ppl). Stir together, until vinegar absorbs, 1-2 min. Transfer onions to a small bowl. Set aside. Carefully wipe pan clean. Heat the same pan over medium heat. Add 1/2 tbsp oil (dbl for 4 ppl), then burgers. Pan-fry until, cooked through, 4-5 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**)
Meanwhile, split the buns in half and arrange them on a baking sheet, cut-side up. Sprinkle the cheese over the bottom buns. Toast the buns in the middle of the oven, until the cheese melts and the top buns are golden-brown, 2-3 min.
Meanwhile, in another medium bowl, whisk together the remaining vinegar and 4 tsp mayo (dbl for 4 ppl). Season with salt and pepper. Add the spring mix and toss together. In another small bowl, stir together the remaining mayo and remaining mustard.
Spread the mayo-mustard on the toasted top buns, then place the burgers on the bottom buns. Top each burger with the caramelized onions and some salad. Serve the remaining salad on the side.