Red Wine Caramelized Onion Burgers with Portobello and Garlic Herb Cheese

Ingredients (for 4 burgers)

For the red wine onions:

3 T unsalted butter

1 medium sweet onion, thinly sliced

1/4 t salt  

1/4 t pepper  

1/2 cup dry red wine

For the mushrooms:

1 T olive oil  

3 portobello mushroom caps, sliced, de-stemmed and scraped

salt and pepper to taste

For the burgers:

2 pounds lean ground beef (of course, we used aged ground beef)

1 t garlic powder  

1 t onion powder  

2 t Worcestershire sauce  

1/2 t salt  

1/2 t pepper  

2 T unsalted butter

5.2 ounces garlic herb cheese (because that is the size 1 package normally comes in…)

baby kale, or greens of your choice

buns of your choice, toasted (we used brioche)

Instructions

Red Wine Caramelized Onions:

1. Heat a large nonstick or cast iron skillet over medium heat. Add the butter.

2. Once melted, add the onions, salt, and pepper and sauté for 15 minutes, stirring frequently, until they become jammy and golden brown.

3. Add the wine, increase heat to high, and sauté for an additional 5 minutes, stirring frequently, until all liquid has been absorbed.

Mushrooms:

1. Heat a large nonstick or cast iron skillet over medium-high heat. Add the olive oil.

2. Once hot, add the mushrooms and sauté for 8-10 minutes or until golden brown on the edges.

3. Season to taste with salt and pepper.

Burgers

1. Add ground beef to a medium bowl and add the garlic powder, onion powder, Worcestershire, salt, and pepper.

2. Mix with your hands to thoroughly combine, and form into 4 equal patties.

3. Heat butter in a large nonstick skillet over medium to medium-high heat. Fry the burgers for about 4 minutes per side, or until desired doneness is reached.
4. To assemble, spread both sides of the bun with a generous amount of garlic herb cheese, followed by a handful of baby kale, the burger patty, and spoonful of caramelized onions, and a handful of mushrooms. Top with the other bun half.

5. Serve and ENJOY!

Equipment used:

Lodge 13.25” Cast Iron Skillet