We moved into our new home two weeks ago and I’m finally starting to feel settled in and somewhat back into a normal routine. That means I’m are finally back to cooking after way too many nights of take out. This was a quick and easy summer dinner that upgrades the plain old burger. It would also be perfect for your next barbecue or 4th of July party!
Makes four large burgers
1 tablespoon extra-virgin olive oil
1 Vidalia onion, thinly sliced
Kosher salt and freshly ground black pepper
1 1/2 pounds ground chuck
1 envelope onion soup mix
One 8 oz. container of sour cream
4 slices of gruyere or swiss cheese
4 brioche or potato hamburger buns, toasted
lettuce and tomato (optional)
For the onions:
Heat olive oil in a medium skillet over medium-high heat. Add onions and saute until they begin to soften, 4 to 5 minutes. Reduce heat to low and let cook, stirring occasionally, until the onions are caramelized, about 20 minutes. Season to taste with salt and pepper. Remove from heat and set aside
For the Sauce:
In a small bowl, combine the remaining onion soup and sour cream. Set aside.
For the burgers:
Combine beef and 2 tablespoons of the onion soup mix in a mixing bowl. Shape into 4 equal patties.
Preheat a grill or griddle over medium-high heat. Cook burgers 5 to 7 minutes, then flip, top with swiss cheese and cover. Let cook until cheese melts and burgers reach desired doneness, 4 to 6 minutes more. Spread a layer of the sauce on the inside of the toasted bun tops (and bottoms if you like it extra saucy!) Top the burgers with the caramelized onions, lettuce and tomato.
The extra sauce is a great dip for chips and veggies!