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Boursin Bacon Burger w/ Caramelized Onions

I'm not sure when I had my first Burger, and Burger should always be spelled with a capital"B", but I do know that like breathing, a good Burger will never get old. The Burger is engraved in our society just as much as the Declaration of Independence and the Constitution. Now, I don't think it's right to call someone unamerican for not liking Burgers.  So without further ado, please give it up for the Burger recipe that's teething at the very thought of a trip to California. It will be here all week... and don't forget to tip your waitress!


caramelized onions
3 Tbs unsalted butter
2 medium sized red onion medium, diced
1 Tbs light brown sugar
1 c Cabernet Franc wine
Burger patties:
1/4 c canola oil
3 lbs lean ground beef (organic, if available)
1 1/2 Tbs dried mustard powder
1 1/2 Tbs raw prepared horseradish
1 1/2 Tbs kosher salt
1/2 Tbs coarse ground black pepper 
Boursin Bacon sauce:
6 frozen strips of thick cut bacon chopped. (wild boar bacon if available) The bacon is easier to chop when frozen.
8 oz garlic herb boursin cheese 
The finishing touches
6 pumpernickle buns (toasted)
6 Tbs unsalted butter
6 thick slices of red tomato (organic hothouse if available)
1 1/2 c chopped Napa cabbage


Step one: Preheat grill to high. Turn the side burner on high. Add the butter. When the butter is melted, add the onion and saute for five minutes stirring occasionally. Fold in brown sugar and saute for about one minute or until the sugar is melted. Add the wine. Cook on high heat for about two minutes and then reduce the heat to low and let simmer until you get to step three. Step two: Take three clean paper towels and submerge into the oil. With your tongs, take the towels out of the oil and scrub the grill with the towels. Discard towels and reduce the heat to medium high. Fold the rest of the ingredients together. Make six 1/2 lbs patties about a half inch thick. Place on the grill. Cook for about 2 minutes and flip. Reduce the heat to medium. Let patties cook while steps 3 and 4 are prepared. Step three: Remove the saute pan of onions and set them aside. Place a saute pan on the side burner on high heat. Add the bacon. Fry until crisp, about three minutes. Remove half of the fat rendered off and then add the cheese. Cook until cheese is completely melted, about three minutes. Turn heat to warm and let simmer. Step four: Set out all the buns and spread the butter out equally amoung all the buns. Remove the burgers from the heat and let stand for about two minutes. Place the buns on the grill and toast for about one minute. Place the buns on the plates. On the bottom buns, split up the onions equally and top w/ a tomato on each bottom. Place a pattie on top of each tomato. Then top each pattie w/ about 1/4 c of Napa cabbage. Then top the cabbage w/ equal amounts of the Boursin Bacon sauce. Crown w/ the top of the buns. Prep time: 35 minutes Cook time: 20-25 minutes


Enjoy this Burger with some of the Cabernet Franc that you also used to carmelized the onions with. Its very rich but I'm sure there's room for your favorite potato salad. Have fun and thank you for taking the time to read over my recipe! Jay