FRENCH ONION BISTRO BURGER
Ingredients
Garlic Butter:
6 tablespoons unsalted butter, softened
2 garlic cloves, pressed or finely minced
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
1 1/2 tablespoons parsley, chopped
Caramelized Onions:
1 1/2 teaspoons olive oil
1 1/2 cups onion, chopped
1/4 cup Sutter Home Cabernet Sauvignon
1 Tablespoon butter
French Fried Onion Rings-
1 small egg, slightly beaten
1/4 cup milk
1 tablespoon canola oil
1/4 cup all purpose flour plus 1 tablespoon
Canola oil for frying
1 large onion, sliced 1/4 -inch thick and separated into rings (you will need 12 rings- choose the largest rings)
salt, sprinkled to taste
Patties:
1 1/2 pounds black Angus fresh ground chuck
1 teaspoon salt
1 teaspoon black pepper, freshly ground
Canola oil for brushing on the grill rack
6 Kaiser Rolls, split
Lettuce for topping: 2 cups mesclun or mixed baby greens (use 1/3 cup for each burger)
Instructions
Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high heat.
To make the garlic butter: Combine butter, garlic, salt, pepper and parsley. Place the blended butter in the middle of a sheet of plastic wrap or waxed paper, fold the top half over it, and form the butter into a log by rolling the wrap or paper into a uniform cylinder. Twist the ends and place the butter log in the refrigerator.
To make caramelized onions: Place a 10-inch nonstick fire-proof skillet on the grill rack. Heat oil over medium-high heat. Add onion, sauté stirring occasionally for 10 minutes or until tender. Add Sutter Home Cabernet Sauvignon. Let wine reduce by half, then add butter. Remove the pan from the grill and set aside. Let onion mixture cool.
To make French fried onion rings combine in a bowl, egg, milk, 1 tablespoon canola oil and flour. Beat just until it is a well moistened batter. Pour canola oil (for frying) 1 inch deep into a 10-inch nonstick fire-proof skillet and place on the grill rack. Heat oil to 375 degrees. Using a fork, dip 6 onion rings into batter, drain off excess batter then carefully add to hot oil. Fry 6 onion rings at a time in a single layer, stirring with the fork to separate rings. Flip rings over at least once. When onions are golden brown, about 2-3 minutes, remove from oil and drain on paper toweling. Repeat batter dipping, frying and draining process with the last 6 onion rings. Sprinkle drained onion rings with salt. Set aside.
To make the patties: Combine ground chuck, salt, pepper, and cooled caramelized onions in a large bowl. Mix well, handling the meat as little as possible. Divide the beef mixture into 6 equal portions, shaping into patties to fit the rolls.
When the grill is ready, brush the grill rack with canola oil. Place the patties on the rack, cover and cook, turning once, until done to preference, 5-7 minutes on each side for medium. During the last few minutes of cooking, place the rolls, cut side down, on the outer edges of the rack to toast slightly. Just before the burgers are done, cut the refrigerated butter log into 6 equal pieces and place on top of the patties. Let the butter melt slightly before removing the patties from the grill.
To assemble the burgers, place a beef patty on each bottom roll, 2 French fried onion rings, and 1/3 cup mesclun or mixed baby greens. Add the Kaiser roll tops and serve.