Categories: Burgers
Ingredients
- 2 large or 4 small onions
- 4 tbsp. butter
- 1 tbsp. fresh thyme leaves
- 1 bay leaf
- Salt and pepper
- 1/2 cup beef stock
- 1 1/2 lbs. ground beef, room temp
- 1 tbsp. Worcestershire
- 2 garlic cloves, grated
- 8 slices cheddar
- 1 bunch upland cress
- 8 slices thick white bread, toasted
Directions
-
Grate enough of 1 onion to measure 3 tbsp. with the juice; reserve for the burgers. Quarter and thinly slice the remaining onions. In a large cast-iron skillet, heat the butter over medium. When it foams, add the sliced onions, thyme, and bay leaf; season with salt and pepper. Cook, stirring frequently, until caramel in color and very soft, 20-30 minutes, adding the stock during the last 5 minutes of cooking. When the stock is absorbed, use a slotted spoon to transfer the onions to a medium bowl. Reserve the skillet with the drippings.
-
In another medium bowl, season the beef. Mix in the grated onion, the Worcestershire and garlic. Form into 4 patties.
-
Reheat the skillet over medium-high. Add the patties and cook 8 minutes, turning occasionally.
-
Top the patties with the cheese during the last minute or two of cooking, tenting with foil to melt.
-
Divide the upland cress among 4 slices of toast; top with the buttery burgers, buttery onions and remaining 4 slices of toast.