Categories: Burgers
Ingredients
- 3 tbsp. olive oil
- 4 fresh rosemary sprigs
- 2 medium red onions, thinly sliced into half-moons
- 1 tsp kosher salt
- 1 1/2 lbs. ground chuck
- 1/2 tsp black pepper
- 4 oz. blue cheese
- 4 burger buns
- 8 butter lettuce leaves
Directions
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In a large skillet, heat the oil over medium heat. Add the rosemary sprigs and fry for about 1 minute. Use tongs to pluck the sprigs out of the oil and place on a paper towel. When cool enough to handle, pull the leaves from the sprigs.
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Add the onions and 1/4 tsp of the salt to the skillet and stir to coat. Cover and let cook, undisturbed, for 7-8 minutes, until they start to soften. Remove the lid and continue to cook, stirring occasionally, for 7-8 minutes more, until softened and caramelized. Remove from the heat and stir in the rosemary leaves.
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Preheat the oven to 400.
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Heat a large skillet over medium heat. Add the patties and cook for 5-6 minutes, until the undersides have a nice dark brown crust. Flip the patties and cook for 5-6 minutes more for medium doneness.
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Transfer the burgers to a rimmed sheet pan. Dividing evenly, crumble the blue cheese over each burger. Bake for 2-3 minutes, until the cheese melts. Warm your buns at the same time.
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Build your burgers with the buns, patties, lettuce and caramelized onions and rosemary.