Gourmet Recipes for One is a resource of simple, delicious recipes that focus on cooking for one. Single-serving recipes are featured as well as ideas and inspiration for achieving a well-balanced lifestyle.
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cheddar and caramelized onion burger

In a past issue of Food + Wine magazine, Chef Laurent Tourondel of BLT Burger in Las Vegas suggests soaking the burger in ice water for 30 seconds to keep the burger moist and juicy as well as brushing the outside with butter before grilling. The butter gives the outside of the burger a great crust and the ice bath keeps the burger moist. His technique works beautifully.

3 tablespoons unsalted butter, divided
1 medium onion, thinly sliced
1 teaspoon balsamic vinegar
Salt, to taste
Freshly ground black pepper
1/2 pound ground beef
1 teaspoon Worcestershire sauce

Horseradish Mustard
1/8 cup Dijon mustard
1/2 teaspoon horseradish

2 ounces extra sharp cheddar cheese
Sourdough hamburger roll, split

1. In a medium sauté pan, melt 1 tablespoon butter over medium heat. Add onion and sauté until caramelized, stirringly occasionally, 20-25 minutes. Add balsamic vinegar and season with salt and pepper. Remove onions and set aside.
2. Preheat grill or grill pan to medium heat. In a medium bowl, combine ground beef and Worcestershire sauce. Form into a burger and season both sides of burger with salt and pepper.
3. In a small bowl, combine mustard and horseradish and set aside.
4. In a small saucepan, melt remaining 2 tablespoons butter. Meanwhile, in a shallow dish prepare an ice bath large enough to hold burger. Place burger in ice bath for 30 seconds and transfer to a plate. Brush one side of burger with melted butter and place butter-side down on grill. Brush top of burger with remaining butter and grill burger for 8-10 minutes on one side. Flip and grill on other side for another 2-3 minutes, until almost done. Top burger with cheddar cheese and cook until cheese melts.
5. Spread insides of roll with horseradish mustard and place burger on bottom of roll. Top with caramelized onions and serve.

Serves 1.

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ARTICLES:
Boston Globe Sunday Magazine

Edible South Shore, an Edible Communities Publication

PRESS:
South Coast Today

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Global Burger Contest Winner at the MET Bar and Grill:
the Dublin Burger

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