Ground beef is seasoned with fresh rosemary and garlic, then grilled and topped with wine caramelized red onions. Some grainy Dijon and a slice of tomato and you’ve got a killer burger.
This is a burger recipe that you want and need.
The red wine caramelized onions alone will have your guests swooning. I mean just LOOK at them!
Caramelized onions are definitely good enough to eat all by themselves, but really, it’s a little odd to serve them as a side dish. With a little patience these wine soaked rings of goodness will have your tastebuds thanking you later. Great on these rosemary burgers, we also had them piled high on a grilled T-bone a few days later. I have crostini plans for the next batch I make.
The onions are pure magic. So much so that I feel I’m ignoring that marvelous smoked gruyere. When Gruyere meets heat, it turns into a blanket of comfort, complimenting anything it touches. This hickory smoked gruyere was perfect on this savory burger. It’s Boar’s Head and was easy for me to find. Just have your deli counter slice some up for you.
You have to give this one a try!
With a heavy burger like this, try a light and fresh side dish. How about this easy Grilled Zucchini with Lemon Dijon Dill Dressing.
- 1 tablespoon extra-virgin olive oil
- 1 c large red onion cut into half moons (about 2 1/2 .)
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/4 cup red wine
- kosher salt
- Black pepper
- 1 1/3 pound ground beef
- 1 clove Garlic minced
- 1 tablespoon finely chopped rosemary
- 8 slices thin Hikory Smoked Gruyere
- 1/4 c . grainy Dijon mustard
- 4 hamburger buns
- Lettuce for serving
- Tomato for serving
Heat olive oil in a large sauté pan over medium-high heat. Sauté onions for 4 minutes or until beginning to soften. Stir in brown sugar and balsamic vinegar and sauté on low for another 10 minutes until beginning to caramelize. Add wine and let simmer gently for 5-10 minutes or until wine is evaporated. Season with salt and pepper.
In a large bowl, combine ground beef, garlic, and rosemary and season generously with salt and pepper. Combine mixture thoroughly with your hands and shape into 4 patties. Season patties with salt and pepper on both sides.
Preheat broiler to high.
Heat a lightly oiled grill pan over high heat. Cook for 4 minutes, then flip and cook an additional 4 minutes. Add gruyere and cook 1 minute to start the cheese to melt.. Transfer pan to broiler until cheese completely melts, 15 to 30 seconds.
Spread bottom of each bun with 1 tablespoon Dijon mustard. Top with burgers, balsamic-glazed onions, and tops of buns. Serve with lettuce and tomato.
Rosemary Garlic Burgers with Smoked Gruyere …They’re what’s for Dinner.