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. Give these Rosemary Garlic Burgers with Smoked Gruyere a try.
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!
Rosemary Garlic Burgers with Smoked Gruyere
Ingredients
- 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
Instructions
- 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.
Nutrition
Rosemary Garlic Burgers with Smoked Gruyere …They’re what’s for Dinner.
Stunning!!! Looking tasty… furthermore the combination of rosemary, wine caramelized onions and smoked Gruyere. Definitely going to attempt this recipe.
Much appreciated Lea Ann for sharing this recipe….
Thanks so much for stopping in and the comment. This is one great burger. You need to attempt soon. 🙂
This burger looks so delicious! I wouldn’t have thought to add rosemary to the recipe, but I bet that it adds some rich flavor to the dish. I’d love to give this a try! Thanks so much for the recipe!
It’s a crowd pleaser Morgan. The crowd I served it to gave it a big thumbs up.
Wow, Lea Ann, that’s what I call a burger! Of course, those onions would make a disc of cardboard into a fabulous burger!
Love it! I agree. 🙂
You had me at the rosemary, the wine caramelized onions and Gruyere. Has to be fantastic.
Sam
Thanks Sam. This was one good burger.
Wow! THIS is a burger! Love the rosemary in it — genius. Great pictures, too. Thanks!
Thanks John.
I do want and need that burger 😉 I always make caramelized onions when we have burgers but your wine-caramelized onions are something I want to try next!
You have to give those onions a try.
Carmelized onions are one of my favorite things to eat ever, fantastic burger Lea Ann!
I agree Cheri. They’re so darn good.
Though I consider myself to be a Gruyere connoisseur, I’d never had a smoked version until this past weekend. Well, sort of. It was an aged goat Cheddar that had been smoked. Unlike typical Cheddars, this cheese was quite firm and had many taste notes of Gruyere. All of that to say… I want and need this burger recipe! And thank you for bringing it to me! 🙂
I’m not a smoked cheese fan, but the deli talked me into it. And after a taste, it was in my cart and on that burger.
I ate a Rosemary Garlic Burgers with Smoked Gruyere yesterday and thought it was good…yours looks and sounds even more addictive! http://www.ignite-denver.com/
Fabulous John. Where did you have it? I’m always looking for a good burger “out” in Denver.
I ate a Smashburger yesterday and thought it was good…yours looks and sounds even more addictive!
I’m a fan of Smashburger!
Made my mouth water and great shot of it.
Then my work is done. 🙂
I don’t know how you do it…Your burger photos always look great (and sound delicious)!!!! I have basically given up trying to photograph them. I will certainly try this one though!
Burgers are so darn hard to photograph. I don’t know how I did it either, and I think it could use a lot of improvement. Thanks Debra.