Extra Beefy Burgers with Caramelized Onions
by Kara Kimbrough
For burgers:
1-1/2 lbs ground chuck
1 teaspoon beef bouillon granules, dissolved in hot water to make 1/2 cup of beef broth
4 hamburger buns
4 lettuce leaves
For onions:
2 tablespoons olive oil
2 medium yellow onions, halved, and thinly sliced
1 teaspoon cider vinegar
1 teaspoon brown sugar
For sauce:
1/4 cup mayonnaise
2 tablespoons each: Dijon mustard and prepared horseradish
1 tablespoon snipped chives
Dash each of salt and freshly ground pepper
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In large skillet over medium high heat, heat oil, then add onions and dash of salt and pepper. Cook, stirring occasionally, until onions begin to soften, about 8 to 10 minutes. Add vinegar and brown sugar and continue to cook until onions are soft and golden, about same amount of time.
To make sauce, combine all ingredients in a bowl and refrigerate for at least 30 minutes before serving.
To make burgers, mix ground chuck, 3 to 4 tablespoons of beef broth mixture (more to taste), Worcestershire sauce, salt, and pepper. Form into four patties, about 3/4-inch thick. Make a small indentation on top of each one to prevent a dome from forming during cooking.
Grill patties over direct heat with lid closed until cooked to 160 degrees, about 10 minutes. Turn only once. During last minute of cooking, place buns, cut side down, on grill to toast.
Build each burger by lightly coating each side of the bun with sauce, then adding lettuce leaf, burger patty, and caramelized onions.