Caramelized Onion & Gruyère Burger
- 1 pound lean ground beef
- 2 tablespoons Worcestershire sauce
- 1 teaspoon coarse ground pepper
- 1 teaspoon dried minced onion
- ½ teaspoon seasoned salt
- 3–4 oz Gruyère, (thinly sliced)
- ¾ cup caramelized onions (prep before starting the burgers)
- 3–4 brioche buns
- ¼ cup olive oil mayonnaise
- 1 teaspoon Worcestershire sauce
Heat your grill. Preheat your grill to medium-high heat – about 400°F.
Make the burger patties. Mix ground beef, Worcestershire, pepper, dried onion and salt in a small mixing bowl. Form into 3-4 burger patties.
Cook the burgers. Place the burger patties on the preheated grill and cook for 3-5 minutes per side, depending on the desired doneness. The internal temperature should be 160° on an instant-read thermometer.
Make the sauce. While the burgers are cooking, mix the mayonnaise with the Worcestershire sauce. Refrigerate until ready to use.
Finish the burgers. Turn grill to low-setting and top each burger with a slice of cheese. Place brioche bun halves sliced side down on the grill, away from the heat. Close the grill and let buns toast and cheese melt for 1-2 minutes.
Assemble the burgers. Remove everything from the grill. To assemble the burgers, spread the bottom half of each roll with the mayo mixture. Top with a burger patty and then add the caramelized onions. Top with remaining roll half and serve immediately.
© Recipe courtesy of Kathryn from Urban Foodie Kitchen.
SEPTEMBER WINE CLUB:
Hames Valley, Monterey, California
BOLD WINE STYLE
This full-bodied, bold and structured Cabernet Sauvignon is brimming with flavors of ripe plum, blackberry, and blueberry with hints of warm baking spices and toasted vanilla bean. It is rich with well-integrated tannins and an elegant, lingering finish. The Rocklin Ranch Cabernet is immediately enjoyable.
Aging: 12 months, American and French Oak
Food Pairings: This wine pairs well with foods high in fat and with umami flavors – such as braised short ribs, marinated ribeye steak, or a charred gruyere burger.
“The grapes are picked at optimum ripeness in the cool early morning hours then transported to the winery. Upon arrival, they are destemmed and crushed into small lot, open-top fermenters. The cap is punched down three times per day at the height of fermentation to gently increase extraction of color and phenolic compounds. At dryness, the juice is racked clean for aging 12 months on a combination of American and French oak.” – Rocklin Ranch
HAMES VALLEY, MONTEREY:
The grapes of this Cabernet Sauvignon are grown at Rocklin Ranch’s estate vineyard located in Hames Valley, California – the southernmost tip of Monterey County, just north of the San Luis Obispo county line. The geographic location of the Hames Valley AVA allows for warmer climates when compared to other Monterey vineyards to the north. The vineyard sits at the foot of the Santa Lucia Range, and while it does experience cooling effects from the Pacific Ocean, the vines remain sheltered from the afternoon winds that come down the Salinas Valley corridor. During the day, the Hames Valley reaches highs similar to the Paso Robles growing region, but when the sun goes down, temperatures drop dramatically (up to a 50°F variation). The long, warm days make this region an ideal area for tannin-rich reds, while the temperature differential preserves the balance between ripe fruit and acidity.
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