Rosemary Garlic Burgers with Smoked Gruyere

• Meat

  • 1 1/3 lb Ground beef

• Produce

  • 1 Garlic clove
  • 1 Lettuce
  • 1 Red onion, large
  • 1 tbsp Rosemary
  • 1 Tomato

• Condiments

  • 1 tbsp Balsamic vinegar
  • 1/4 cup Dijon mustard, grainy

• Baking & Spices

  • 1 Black pepper
  • 1 tbsp Brown sugar
  • 1 Kosher salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Bread & Baked Goods

  • 4 Hamburger buns

• Dairy

  • 8 thin slices Hikory smoked gruyere

• Beer, Wine & Liquor

  • 1/4 cup Red wine

Found on highlandsranchfoodie.com

Description

Directions

• 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.