3 TBSP Butter (to toast brioche buns, and caramelize onions)
Yellow Onion, sliced
2 oz. Balsamic Vinegar
Fresh Eggs (optional to top cheeseburgers)
Portion your Ground Beef/Chuck into equal size balls, approximately 4oz each. If unsure, use a measuring scoop. Form into burger patties, press thinner than naturally inclined for more even grilling. Lay on a pan, season and let rest before firing.
Pro Tip: Don’t turn your fire or grill all the way up, keep a lower flame. Fat will drip off these burgers and cause the flame to be bigger than anticipated. Off- set your burgers so they’re not directly over the flame. Don’t move them around, once you put a burger down, don’t pick up until you’re ready to flip. Also try only cooking half of them at a time. Less chance for mistakes this way.
Burgers should grill to a medium within an 8-10 minute time frame, appx 4 minutes each side, and a minute to rest.
For the Balsamic Caramelized Onions- Slice your onion, heat a pan over medium, add butter. Once butter is melted, add onions, stirring occasionally. Once they start to brown, pour in Balsamic Vinegar and cook down. Lower heat is better here, the higher the temperature you risk ‘candying’ your onions, which makes them hard and sticky like candy. Low and slow here.
Once your onions are finished, you can use the same non-stick pan to fry your eggs, just add butter. Salt to taste.
Butter your buns, and toast over the grill. Add the mayonnaise.Top your burger patties with the warm onions, then add your cheese. Top with your buns and devour.