Summer’s Best Burgers & Sides
FRENCH ONION BURGERS
Makes 6
¼ cup unsalted butter
3 Vidalia or other sweet onions, thinly sliced (about 1½ pounds)
2 pounds ground chuck
2 tablespoons granulated beef bouillon
1 tablespoon Worcestershire sauce
1 teaspoon garlic powder
1½ cups shredded Gruyère cheese
½ cup mayonnaise
1½ teaspoons chopped fresh thyme
1 teaspoon prepared horseradish
Pinch ground black pepper
6 brioche hamburger buns, halved and toasted
1. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onion; cover and cook, stirring occasionally, until very tender, about 30 minutes. Uncover and cook, stirring frequently, until lightly browned, about 5 minutes. Remove onion from skillet; wipe skillet clean.
In a large bowl, gently stir together beef, bouillon, Worcestershire, and garlic
