Burgers are something I rarely make these days. What with Crazy Burger in North Park, I can easily get my burger fix. But I was craving a homemade burger, so, after finding this Barefoot Contessa recipe, I went shopping. Note that the Contessa uses only grass-fed premium beef. And it makes a difference, so don’t skip it unless you’re broke. Get Niman Ranch or Harris Ranch beef. Also, use a fork to mix it, not your hands, and be prepared to work for the caramelized onion topping. It’s worth it, but you’ll need to cut and ring the onions, sweat them for 10 minutes and cook them for 25 more. Finally, do as the Contessa says and top your burger with English muffins spread only with mayonnaise, and don’t add the sherry vinegar (another not-to-miss step) to the onions until you’re ready to take the burgers off the grill.

I turned on Wimbledon on the DVR and took the first bite. Yum. There is simply no way to describe how tasty, flavorful and moist these burgers are. And they were just as great the next day when heated just enough to take the chill off.

Next week I will be profiling Strawberries and Cream just in time for the Wimbledon finals! Happy Cooking everyone!

Prep Time: 20 min

Cook Time: 50 min

Level: Easy

Serves: 6 servings

Ingredients

Caramelized Onions, recipe follows

Directions

Build a charcoal fire or heat a gas grill.

Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into six (3 1/2-inch) patties of equal size and thickness.

When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer well done.

Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.

Caramelized Onions:

Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).