Photo by Ken Goodman

Ingredients:

  • 1/4 cup clarified butter or extra virgin olive oil
  • 2 large sweet onions, thinly sliced 
  • 2 cloves garlic, minced 
  • 2 teaspoons fresh thyme leaves 
  • 13 cup cabernet or other dry red wine 
  • 112 cups beef broth
  • Salt and pepper 
  • 2 pounds ground meat (ask your butcher to grind 1 pound sirloin, 12 pound rib-eye, 12 pound bacon) 
  • 4 brioche burger buns, split 
  • 14 cup finely grated Parmesan 
  • 2 tablespoons minced chives

This recipe contains: Dairy, Meat, Wheat

RECIPE

Graze Burger

Tory Miller

L’Etoile, Madison, WI

Courtesy of Every Day with Rachel Ray, this burger was a winning recipe in the magazine's Burger Battle Royale contest. It was also served at the 2013 James Beard Foundation Taste America® kickoff party!

Yield: 4 servings

Method:

Heat a large, heavy skillet over medium-high. Add the butter or extra virgin olive oil and the onions, reduce to medium and cook, stirring occasionally, until the onions soften, 5 minutes. Add the garlic and thyme and cook, stirring, 3 minutes. Add the wine and simmer until evaporated, about 5 minutes. Add the broth and cook until onions are very tender, 10 minutes. Season with salt and pepper. 

 

Preheat the broiler. Form the meat into 4 four-inch-diameter patties and season on both sides. Heat an outdoor grill or an indoor grill pan to medium-high, add the burgers and cook about 2 1/2  minutes on each side for medium-rare. While the burgers cook, arrange the rolls, cut sides up, on a baking sheet and sprinkle with the Parmesan; broil until toasted. 

 

Transfer roll bottoms to plates. Place burger patties on top, smother with onions, sprinkle with the chives and add roll tops.