Info
- Cook time: 50 minutes
- Total time: 2 hours 10 minutes
- Yield: 4 burgers
Ingredients
Onion Jam
- 3 large red onions, sliced into 1/2-inch-thick rounds
- 2 large garlic cloves, cut into thin slices
- 6 tablespoons canola oil
- Kosher salt
- 2 tablespoons dry Marsala
- 1 tablespoon dark brown sugar
- 1 tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
Burgers
- 1 1/2 pounds ground beef (85/15)
- Kosher salt and freshly ground black pepper
- 2 tablespoons dry Marsala
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon Worcestershire sauce
- 3 cups grated Gruyère
- 2 cups rich beef stock
- 4 seeded potato hamburger buns
- 8 to 12 thick slices sour pickles
Instructions
- Start the onion jam: Place a large sauté pan over heat. Add the onion and garlic slices along with 2 tablespoons of the oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes. Stir in the Marsala, brown sugar, and mustard, and cook, stirring from time to time, until the onions are tender and caramelized, 20 to 25 minutes. (Take your time here—well-caramelized onions are what make this burger special.) Add the vinegar and cook for 1 to 2 minutes to blend. Set aside.
- Make the burger mixture: In a medium bowl, crumble the meat and press it up the sides of the bowl so the seasonings can penetrate. Sprinkle with salt and pepper. Gently mix in the Marsala, soy sauce, and Worcestershire. Avoid overmixing; working the meat too much will make the burgers tough. Shape into 4 equal patties, about 3/4 inch thick, and place on a baking sheet.
- Stuff the patties: Using a spoon, carefully scoop out a small amount of meat from the center of each patty to create a pocket that does not go all the way through. Put about 1/4 cup of Gruyère into each pocket. Flatten the scooped-out meat and press it over the cheese so it is enclosed in the middle of the patty. Flip the patty so the seam side faces down. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
- Preheat the oven to 400°F.
- Cook the patties: Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Lightly sprinkle the patties with salt. When the oil starts to shimmer and smoke lightly, place the patties in a single layer, cheese-pocket side down, spaced apart. Cook without moving until the bottoms are browned, 3 to 5 minutes. Flip and brown the other side, 3 to 5 minutes. Reduce the heat, pour the stock into the skillet, and cover. Cook on low until the patties are cooked through, 8 to 10 additional minutes. Uncover, turn off the heat, and let the patties rest in the skillet.
- Toast the buns: Arrange the bun halves in a single layer on a baking sheet and sprinkle each with about 1/4 cup Gruyère. Place in the center of the oven and toast until golden brown and the cheese is melted and bubbling, 5 to 8 minutes. Season with salt and pepper.
- Assemble: Set the bun bottoms on a work surface. Stir the onion jam and the remaining 1 cup Gruyère into the liquid in the skillet. Taste and adjust seasoning. Spoon some onions and liquid onto each bun bottom, add a patty, and top with more onions. Add a few pickle slices and a pinch of salt on each bun top. Close the burgers and serve.
Notes
This burger breaks the usual rules: the bun is meant to be a little soggy, and the cheese is Gruyère rather than American. It really is like French onion soup in hamburger form. As for the meat, an 85/15 blend works well if you buy pre-ground at the supermarket. If a butcher grinds it for you, sirloin and short rib in roughly equal parts is a good choice. You could also serve this burger on deeply toasted sourdough bread instead of buns.
