Roasting red onions in sweet balsamic vinaigrette makes for an out-of-this-world burger topping that’s ready in the time it takes to cook up the grass-fed beef patties and toast the buns.
Contains: milk, eggs, wheat. Note: The beef patties may arrive frozen for freshness. Store them in the refrigerator to defrost before cooking. If you need to defrost them same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.
What You Get
Grass-fed beef patties (see note below)
Shredded Gruyère cheese
Brioche burger buns
Pre-washed baby kale
What You'll Need
Salt and freshly ground pepper
Preheat the oven to 400°F. Line a sheet pan with parchment or foil.
Slice the red onion into rings and set on the prepared pan. Drizzle with ¼ cup balsamic vinaigrette and 2 tablespoons olive oil, and toss to combine. Season with salt and pepper. Transfer the pan to the oven and roast until the onions are softened, about 15 minutes.
Meanwhile, season the beef patties on both sides with salt and pepper. In a large cast-iron skillet or frying pan (with a lid) over medium-high heat, warm 1 tablespoon olive oil. When the pan is searing hot, add the beef patties and cook until browned on the first side, 3 to 4 minutes. Flip and continue to cook until done to your liking, 3 to 4 minutes longer for medium. Toward the end of cooking, top each patty with a large pinch of Gruyère, and cover the pan to melt, 30 seconds. Transfer the patties to a plate.
Wipe out the pan and return it to medium-high heat. Add 3 buns, cut-side down, and toast until warm, 1 minute. Toss 2 handfuls of the kale with 1 tablespoon of the remaining vinaigrette.
To build the burgers, spread some mayo onto the buns, if you like. Stack the patties on top, along with the onions and baby kale, and serve.