As we gear up for summer, I think we all have BBQ season on our minds. I love a good cheeseburger, but week after week they can get a bit dull. My caramelized onion and gruyere burgers are just what you need to kick your typical burger up a notch. This recipe will be sure to save you from burger burn-out. I am really excited to share this recipe while also showcasing an awesome Long Island company. Today’s post is brought to you in collaboration with Gage Sunglasses.
If you’ve read some of my previous blogs, it should be no surprise that I love living on Long Island. We are surrounded by the most beautiful scenery from beaches to vineyards. Among the beauty you can find many small businesses thriving on that Long Island energy; one of them is Gage Sunglasses. I discovered Gage a few years ago and quickly snagged a pair for my husband. Gage was founded in 2015 on Long Island and makes high quality, comfortable and affordable sunglasses. They are available in many different frame styles and colors, plus the shipping is less than $3. Whether you’re enjoying the beaches, the wineries or a backyard BBQ, Gage Sunglasses are what you need to enjoy the great outdoors of Long Island.
First, let’s talk burger basics. Regardless of the recipe, I think the most important element is the beef itself. I personally am not a fan of pre-made burger patties – frozen or fresh (thanks, dad). For the best burgers, my go-to choice is a high quality grass-feed beef. You need to start with a good base to create a delicious burger. Usually, a 1 lb package of beef yields three decent size burgers. After that, most of my burgers start the same; sea salt, black pepper, garlic powder and Worcestershire. Be sure to take your burgers out of the fridge about 15 minutes before you’re ready to grill. If they’re super cold, the meat will tense up when it hits the heat.
Next, you need to get to know your grill. We have been grilling our burgers on a charcoal grill. It has taken us a bit to get use to, but now we love it. We use chemical free fire starters that have been a game changer too. When grilling burgers our go-to method for medium/medium rare is a temperature of about 500 degrees, grill 4 minutes on the first side, 3 minutes on the second side, then add the cheese for a final 30-45 seconds. When in doubt, check your burgers with a meat thermometer before serving. Cooking time will vary depending on the size of your burgers and heat of your grill.
We’ve got the basics down, so let’s talk about the superstars that make these burgers great – the caramelized onions and garlic aioli. The caramelized onions on these burgers give them tons of extra flavor and give your meal a gourmet feel. When you plan to make this recipe, I suggest allowing yourself extra time before dinner to make the caramelized onions or make them ahead of time. Add on some garlic aioli (homemade or store bought) to take the flavor up a notch then finish them off with a drizzle of balsamic vinegar and arugula. Serve it on a gluten-free bun (if that’s your thing) and you’ve got yourself an amazing dinner.
Now it’s your turn – we want to see how you’re grilling with Gage! Whether you try today’s recipe or make one of own grilling favorites, snag yourself a pair of sunnies here with discount code GRILL15 and share a photo on social media. Tag us both (@redroseandhoney @gagesunglasses) and use the hashtag #GrillingWithGage all summer long. For a chance to win a pair of Gage Sunglasses head to Gage’s Instagram for more info!
Big thank you to Gage Sunglasses for collaborating with me on today’s post!
Disclaimer: Product was provided by Gage Sunglasses in exchange for this post. This also post contains affiliate links. When you purchase an item through an affiliate link, I may earn a small commission. All opinions/recommendations are my own.
Caramelized Onion & Gruyere Burgers
This recipe is inspired by a favorite burger of mine from Cow Pig Bun in Maui. Enjoy!
- Caramelized Onions
- 1 large yellow onion
- 1 tbsp olive oil
- 1/8 tsp sea salt
- 1/8 tsp dark brown sugar
- 1lb grass-fed beef
- 1/2 tsp garlic powder
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/4 lb Gruyere Cheese
- Worchestersire sauce
- Balsamic Vinegar
- Burger Buns
- 1/4 C mayonaise
- 5 cloves of fresh garlic
- 2 tsp olive oil
- 1/8 tsp Black pepper
- 3 dashes of Worchestersire sauce
- Caramelized Onions
- Slice onions into rings (not too thin – they need to cook for a while)
- Pre-heat extra virgin olive oil in a sauté pan over med/low heat for about 2 minutes.
- Add onions to olive and stir,
- Once onions are translucent add 1/8 tsp of dark brown sugar and a sprinkle of sea salt.
- Stir occasionally until onions caramelize; 30-45 minutes.
- Pre-heat grill to 500° (F)
- While the onions are cooking, prep your burgers. Use 1lb of ground beef to form 3-4 equal patties (I usually use 1lb for3 patties).
- Add salt, pepper, garlic powder and Worchestersire to each side.
- Use your thumb to indent the center of each burger, about halfway into each burger. This helps prevent the burger from puffing up when it’s on the grill.
- If you’re not ready to grill, place the uncooked burgers in the fridge. Remove them from the fridge about 15 minutes before you plan to put them on the grill.
- For a warm or toasted bun, place a bun directly on the grill or wrapped in foil over in-direct heat.
- For medium/medium rare burgers, cook burgers over direct heat for 4 minutes on one side then 3 minutes on the other side. Cook time will vary depending on the side of your burgers and temperature of your grill.
- Add cheese 30-45 seconds before time is up.
- Spread garlic aioli onto each side of your bun then add cooked cheese burger to the bottom bun.
- Top if off with cartelized onions, arugula and a drizzle of balsamic vinegar.
- Heat oil in a small pan over low heat.
- Use a micro plain (small citrus zester or cheese grater) to finely grate fresh garlic.
- Add garlic to the oil and sauté for 3-5 minutes. The garlic will we fragrant. Keep an eye on it, you do not want it to burn.
- Combine garlic, oil, black pepper and Worchestersire with mayo in a small bowl