Sunday, October 23, 2011

DAY 23: French Onion Dip Burgers

I'MBACK!!! Sorry for the little break, we are now fully moved (not fully unpacked though) into our new home on base. I feel so completely spoiled to be living in this beautiful home. It's so much bigger than our apartment, which don't get me wrong is a huge plus, but also just makes me realize just how blessed and undeserving we are.

Already we have had several families stop by to welcome us to the neighborhood and when I took the dog for a walk this morning I couldn't believe how many children were out playing, and families working in the yard. It is such a great thing to be apart of.

I'm so anxious to get cooking real meals (as opposed to freezer food and carry out) in our new kitchen as soon as I find all our pots and pans. This recipe for French Onion Dip Burgers may be the first thigs I try out!
5 onions, 4 thickly sliced and 1 peeled
1 bay leaf
1/2 tsp ground thyme
1 cup beef consomme
1 1/2 cups sour cream (fat free)
2 lbs ground beef (I would use ground turkey)
1/4 cup worcestershire sauce (guestimate)
a dash of flat-leaf parsley (finely chopped)

 Step 1:  Heat the sliced onions over meadium heat with a drizzle of EVOO, bay leafe, S&P, and thyme. Stir them occasionally until caramel color and soft (35min) 
Step 2: Deglaze the pan with beef consomme (or dry wine) and cook until all liquid is absorbed.  Let cool, then throw away the bay leaf. 
Step 3: Add the sour cream to the skillet
Step 4: Mash up the meat in a bowl with the Worcestershire, S&P. Grate the peeled onion over the meeat (3-4tbs).  
Step 5: Add the parsley. Mix the meat, but do not overwork it. Form 6 patties, thinner at the center than at the edges for even cooking. Drizzle with EVOO. Cook the burgers, turning once, for 6- 8 minutes for pink centers. 
Step 6: Serve the burgers on the bun bottoms and top with the sour cream sauce, crunchy potato chips, a couple of pickles each and the bun tops.

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