INGREDIENTS
Onions
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 Medium Sweet Onions, halved and thinly Sliced
1 teaspoon balsamic vinegar
1/4 teaspoon dried thyme
Dijonnaise:
1/4 cup mayonnaise
2 tablespoons Dijon mustard
1 garlic clove, minced
Burgers:
1 1/2 pounds ground chuck
1 packet dry French onion soup mix
1 cup shredded gruyere cheese
4 brioche buns, toasted
1 cup baby arugula
INSTRUCTIONS
Heat olive oil and margarine in a huge nonstick skillet. Add onion and cook over medium to medium-low intensity until brilliant, around 25 minutes. Make certain to mix them regularly so they don’t consume.
Set aside.
In a small bowl, stir together dijonnaise ingredients. Refrigerate until needed.
In a medium bowl, combine as one ground toss and onion blend. Shape into 4 patties.
Heat a cast iron skillet over medium-high heat. When Hot, add patties and Cook For minutes. Flip Over and Cook another three Minutes.
Divide Shredded gruyere between the burgers. Turn heat to low and Cover Skillet for One Minute to melt Cheese.
Place Some arugula On the bottom Of each bun. Top with dijonnaise, a burger patty and onions.
Top with bun tops and serve.
