Beef
doctor’s orders.caramelized onion, jarlsberg & arugula burger
Jump To Recipe
A burger a day keeps the doctor away, right? As I’m sure I’ve already expressed, I’m a sucker for a smashburger, but I decided to switch it up a bit. This gourmet burger of sorts is stacked with arugula, caramelized onions, jarlsberg cheese, homemade mustard aioli and United Harvest organic grass-fed, grass-finished ground beef. The beef is so juicy and flavorful and really takes this burger to the next level. These were gobbled up in no time!
from Caroline’s kitchen
caramelized onion, jarlsberg & arugula burger
- prep
- 20m
- total
- 1h20m
- serves
- 4
ingredients
- Caramelized onion recipe :
- 2 medium yellow onions, cut into thin slices
- 2 Tbsp. unsalted butter
- 1 Tbsp. canola oil
- 1 tsp. Kosher salt
- Mustard aioli recipe :
- ½ cup mayonnaise
- 3 Tbsp. Dijon mustard
- ½ tsp. honey
- ¼ tsp. garlic powder
- ½ tsp. Kosher salt
- ½ tsp. black pepper
- Burger recipe :
- 1 lb. United Harvest Organic Grass-Fed Ground Beef , divided into four 4 oz. patties (roughly 1-inch thick)
- 1 Tbsp. Worcestershire
- ¼ tsp. garlic powder
- ½ tsp. Kosher salt, plus additional for seasoning
- ¼ tsp. black pepper
- Jarlsberg cheese, thinly sliced
- Arugula, for garnish
- 4 hamburger buns
directions
- For the caramelized onions :
- Warm a large cast iron skillet over medium-high heat, then add olive oil and butter. Once melted, add onion slices and 1 tsp. salt. Stir the onions and spread out evenly over the pan.
- Reduce the heat to low, place a lid on the pan and cook the onions, checking on them and stirring every 10-15 minutes, for roughly 45 minutes to 1 hour.
- Once onions are golden and starting to smell caramelized, remove from the heat.
- For the mustard aioli :
- While the onions are cooking, whisk together the mayonnaise, Dijon mustard, honey, garlic powder, salt and pepper in a small bowl. Cover with plastic wrap and place in the refrigerator until ready to use.
- For the burgers :
- In a medium bowl, mix together the ground beef, Worcestershire, garlic powder, salt and pepper. Form the beef into four 4 oz. patties and season the tops with additional Kosher salt.
- Heat a non-stick flat grill pan over high heat and let warm up for approximately 3-5 minutes. Lightly coat the grill pan with canola oil spray.
- Place the burger patties on the grill pan and cook 2 minutes on one side, then flip and cook another 2 minutes. Add jarlsberg cheese on top of all four patties then cover with a dome shaped lid to melt the cheese.
- After about 20-30 seconds, the cheese should be melted. Remove the lids and transfer the burger patties to a cutting board using a spatula.
- Once all burger patties are cooked, toast the buns to desired doneness.
- To assemble the burgers, spoon a generous amount of the mustard aioli on the bottom bun. Next, top with the burger patty, followed by a handful of caramelized onions and arugula. If desired, spread additional mustard aioli on the top bun, then place on the burger and serve.
