Caramelized Onion and Brandied Apple Burgers
Caramelized Onion & Brandied Apple Burgers, generously topped with sticky-sweet caramelized onions and warm apples robed in brandy.
Servings: 4 burgers
Ingredients
- 1 lb quality ground beef, seasoned with salt and pepper, and shaped into 4 patties
- 3 tbsp olive oil
- Kosher salt
- freshly ground black pepper
- 2 medium onions, sliced thin
- 1/4 cup apple brandy recommended: Paul Masson brand
- 1 Honey Crisp apple, peeled and cut into 1/4-inch thick (0.64-cm) slices
- 4 slices brie cheese, for melting (if desired)
- 1/4 cup mayonnaise (optional)
- Hamburger buns, for serving
Instructions
Read the instructions and notes first.
- In a large skillet over medium-high heat add the olive oil. When the oil is hot and shimmery, add the onions. Lightly season with salt and pepper and briefly stir to combine.
- To deeply caramelize the onions, they’ll need to cook for roughly 20-30 minutes (or longer), lowering the heat a bit if necessary to prevent burning.
- Choose your preferred method to cook the burgers (stovetop, grill). Prepare to cook the burgers for about 8-10 minutes for a burger that is no longer pink inside (see guide below). Add the brie to the burgers during the last couple of minutes of cooking.
- Once the onions have caramelized to your liking, turn off the heat under the skillet and add the brandy. Stir to mix well and return to medium heat, bring to a boil, and scrape up any brown bits that have accumulated on the bottom of the pan – stir them in, there’s lot’s of flavor there! Cook the brandy for about 1 minute then add the sliced apples. Gently stir and toss to combine until warmed through, about 1-2 minutes more. The apples should be soft and retain only a subtle bite, don’t overcook or they risk turning mushy.
- To serve, spread a thin layer of mayonnaise (optional) to the inside of the top portion of the hamburger bun.
- Add the burgers to the buns and top as desired with the thinly sliced apples and caramelized onions, being sure to spoon a bit of the flavorful pan dripping on top too.
Notes
Use this as a guide, flipping burgers once at the half-way mark. A meat thermometer is the most reliable way to check the internal temperature - insert the thermometer into the middle/thickest part of the burger.
**Pro Tips:
**If you have a favorite way to cook your burgers, stick with that, and simply top them with the onion and brandied apples for a new twist - or - add the burgers to cook with the onion mixture, noting that they will likely finish cooking before the onions caramelize ) set aside tented in foil.
Consider swapping out the brie for blue cheese! You don’t have to melt the blue cheese, simply add it at the time of serving, then top with the hot onion and apples mixture.
Don’t have apple brandy on hand? White wine works beautifully, too.
| MEDIUM-RARE | 130-135°F | 6 minutes |
| MEDIUM | 145°F | 7-8 minutes |
| MEDIUM-WELL | 150-155°F | 9 minutes |
| WELL-DONE | 160-165°F | 10 minutes |