- 3 tablespoons butter
- 5 onions, 4 thinly sliced and 1 peeled
- Sea salt and pepper
- 1/2 cup Balsamic Caramelized Onion Spread
- 1 cup beef consomme
- 1 1/2 cups sour cream
- 2 pounds ground beef sirloin
- About 1/4 cup worcestershire sauce (eyeball it)
- A handful flat-leaf parsley, finely chopped
- Extravagonzo Roasted Garlic Culinary Oil for drizzling
- 6 brioche buns, split
- 36 good-quality ridged or thick-cut potato chips
(cooked in olive oil) - 20 Pepper Hot Garlic Dills
- Stir sour cream into Balsamic Caramelized Onion Spread.
- Preheat a griddle or large cast-iron skillet over medium-high heat. Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the meat (this flavors the meat and keeps the burgers moist). Add the parsley. Mix the meat (don’t overwork) and form 6 patties thinner at the center than at the edges. Drizzle with Extravagonzo Roasted Garlic Culinary Oil. Cook, turning once, for 6 to 8 minutes for pink centers.
- Serve the burgers on the buns, topped with the sauce, potato chips and. 20 Pepper Hot Garlic Dills
