French Onion Open-Faced Burgers

• 1 hr
• 4 SERVINGS
• 700 Cal
• 35 g Protein

Ingredients:

• 1 pound Ground Beef (80% lean or leaner)
• Salt and pepper, to taste
• 1/4 cup butter, divided
• 4 brioche sandwich buns, bottoms removed and toasted, tops cut into 1/2-inch pieces
• 3 sprigs fresh thyme
• 2 cloves garlic, crushed
• 3/4 cup shredded Gruyere cheese (about 12 ounces)

• 2 tablespoons butter
• 1 small Spanish onion, thinly sliced
• 1 cup water
• 1/2 cup sherry or vegetable broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon low-sodium beef base
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

• 3 tablespoons butter
• 1/2 cup shallots
• 2 tablespoons brandy
• 1/2 cup dry red wine
• 1/2 cup demi-glace
• 1 tablespoon Dijon-style mustard
• 1 tablespoon whole green peppercorns or peppercorn medley
• 1-1/2 teaspoons ground black pepper
• 1 teaspoon Worcestershire sauce
• 1/2 cup heavy cream

Cooking:

1. To prepare caramelized onions, melt 2 tablespoons butter in large saucepan over medium heat. Add onion, water, sherry, Worcestershire sauce, beef base, salt and pepper. Cook 10 to 15 minutes, stirring occasionally, or until onions are tender and browned. Set aside.
2. Meanwhile, in a second saucepan prepare peppercorn sauce. Melt 2 tablespoons butter over medium heat; add shallots, cook and stir 1 to 2 minutes or until tender. Add brandy; cook 1 to 2 minutes or until alcohol burns off. Add wine; cook until liquid is reduced by half. 
3. Add demi-glace, mustard, whole peppercorns, ground pepper, Worcestershire sauce and heavy cream. Cook 2 minutes or until sauce thickens slightly. Remove from heat, swirl in remaining tablespoon of butter. Set aside and keep warm.
4. Combine Ground Beef, salt and pepper in large bowl, mixing lightly but thoroughly. Lightly shape into four 1/2-inch thick patties. Set aside. 
5. Heat cast-iron skillet over medium heat until hot. Place patties in skillet; cook 2 to 3 minutes on each side, turning occasionally. Add 2 tablespoons butter, thyme and garlic to skillet. Baste patties until an instant-read thermometer inserted horizontally into center registers 160°F. Remove patties from skillet; set aside. Remove and discard thyme and garlic.
   
   
   
6. Add remaining 2 tablespoons butter and brioche pieces to skillet. Toast 3 to 5 minutes or until crisp and browned.
7. To serve, place beef patties on bottom buns. Top each with Gruyere cheese, caramelized onions and croutons. Drizzle with peppercorn sauce.
Cook's Tip: If desired, place under broiler to melt and caramelize cheese.