STUFFED FRENCH ONION BURGER
A BASTILLE DAY EXTRAVAGANZA!

Hi, Gentle Readers! This is Deirdre with some exciting plans for another in the carnival of Holidays! I’m too tired to slow down, so here goes another of those core menus I use to keep lurching forward regardless of the crisis situation!

This on is a big one, Mon Amis! It is Bastille Day in France and after the big fireworks in Paris last night, I want to do something to make this sunny afternoon special from the grill. The other big event today is what happened here in America in 1864.
America’s Civil War had several remarkable effects: the had South relied on the import of the winter ice that forms in the northern states for food preservation, chilling liquids and medical supplies. With the smoke of battle wafting across the Upper South, so spread the contagion of Yellow Fever, a disease which at that time had a devastating 50% fatality rate.

Beyond the roar of cannon were the cries of the suffering civilians.

There was a solution. It had been invented 20 years before the war began to zero recognition or applause. An unknown doctor living in the Florida port town of Apalachicola where Vic once lived became one of those unknown people who literally changed his world. He had recognized a major unstated social need and solved it.

He found a way to bring ice to the South that didn’t depend on shipments from the North. At the youthful age of 29, he had discovered how to make ice himself by machine. It would turn out to have a consequence much bigger than the assault on the King’s Bastille.

That ice-making machine would eventually make ice possible during ice famines- those winters that weren’t cold enough to effectively freeze lakes and rivers up north. And even in hot summers like this one- it will be triple digits again this week!
I talked Section Leader Miles into the BBQ session this afternoon with some French Flags and plenty of ice!

This is fun and a direct challenge to my “Cheatin’ Recipes” since it takes longer on prep. For those times you have a small crowd at the Conference Table and you want to show off a little with a more leisurely approach to a meal, this might be the perfect answer. For future planning, I will try to make it a regular Bastille Day event.

If you’re feeling a little adventurous and are craving a truly unique burger, then there is also wrinkle that turns my traditional Socotra House Cole Slaw into a Korean Kimchi slaw that turns an ordinary burger into Korean BBQ Bulgogi. That burger with Kimchi Slaw may have your name written all over it!

The Stuffed French Onion Burger is a decadent twist on the classic burger, inspired by the Bastille saga and rich flavors of French onion soup. Which I have found a couple quick ways to make effective without extra labor. I do it with a beef patty stuffed with caramelized onions from the Russell and melted Gruyère cheese and then topped with more onions and served on a toasted bun.

The point of doing the sautee’d items on the Russell Stovetop with the Weber Grill doing the final touch is that I get The Boys out on the patio with some iced drinks and make them responsible for grilling the patties I made this morning after with the breakfast debris is shoveled off the counter.

Each bite in these burgers is a savory explosion of flavors: sweet caramelized onions, the nuttiness of Gruyère from the Arrowine folks, and the juicy beef from Wyoming Pure out in Wheatland, WYO.

Perfect for gourmet burger nights or a Friday evening leading to a well-earned weekend. As a special weekend treat, this burger brings the comforting flavors of French onion soup to a whole new level!

INGREDIENTS:

· 1 1/2 lbs ground beef

· 2 large onions, thinly sliced

· 2 tbsp butter

· 1 tbsp olive oil

· 1 tsp sugar

· 1 tsp balsamic vinegar

· 4 slices Gruyère or Swiss cheese

· 4 burger buns, toasted

· 1 tbsp Dijon mustard (optional)

· Salt and pepper to taste

· Fresh thyme for garnish (optional)

DIRECTIONS:

1. Caramelize the onions: This takes longest, so do a big batch of them and get it out of the way. In a large skillet or on the Russell, heat butter and olive oil over medium heat. Add sliced onions and cook for about 10 minutes. Sprinkle with sugar and continue cooking, stirring occasionally, until the onions are golden brown and caramelized, about 20-25 minutes. Stir in balsamic vinegar, salt, and pepper. Set aside.

2. Prepare the beef patties: Divide the ground beef into 8 equal portions. Flatten each portion into thin patties. On 4 of the patties, place a spoonful of caramelized onions and a slice of Gruyère cheese. Top with the remaining patties, pressing the edges together to seal.

3. Have The Boys Grill the Burgers: Tell The Boys to get the grill going and mix up the party drinks. Use Heat a grill or skillet over medium-high heat. Season the burgers with salt and pepper. Cook the stuffed patties for 4-5 minutes per side, or until they are cooked to your desired doneness and the cheese is melted inside.
4. Assemble the Onion Burgers: Spread Dijon mustard (if using) on the toasted buns. Place the stuffed burger on the bottom bun, top with additional caramelized onions, and garnish with fresh thyme if desired. Add the top bun and serve.

These Stuffed French Onion Soup Burgers are the core of a savory, indulgent meal that combines the best of both worlds- perfect for anyone who loves the deep flavors of French onion soup and a juicy burger!

Sides? I have some Cowboy Beans and an avocado salad that are perfect to go along with the burgers. I am working on perfecting my delivery air-fried ‘taters for some crispy accompaniment!

And I have found that getting people engaged in producing the meal is as much fun as anything in the Galley I run!

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