Caramelized onions are a traditional condiment for burgers in the United Kingdom and North America. So my thinking was to take a burger patty’s 2 best friends (caramelized onions and cheddar cheese) and put them together to make 1 magical burger ingredient. It’s so easy, and you will look like the burger master in front of all your friends. Once the heat hits that cheese, look out for the incredible aroma that will come out of your barbecue.
Excerpted from For the Love of Cheese: Recipes and Wisdom from the Cheese Boutique by Afrim Pristine. Copyright © 2018 Afrim Pristine. Published by Appetite by Random House®, a division of Penguin Random House Canada Limited. Reproduced by arrangement with the Publisher. All rights reserved.
Prep 20 minutes
Cook 10 minutes
1 lb (450 g) ground sirloin beef 1 lb (450 g) ground lamb
1 clove garlic, crushed
1 small white onion, grated 1 tsp (5 ml) dried oregano
1 Tbsp (15 ml) dried parsley
Sea salt and freshly ground pepper
8 slices Abbot’s Gold Caramelised Onion Cheddar, cut ¼ inch (6 mm) thick
4 good-quality burger buns
Your favorite burger toppings (see note)
- Preheat the barbecue to 350°F (180°C).
- In a large bowl, combine the beef, lamb, garlic, onion, oregano, and parsley. With wet (and preferably clean) hands, mix the ingredients together and form the meat into 1½-inch- thick (4 cm) patties, made to fit the size of the wicked burger buns you promised you would buy.
- On a clean work surface, press each patty in the middle with your finger to create a dim This will allow the burger to keep its shape and will even out the cooking temperature. Sprinkle the burger patties with salt and pepper.
- Grill the burger patties, flipping only once, for approximately 5 minutes per side or until the internal temperature reaches 160°F (70°C) (for those of you with a fancy meat thermometer). About 2 minutes before the burgers are done, top them with cheese.
- Let the burgers rest for 1 minute off the heat, allowing the cheese to continue melting, and then place the burgers on the buns and dress appropriately.
If you don’t like lamb (well, no one is perfect), just use beef. I won’t tell you how to dress your burgers, but in this recipe, the cheese has a lot going already, so try to keep it minimal. If I were you, a good sliced pickle and a touch of barbecue sauce would make me a happy camper.