Ingredients:

  • 2 large yellow onions, thinly sliced (approximately 500g)
  • 2 tablespoons olive oil (30 ml)
  • 1 tablespoon brown sugar (12g)
  • 1/4 teaspoon salt (1.5g)
  • 1/4 teaspoon freshly ground black pepper (0.5g)
  • 1 tablespoon balsamic vinegar (15 ml)
  • 1.5 lbs (680g) ground beef (80/20 blend recommended)
  • 1 teaspoon kosher salt (5g)
  • 1/2 teaspoon freshly ground black pepper (1g)
  • 1 tablespoon Worcestershire sauce (15 ml)
  • 4 brioche burger buns, toasted lightly
  • 8 oz (225g) brie cheese, rind removed, sliced
  • 1/4 cup Balsamic glaze (60ml)
  • Arugula or other greens for garnish (optional)

Instructions:

  1. Sauté onions in olive oil over medium-low heat, stirring occasionally. Add brown sugar, salt, and pepper. Cook, stirring occasionally, until deeply golden brown and softened (about 30 minutes). Stir in balsamic vinegar during the last 5 minutes. Set aside.
  2. Gently mix ground beef with salt, pepper, and Worcestershire sauce. Form into four patties, slightly larger than the buns, as they will shrink during cooking.
  3. Grill or pan-fry the burgers to your desired doneness (medium-rare: 130-135°F, medium: 140-145°F, medium-well: 150-155°F, well done: 160°F+).
  4. During the last minute of cooking, top each burger patty with sliced brie cheese to allow it to melt slightly.
  5. Spread caramelized onions on the bottom bun. Top with the brie-topped patty. Drizzle with balsamic glaze. Add arugula (if using). Top with the bun.
  6. Serve Immediately.