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A topping of sweet caramelized onion mixed with Worcestershire sauce and cooling crème fraîche gives these burgers an irresistibly umami (or savory) layer of flavor. The burgers find balance in a refreshing side salad that highlights crisp slices of apple.

Ethan Mick

with Butter Lettuce Salad

Creamy Caramelized Onion Burgers

Ground Beef

Potato Buns

Sweet Onion

Crème Fraîche

Pickled Peruvian Peppers

Apple

Vegetarian Worcestershire Sauce

Butter Lettuce

Apple Cider Vinegar

Creamy Mustard Sauce

Panko Breadcrumbs

Ingredients

If you’re grilling, preheat your grill to maintain a temperature of 450-500°F. Oil the grill grates. Wash and dry the fresh produce. Peel and thinly slice the **onion**. Halve the **buns**. Cut off and discard the root end of the **lettuce**; separate the leaves. Quarter and core the **apple**; thinly slice lengthwise. Combine in a large bowl.

Prepare the ingredients:

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the **sliced onion**; season with salt and pepper. Cook, stirring occasionally, 7 to 9 minutes, or until lightly browned and slightly softened. Add the **Worcestershire sauce** (carefully, as the liquid may splatter) and **crème fraîche**. Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to a bowl. Season with salt and pepper to taste. Cover with aluminum foil to keep warm.

Caramelize the onion:

Place the **beef** and **breadcrumbs** in a bowl; season with salt and pepper. Gently mix to combine. Using your hands, form the mixture into two 1/2-inch-thick patties; transfer to a plate. 

**STOVE:** Rinse and wipe out the pan used to cook the onion. In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the patties; cook 4 to 5 minutes per side (flipping carefully, as the oil may splatter), or until browned and cooked through.  
**GRILL: **Lightly oil the patties. Grill 6 to 7 minutes per side, or until browned and cooked through. 

Transfer to a plate and cover with aluminum foil to keep warm.

Form & cook the patties:

To make the dressing, in a bowl, combine the **creamy mustard sauce** and **half the vinegar** (you will have extra vinegar). Whisk in a drizzle of olive oil until thoroughly combined; season with salt and pepper. Just before serving, to the bowl of **prepared lettuce and apple**, add the **peppers** and enough of the dressing to coat (you may have extra dressing); season with salt and pepper. Toss to combine; season with salt and pepper to taste.

Make the salad:

**STOVE: **Wipe out the pan used to cook the patties. Add the **buns**, cut side down, and toast on medium-high, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.  
**GRILL: **Grill the **buns**, cut side down, 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface.

Assemble the burgers using the toasted buns, **cooked patties**, and **caramelized onion** (you may have extra onion). Serve with the **salad** on the side. Enjoy!