'Bring Extra Napkins' Burger

Holy Crapola!

 
Earlier  today, She and I went out to get a burger - something we eat perhaps twice a year.  Well, to get to the point, the burger was absolutely disappointing and secured our 'no beef' trend...
...That is, until I decided I wasn't going to bed disappointed...


I called up She and asked about the possibility of Round 2 @ home only to be thoroughly encouraged!  Point in case, drop by the local grocery and pick up some 78/22 beef, a couple of onions, some green leaf lettuce, and a couple of onion rolls.  Sounds mundane, but we had some sharp cheddar at home, as well as some home-cured bacon - we definitely needed a reprieve from bitchin' BLTs.  From there, it got a little hairy...


Melted Onions

• 2 large, yellow onions
• 2 3-fingered pinches of salt
• 5 T. unsalted butter, cubed
• Sachet - 1 garlic clove, 1 sprig of fresh rosemary, 8 peppercorns

Thinly slice the onions and throw them into a sautee pan over medium-low heat and toss with the salt.  Sweat for 15-20 minutes, stirring occasionally to slowly develop a small amount of caramelization while pulling out as much moisture as possible.  Toss in the Sachet and butter, incorporate, and top with a piece of parchment paper to retain moisture.  Drop the heat to low and let the magic happen for the next 30-45 minutes - the longer the better.  At the last, kick up the heat to high while steadily mixing, bringing the onions to the level of caramel-y brownness that you want.  Drool.

Honestly, the burger would've been just fine with the home cured bacon.  A little bit of sharp cheddar helps also...
Seriously, these onions jettison this chunk of beef and bread into another realm -- a realm of sleepy comfort and gastrointestinal gusto - oh yeah, you'll need a couple extra napkins!