Hamburguesas grandes con cebolla caramelizada | Cocinando con Ina Garten | Food Latinoamérica

Heat 2 tablespoons of canola oil in a pan until hot.

Add 4 cups of sliced red onion (2 medium onions) and cook for 8 to 10 minutes over medium heat until tender.

Stir the onions to release their flavor and sugars, cooking slowly to avoid burning.

In a bowl, mix 1.5 teaspoons of dry mustard, 1.5 teaspoons of salt, and 0.5 teaspoons of pepper.

Add 500 grams of ground beef to the bowl and mix lightly with hands to avoid compacting the meat.

Form the beef mixture into four patties, each 3 cm thick.

Place the patties in the freezer for 15 minutes to help them stay juicy and crispy when cooked.

After 15 minutes, heat 1.5 tablespoons of canola oil in a cast iron skillet.

Add the patties to the skillet and press them down to create a crispy surface.

Cook the patties until the bottom is caramelized, then flip them over.

Add 1 teaspoon of sugar to the caramelized onions and cook for an additional 12 minutes on low heat.

Once the patties are flipped, add the caramelized onions on top of each patty.

Sprinkle a generous portion of shredded Gruyere cheese on top of the onions and cover the skillet to melt the cheese.

Once the cheese is melted, place the patties on potato buns and serve.

Equipment Needed

Spice Level:

Dietary

Allergens