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Burger Dip

Burger, check! Cheese, check! Caramelized Onion, check! French dip, check!

Breakfast was – Freezer Pancakes

Lunch was – Moroccan Chickpea Stew

Start by slicing 3/4 medium onion. This will cook down a lot, like a lot lot. Melt some butter in a shallow pan, and add the sliced onion, cook over low heat .. forever.
Take thawed ground beef from the fridge and unwrap. Two patties = 1/4 pound serving.
Press the two patties together to begin forming one oblong patty.
Press onto a square of wax paper or parchment paper and measure to be slightly larger than the sausage bun. It will be thin so the paper will help transfer to the pan.
  • starting to get some color
  • getting jammy
  • too dry
  • Touch of beef stock
  • Still not there
Meanwhile back to the onions.
Cut a thin slice from the sausage roll. Corrects the meat to bread ratio.
Slices of mozzarella and Irish cheddar.
  • Dark and caramelly sweet.
And back to the onions.
In the same pan that cooked the onions, add 3/4 cup stock, turn the heat to medium and loosen all the bits on the bottom of the pan.
Add 1/2 teaspoon beef bullion, a sprig of thyme, and a tablespoon of Worcestershire. Simmer to reduce.
Butter the roll halves and sprinkle with garlic powder. Toast under the broiler until golden.
Heat the grill pan over high heat. It will smoke so have the exhaust fan on.
Flip as soon as it gets good grill marks – literally 1-2 minutes.
Place the patty on the bottom bun.
Top with caramelized onion and the sliced cheese. Pop back under the broiler.
Just to get the cheese gooey melty.
Serve with the au jus dip and a side salad.
So good!
Save any leftover au jus, use as beef stock for sauces/soup.

Angel

I have always cooked, I was that person who could make a meal from an empty fridge. I have lived alone and with large and small families, I have cooked for camps on wood stoves, and in professional kitchens. I have lived and worked all over the west from Montana, to Seattle to Arizona to San Diego. I have traveled, maybe not 'all over the world', yet, and have collected tastes recipes and techniques everywhere, and every one I meet.

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