If you're living in the southeast you probably just experienced a massive thunderstorm last night. Hopefully your grill didn't get damaged because you'll want to use it for this recipe. I love a good burger and posting this recipe reminds me that I don't eat enough of them. It's one of the greatest ways to eat ground beef. So American, so easy and so versatile. This variation intrigued me because I thought it seemed so fancy! It had all the ritzy ingredients like fontina cheese, vidalia onions (not that ritzy), freshly chopped rosemary and the prized truffle oil. We actually broke-down and finally bought truffle oil just for this recipe. That stuff is amazing, even if it is priced like gold —tastes like gold too. The good thing is that a little goes a long way and the flavor carries through even on something like a burger. Serves 4. Modified from Our Life in Food.
- 1 lb 90% lean ground beef
- Handful rosemary, minced
- Truffle oil (pricey, but worth it)
- Garlic powder
- Guyere cheese, shredded
- 4 thick slices Vidalia onion
- Place the ground beef in a bowl. Add the rosemary, and drizzle with truffle oil. Season to taste with salt and garlic powder. Mix well with your hands, and form into 4 burgers.
- Place the onion slices on the grill, and grill until they are nice and browned. Meanwhile, grill the burgers until they’re cooked through, about 4 minutes per side. A few minutes before you take the burgers off of the grill, top with the gruyere cheese.
- Serve the burgers topped with the onion slices and drizzled with more truffle oil.