Grilled Steak Burgers and Caramelized Onions

Perfect for a Kicked Up Father's Day Barbecue

From the kitchen of Emeril Lagasse

Ingredients

Burgers

2 large good-quality hamburger buns (or kaiser rolls), split in half

1 pound ground top sirloin

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup sharp cheddar cheese (grated)

4 strips applewood-smoked bacon, cooked until crisp and drained

3/4 cup iceberg lettuce, shredded

Condiments of choice (such as ketchup, mayonnaise, mustard)

Caramelized Onions

1 tablespoon unsalted butter

2 cups yellow onions, peeled and very thinly sliced

1/2 teaspoon Worcestershire sauce

1/2 teaspoon hot sauce

1/2 teaspoon sugar

Pinch salt

Cooking Directions

Steak Burgers

Preheat the grill and preheat the oven to 350°F. Arrange the buns, split side up, on a baking sheet.

Form the meat into two large patties, 5 to 6 inches in diameter, and sprinkle each side with 1/8 teaspoon of the salt and 1/8 teaspoon of the pepper. Place the patties on the grill and cook for 5 to 6 minutes. Flip, place 2 tablespoons of the grated cheese in the center of each patty, and cook for 5 to 6 minutes longer for medium-rare. (Alternatively, the patties can be cooked in a large skillet preheated over medium-high heat for the same length time.)

Meanwhile, warm the buns in the oven, about 4 to 5 minutes.

To serve, place the bottom buns on 2 large plates and top with the shredded lettuce. Place the patties on the lettuce and arrange 2 strips of bacon and 1/4 cup of the caramelized onions on each patty. Place the top buns on each burger and serve with the red bliss potato chips on the side and condiments of choice.

Caramelized Onions

Melt the butter in a medium skillet over medium-high heat. Add the remaining ingredients, reduce the heat to medium-low and cook slowly, stirring occasionally, until golden brown and caramelized, 15 to 20 minutes.

Remove from heat and serve either warm or at room temperature.

(Recipe courtesy Emeril Lagasse, adapted from "Emeril's Delmonico," William Morrow, 2005)