Burgers with Caramelized Onion, Arugula and Lemon Pepper Mayo
Wild Harvest
Wild Harvest
Recipe - Eagan East Liquor
Burgers with Caramelized Onion, Arugula and Lemon Pepper Mayo
Prep Time45 Minutes
Servings4
Cook Time15 Minutes
Ingredients
1-1 1/2 lb. Wild Harvest Grass Fed, Grass Finished Ground Beef (4-6 oz per burger patty, depending on how big you want the burger to be)
Salt, to taste
Pepper, to taste
4 brioche burger buns
4 slices provolone cheese
Arugula for topping
LEMON PEPPER MAYO:
1/3 cup mayonnaise
2 teaspoon lemon pepper seasoning
1 tablespoon lemon juice
CARAMELIZED ONIONS:
2 tablespoons butter
1 large yellow onion, thinly sliced
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
Directions
- Start by making the caramelized onions. Heat butter in a skillet over medium heat. Add onions and sauté for 5-7 minutes, stirring often until they soften and start to lightly brown.
- Stir in soy sauce and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally for about 30 minutes, until super soft and deep golden brown. If they start to dry out, add in a splash of water or broth.
- Whisk together all ingredients for lemon pepper mayo and refrigerate while you make the burgers.
- Heat grill to medium-high.
- Next, portion the ground beef into 4 evenly sized burger patties. Season both sides with salt and pepper to taste. Grill burgers for 3 minutes on one side, then flip and top with a slice of provolone. Grill for a few more minutes until the internal temperature reaches ~130˚F for medium rare.
- Toast buns on the grill until lightly browned.
- Spread mayo on the bottom bun, then top with burger patty, caramelized onions, arugula and optional:more mayo on the top bun. Enjoy!
45 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
Directions
- Start by making the caramelized onions. Heat butter in a skillet over medium heat. Add onions and sauté for 5-7 minutes, stirring often until they soften and start to lightly brown.
- Stir in soy sauce and Worcestershire sauce. Reduce heat to low and cook, stirring occasionally for about 30 minutes, until super soft and deep golden brown. If they start to dry out, add in a splash of water or broth.
- Whisk together all ingredients for lemon pepper mayo and refrigerate while you make the burgers.
- Heat grill to medium-high.
- Next, portion the ground beef into 4 evenly sized burger patties. Season both sides with salt and pepper to taste. Grill burgers for 3 minutes on one side, then flip and top with a slice of provolone. Grill for a few more minutes until the internal temperature reaches ~130˚F for medium rare.
- Toast buns on the grill until lightly browned.
- Spread mayo on the bottom bun, then top with burger patty, caramelized onions, arugula and optional:more mayo on the top bun. Enjoy!