Cook Along with Chef Deniz: Bisto Burger with Caramelized Onions, Young Gruyere, and Veal Jus

Bisto Burger with Caramelized Onions, Young Gruyere, and Veal Jus

By Chef Deniz Tarakcioglu

January 21st, 2020

Ingredients:

• 2 x 8oz of freshly ground chuck, formed into 1.5’’ patty
• 2 burger buns
• 2 large white onions, thinly sliced
• 50mL mayonnaise
• 30mL dijon mustard
• 2 slices of young gruyere or emmenthal
• 100mL demi glacé

Instructions:

• Heat your oven to 350F.
• Cook the onions on medium low heat with a pinch of sugar and salt until deeply caramelized.
• Heat up a heavy pan until almost smoking. Season the patties and sear on both sides until nicely caramelized. Transfer in the oven with cheese slices on top and cook to an internal temperature of 130F, rest and keep warm.
• Toast the buns in the oven whole as well until crispy on the outside.
• Assemble the burger with mayonnaise and dijon on both sides of the buns, meat patty with cheese, caramelized onions. Ladle demi glacé on the plate and sit the burger on top.