Makes 6 burgers.
- 3 tbsp (45 mL) butter
- 1 sprig fresh thyme
- 2 large Spanish onions, thinly sliced
- 1/2 cup (120 mL) dry white wine
- 1/2 cup (120 mL) veal or chicken stock
- Salt and pepper to taste
- 2 lbs (1 kg) ground Ontario veal
- 1 egg
- 1/4 cup (60 mL) dry white wine
- 2 tbsp (30 mL) Worcestershire sauce
- 1 tbsp (15 mL) garlic powder
- 1 tbsp (15 mL) onion powder
- 1/2 cup (120 mL) breadcrumbs
- 1 tsp (5 mL) salt
- 2 tsp (10 mL) ground pepper
- 1/2 cup (120 mL) Gruyere cheese grated
- 6 slices of Gruyere cheese
- 6 brioche buns
Preheat the oven to 400 °F (204°C)
In a sauté pan warm the butter and thyme on medium heat, add the onions and slowly caramelize for about 20-25 minutes or until they are golden brown. Deglaze the pan with white wine and stock and cook the liquid completely out. Salt and pepper to taste. Reserve.
In a bowl place the ground veal and add in the egg, white wine, Worcestershire sauce, garlic and onion powder, breadcrumbs, salt, pepper, and grated Gruyere cheese. Combine until all the ingredients are mixed well into the meat. Divide the meat into 6 parts and form your burgers. Using your fingers create a well in the centre of the burger so the middle is thinner than the edges for more even cooking.
Line a rimmed baking sheet with aluminum foil. Place a wire rack over the foil-lined sheet pan and lightly coat the wire rack with cooking spray. Place the burgers on the rack, spacing them apart. Cook the burgers about 17-20 minutes or until temperature reads 160°F (71°C). At about 15 minutes place the sliced Gruyere cheese over the burgers.
Build your burger by layering the bun, veal burger with melted cheese, caramelized onions and lastly the top bun.
Source: Chef Vanessa Gianfrancesco (CookingwithV.com)