Not-For-First-Dates Sweet Onion Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.

My husband’s love of onions.


1-1/2 Pounds Organic Grass Fed Beef, 15-20% fat
1 Cup Dehydrated Onions
1 Cup Bread Crumbs
1 Egg
1/4 Cup Sugar
2 Vidalia Onions (or other sweet onion)
3 Tablespoons Garlic Olive Oil
1 Tablespoon Sugar
12 Tablespoons Ken’s Lite Vidalia Onion Dressing
6 S. Rosen’s Onion Buns
2-3 Tablespoons Garlic Olive Oil for grill


Heat 3 tablespoons olive oil in a medium saucepan over low heat. Slice Vidalia onions very thinly and add to saucepan. Cook over low heat, stirring occasionally, approximately 30 minutes. Add 1 tablespoon of sugar and stir, continuing to cook another 10-15 minutes, until completely caramelized.
While onions are cooking, stir together 1/4 cup sugar, dehydrated onions and bread crumbs in a large bowl. Add ground beef and egg and mix thoroughly to combine. Divide into 6 equal parts and form patties approximately 1/2 ” thick.
Brush grill with olive oil and place patties on grill, cooking to desired doneness, approximately 4-5 minutes per side.
To assemble burger, spread 1 tablespoon vidalia onion dressing on bottom bun, put patty on top. Spread another tablespoon of dressing on top of burger and 1/6 of the caramelized onions, place remaining half of bun on top.