Spicy French Onion Gruyere Burger

Pairs well with:


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


Makes 6 burgers
2 medium-large sweet onions (Vidalia) sliced very thinly
1 tbs Colavita olive oil
2 tbs canned chicken broth
1/2 tsp hot Hungarian paprika
1/4 tsp coarse salt
2 lbs ground chuck
1/2 tsp coarse salt
1/4 tsp fresh ground black pepper
1 tbs flat leaf parsley, finely chopped
4 oz Gruyere cheese-divided in six portions
2 tbs Colavita olive oil- to brush grill
6 French bread rolls, halved – or roll of choice
2 tbs Colavita olive oil



Prepare grill to medium high heat for open grilling. Put onions, olive oil, broth, paprika and salt in grill proof 10" saute pan and cook onion mix slowly at the edge of heat until onions cooked through and lightly browned, approx 8 to 10 minutes, depending on grill. Set aside. Meanwhile, mix beef, salt, pepper and parsley in large mixing bowl. Shape into 12 patties. Then place 6 even portions of the cheese on 6 patties and top with the remaining 6 patties and seal edges carefully. Brush grill with olive oil. Grill burgers 4 minutes each side or until desired doneness. One minute before burgers are done, brush rolls with olive oil and toast lightly on grill and reheat onion mix on grill. Place one burger on each roll bottom and top with 1/6th of onion mixture, then top with roll tops and serve.