Caramelized Onions:
2 Spanish Onions, sliced in half lengthwise and thinly sliced into 1/8 in halfmoons
2 T olive oil
2 T butter
1 ½  tsp salt
2 tsp sugar
2T cognac
2T beef stock

Bun Spread:
½ C sour cream
4 oz. cream cheese, room temp
½ C mayo
1 tsp worcestershire  sauce
½ tsp cayenne
Sriracha (optional- to taste)

2 lbs ground beef, 75-80% lean
Bun of your choice but something soft enough that your toppings don’t squeeze out
Gruyere cheese

For the onions: Heat a very large sauté pan, (I prefer nonstick) over medium high heat. If you don’t have one big enough use two pans. Heat butter and oil in pan and add your onions. Toss to coat. Season with the salt, pepper, and sugar and turn heat down to medium. Stirring frequently, cook onions for 20-30 minutes or until they are a nice caramel brown color. Deglaze pan with cognac and stock. Stir through and set aside until ready to use.

Bun spread: In a food processor mix together the sour cream, mayo, cream cheese, worcestershire, and cayenne. Salt and pepper to taste. Set aside until ready to use. (This is the “French Onion Dip” element. This is what takes it over the edge of richness. Use as little or as much as you dare!)

For the Burger: Form the beef into patties, about 5 to 6 ounces each or just larger than the size of your bun. Press an indent into the center of the burger with your thumb, to form a small impression. This keeps the burger from shrinking during cooking. Season the patties with salt and pepper on both sides. Place the patties on the grill and cook on the first side for 3 to 4 minutes or until nicely charred. Flip the burger, put the gruyere on top and continue to cook on the second side for 2 to 3 more minutes or until cooked to desired doneness. Top the burger with caramelized onions and spread the topping on your bun. Dig in!

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