Servings: 4
Prep time: 20 minutes
Cook time: 25 minutes
Ingredients
- 450 g (1 lb) ground beef, medium-lean
- 15 ml (1 tablespoon) vegetable oil
- 2 yellow onions, finely sliced
- 15 ml (1 tablespoon) butter
- 15 ml (1 tablespoon) maple syrup
- 1 crisp apple, such as Honeycrisp or Gala, sliced very thinly
- 8 slices of sharp cheddar cheese
- 4 brioche burger buns
- 30 ml (2 tablespoons) mayonnaise
- 15 ml (1 tablespoon) Dijon mustard
- 10 ml (2 teaspoons) apple cider vinegar
- Salt, to taste
- Pepper, to taste
Preparation
- In a large skillet, melt the butter over medium heat. Add the onions and a pinch of salt.
- Cook for 12 to 15 minutes, stirring frequently, until they are very tender and golden brown. Add the maple syrup and continue cooking for 2 minutes. Keep warm.
- In a small bowl, mix together the mayonnaise, Dijon mustard, and apple cider vinegar. Set aside.
- Divide the ground beef into 8 equal portions and gently shape into balls, without packing the meat too tightly.
- Heat a large cast-iron skillet or griddle over high heat with the oil. Place a few meatballs at a time on the skillet or griddle, leaving enough space between them. Using a sturdy spatula, immediately flatten them into very thin patties. Season with salt and pepper.
- Cook for about 2 minutes, until the edges are golden brown and crispy. Flip the patties and place a slice of cheddar on each one. Continue cooking for 1 to 2 minutes, until the cheese is melted and the beef reaches an internal temperature of 71°C (160°F).
- Cut the buns in half and toast them, cut side down, in the skillet for 1 to 2 minutes.
- Spread sauce on the bottom halves of the buns. Layer two cheddar patties, a few thin slices of apple, and a generous portion of caramelized onions. Top with the top half of the bun and serve immediately.
