1lbquality ground beef, seasoned with salt and pepper, and shaped into 4 patties
3tbspolive oil
3tbspbutter
Kosher salt
freshly ground black pepper
2medium onions, cut into 1/4-inch (0.64-cm) slices
1/4cupapple brandyrecommended: Paul Masson brand
1Honey Crisp apple, peeled and cut into 1/4-inch thick (0.64-cm) slicesor other sweet variety
4slices brie cheese, for melting (if desired)
1/4cupmayonnaise (optional)
Hamburger buns, for serving
Instructions
In a large skillet over medium-high heat add the olive oil and butter. When the oil is hot and the butter is melted, add the onions. Lightly season with salt and briefly stir to combine.
Nestle the burgers into the skillet. As the burgers cook, they will shrink a bit and gently moving the onions around will be easier. To deeply caramelize the onions, they’ll need to cook for roughly 18-20 minutes, lowering the heat a bit if necessary to prevent burning. Noting that the burgers will be removed when they are cooked to your likeness. (*see chart below)
Prepare to cook the burgers for about 8-10 minutes for a burger that is no longer pink inside. If a rarer burger is preferred, cook to desired likeness and transfer to a plate tented with foil to keep warm, and finish caramelizing the onions. Add the brie to the burgers during the last couple of minutes of cooking, covering the skillet if necessary to help facilitate the heat and melt the cheese.
Remove the burgers if you have not already done so and transfer to a warm plate. Turn off the heat under the skillet and add the brandy. Stir to mix well and return to medium heat, bring to a boil, and scrape up any brown bits that have accumulated on the bottom of the pan – stir them in, there’s lot’s of flavor there! Cook the brandy for about 1 minute then add the sliced apples. Gently stir and toss to combine until warmed through, about 1 minute more. The apples should retain just a subtle bite, don’t overcook or they risk turning mushy.
(optional) To serve, spread a thin layer of mayonnaise to the inside of the top portion of the hamburger bun.
Add the burgers to the buns and top with the hot onion and apple mixture.
Notes
Use this as a guide, flipping burgers once at the half-way mark. A meat thermometer is the most reliable way to check the internal temperature - insert the thermometer into the middle/thickest part of the burger.
MEDIUM-RARE
130-135°F
6 minutes
MEDIUM
145°F
7-8 minutes
MEDIUM-WELL
150-155°F
9 minutes
WELL-DONE
160-165°F
10 minutes
Pro Tips:These burgers can be cooked separately from the onion and apple topping, if desired – especially if a more rare burger is preferred, or if the weather permits grilling the burgers instead. If you have a favorite way to cook your burgers, stick with that, and simply top them with the onion and brandied apples for a new twist.Consider swapping out the brie for blue cheese! You don’t have to melt the blue cheese, simply add it at the time of serving, then top with the hot onion and apples mixture.Don’t have apple brandy on hand? White wine works beautifully, too.