Burger with Candied Onions, Bacon, and Cheddar

Richard Blais

Ingredients

For the candied onions

  • 2 Tablespoons  butter
  • cloves garlic, chopped
  • 1/4 Cup  sherry vinegar
  • sprigs thyme, leaves removed
  • 1 Tablespoon  sugar
  • 1 Teaspoon  freshly ground black pepper
  • 1 Tablespoon  kosher salt
  • yellow onions, halved through the root ends and thinly sliced

From Richard Blais' cookbook Try This at Home, this burger recipe exemplifies his creative thought process in the kitchen. Onions are candied in sherry vinegar for a truly unique take on caramelized onions, and bacon and Cheddar are the cherry on top of this burger sundae. 

Directions

For the candied onions

Melt the butter in a large saucepan over medium-low heat.  Add the onions, garlic, and thyme leaves and stir. Cover and cook, stirring frequently, until the onions are deep golden brown, about 45-60 minutes.

Add the sugar, salt, and pepper and stir. Replace the lid and cook for 10 minutes more.

Add the vinegar and scrape up any browned pits in the pan, mixing it into the onions. Cook until the liquid has evaporated, about 10 minutes. Transfer to a container and let cool completely, then cover and refrigerate for up to 2 weeks. 

For the burger

Nutrition

Calories per serving:

1,244 calories

Dietary restrictions:

High Fiber, Low Carb Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free

Daily value:

62%

Servings:

4
  • Fat 91g 140%
  • Carbs 48g 16%
  • Saturated 36g 182%
  • Fiber 7g 27%
  • Trans 4g
  • Sugars 10g
  • Monounsaturated 37g
  • Polyunsaturated 6g
  • Protein 59g 118%
  • Cholesterol 248mg 83%
  • Sodium 5,362mg 223%
  • Calcium 454mg 45%
  • Magnesium 111mg 28%
  • Potassium 1,175mg 34%
  • Iron 9mg 53%
  • Zinc 12mg 81%
  • Phosphorus 681mg 97%
  • Vitamin A 218µg 24%
  • Vitamin C 24mg 40%
  • Thiamin (B1) 1mg 37%
  • Riboflavin (B2) 1mg 44%
  • Niacin (B3) 14mg 69%
  • Vitamin B6 1mg 61%
  • Folic Acid (B9) 95µg 24%
  • Vitamin B12 5µg 89%
  • Vitamin D 1µg 0%
  • Vitamin E 3mg 15%
  • Vitamin K 47µg 59%
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