This tasty burger recipe is nothing short of perfection. Gourmet Omaha Steaks Burgers are loaded with caramelized Jim Beam Black® Bourbon Onions that are so good your mouth will water before each savory bite. Top them off with melty brie cheese and a little mayo, then serve with a cup of warmed beef au jus for a blissful recipe that's sure to be a memorable hit at your next get-together!
Recipe courtesy of Omaha Steaks Executive Chef Karl Marsh
INGREDIENTS:
4 Omaha Steaks New Brisket Burgers
4 square ciabatta sandwich buns
1 tablespoon mayonnaise
6 ounces brie cheese, sliced
1 cup Jim Beam Black® Bourbon Onions
2 cup Beef Au Jus*, warmed
Jim Beam Black® Bourbon Onions:
2 tablespoons Canola Oil
1 tablespoons Butter
1 large Yellow Onion, Sliced
1/4 cup Brown Sugar
1/2 teaspoon Sea Salt
1/8 teaspoon Black Pepper
1/4 cup Beef Au Jus*
1/2 cup Jim Beam Black® Bourbon
PREPARATION:
1. Prepare Jim Beam Black® Bourbon Onions ahead of time.
2. Trim a thin slice off of the top and bottom off the ciabatta bun to create a flat surface area. Then slice each bun in half horizontally.
3. Lightly spread mayonnaise on the outside of the ciabatta bun to enhance browning.
4. Place bun, with mayonnaise side down, on grill or in pan. Top each bun half with brie cheese slices to toast bun and melt cheese.
5. Grill, broil or pan-fry burger until internal temperature reaches 165°F.
6. Top burger with the caramelized onions. Place burgers on one side of the toasted buns then top with remaining bun.
7. Cut in half and serve with hot beef au jus for dipping.*
For simple au jus, mix 1 bouillon cube with 2 cups of boiling water.
Jim Beam Black® Bourbon Onions:
1. Heat oil over medium heat.
2. Add butter and brown slightly.
3. Add sliced onions and cook while stirring for about 10 minutes or until onions just begin to caramelize.
4. Add Brown Sugar, Salt and Pepper. Stir well and continue cooking.
5. When onions are caramelized, add the Beef Au Jus and Jim Beam Black® Bourbon.
6. Cook until onions have a nice brown color.
7. Remove from heat and reserve.
- Recipe reprinted courtesy of Omaha Steaks