French Onion Soup Burger with Gruyere and Arugula

Ingredients:

• 3 tablespoons butter
• 5 onions, 4 thinly sliced and 1 peeled
• 1 bay leaf
• Sea salt and pepper
• 1/2 teaspoon ground thyme
• 1 cup beef consomme
• 1 1/2 cups sour cream
• 2 pounds ground chicken
• 1/2 pound of Gruyere Cheese
• Fresh Arugula
• About 1/4 cup worcestershire sauce (eyeball it)
• A handful flat-leaf parsley, finely chopped
• EVOO, for drizzling
• 6 brioche buns, split

Directions:

1. Heat the butter in a large skillet over medium heat. Add the sliced onions and bay leaf; season with salt, pepper and the thyme. Cook, stirring occasionally, until deep caramel and very soft, 35 minutes. Deglaze with the chicken consomme; cook until all the liquid is almost absorbed. Let cool, then discard the bay leaf. Stir in the sour cream.
2. Preheat a griddle or large cast-iron skillet over medium-high heat. Season the beef with the worcestershire, salt (for a crusty coating) and pepper. Using a box grater, grate 3 to 4 tbsp. of the peeled onion over the chicken (this flavors the chicken  and keeps the burgers moist). Add the parsley. Mix the meat (don’t overwork) and form 6 patties thinner at the center than at the edges. Drizzle with EVOO. Cook, turning once, for 6 to 8 minutes for pink center.
3. Serve the burgers on the buns, topped with melted Gruyere Cheese and Arugula Salad topped with light lemon juice and olive oil.

Prepared by: Chef Hanna Yurkovetskaya