So, even Hamburger Week and unResolution Month can be a little hoity toity with

Caramelized Onion and Brie Burgers with Gruyere

Okay, you’re never going to believe me but one of my all time favorite pizzas is take some nice pizza dough, baked in the oven until it’s done.  Then while the crust is still warm, slather that thing with some nice goat cheese and then top with caramelized onions and mission figs.  See, I don’t believe it myself.  I really should be more of a Super Supreme fan.

But I do like those pizzas and I like to serve them when I throw parties.  I find they are the nice elegant, nose-in-the-air appetizer that complements the pigs in a blanket so well.  (People who have read a few of posts don’t know if I am kidding or not.  My long time readers know I’m dead serious.  In a comedically light kind of way.)

But anyway, when I got to thinking about what burger I would serve if I was running a fine dining establishment (yes, I actally spent time pondering this question), it came to me.  If caramelized onions, goat cheese, and figs were hoity toity enough for the other great American snack food (pizza), they’d be good enough for the greatest American snack food: burgers.*

And so I present caramelized onion, fig, and goat cheese hamburgers with gruyere for this, the final day of Hamburger Week because if we’re going to go out, let’s do this thing all white tablecloth-like.

Caramelized Onion, Fig, and Goat Cheese Burgers with Gruyere

This recipe uses plain sliced figs used sort of like red onion slices are used at the very non-hoity toity Applebee’s down the street.  (Don’t ask how I know that.  Please don’t ask.)  However, if you have some fig balsamic or fig port sauce or fig chutney, knock yourself out.  You’ll find that the fig flavor is going to be a lot more intense, which for most people is a good thing.

Also, I topped these burgers with a little gruyere cheese.  Not that I thought they needed more calories, but because the gruyere was good topping glue.

You will need:

• 2 tablespoons butter
• 1 onion, sliced
• Salt and pepper
• 2 pounds hamburger
• 4 buns
• 4 figs, sliced
• 8 ounces goat cheese
• 4 ounces shredded gruyere

In your skillet, melt the two tablespoons of butter over medium-high heat and then drop in the onions.  Cook for six to eight minutes or until they start to brown.  Then set the heat to low, cover, and come back in forty-five minutes to an hour and fifteen.  Your onions should now be golden brown and sweet.

Now, get out your (cast iron) skillet and follow The Recipe for the Perfect Hamburger.

Once you are done, smear the goat cheese on the burger so it gets slightly melty then construct the burgers with a bun, a burger, and some figs.  Top with gruyere immediately so that it melts.  (You may need a broiler for perfect meltiness.  Just be careful.)

Either way, once you’re done…enjoy!

* Yes, I used told that joke once.  But it’s still funny.