Burgers with Sweet Onion and Horsey Sauce

I love burgers like most folks, however I have strayed from the classic American cheese.  I began the journey after post workouts and requesting a hamburger with no bun and lots of blue cheese and drank a glass of red wine.  

After becoming aquainted with Madison's Weary Traveler, I fell in love with Bob's Bad Breath Burger.  They use cheese but it's cream cheese and sauteed onions.  If you can call this perfect, it's pretty darn close.  The awesome thing about using cream cheese is that it softens and blends so nicely with the onions.  

The pub has a cozy feel with the burgundy walls and beautiful wood work. Enjoy listening to the relaxing music as you sip on a drink and check out the wall art on display as you dine on lunch.

The inspiration behind this burger came from frequenting summer lunches at the Weary Traveler.  This recipe is a sweet and spicy.  A nice creamy blend of the onion and the horseradish mellowed out by the mayonnaise.  It's more of a silky texture over the heavier cream cheese in comparison.
 

If the Onion Horseradish dip isn't available at your grocers, here's the link to order online:  http://www.robertrothschild.com/product/product-results.aspx?sid=1&category+name=Dips



Ingredients:


1 lb. Ground Sirloin
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Mc Cormick Montreal Steak Seasoning
1/4 Cup red wine such as 337 or Root 1 (Cabernet Sauvignon)

Salt and Pepper to taste
1/2 Vidalia onion, sliced
3-4 slices Apple wood smoked bacon, cooked until crisp
3 Tablespoons of Mayonnaise (not Miracle Whip)

2 teaspoons of Robert Rothschild Onion Blossom Horseradish Dip
Wheat Hamburger Buns


In a medium skillet warm the oil on medium heat.  Add the sliced onions and season generously with the salt and pepper.  Saute until caramelized, about 15 minutes and set aside.


While the onions are cooking, prepare the patties.  In a medium sized bowl add the hamburger, Montreal steak seasoning, and red wine.  Pat into 4 patties and lay on waxed paper and set aside.



In a large skillet, add bacon.  Cook until crisp, do not drain grease.  Move bacon to a plate lined with paper towels and allow to cool. While the pan is hot, add patties sear on both sides.  Reduce heat and cook through to desired doneness.



While the burgers are cooking, mix the sauce up.  in a small bowl combine the mayonnaise, onion horseradish dip, and onions and stir until blended.


Assembly:  Bottom of  bun: bacon, hamburger, 1-2 Tablespoons of sauce, Top of bun