Drunken Burgers With Marsala Onions
Ingredients
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1 lb./455 g ground chuck
- 4 garlic cloves, peeled and minced
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½ tsp. kosher salt
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¼ cup fresh Italian (flat-leaf) parsley, chopped
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¼ tsp. ground clove
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¼ cup extra virgin olive oil
- 1 cup Marsala wine
- 2 tbsp. balsamic vinegar
- 2 medium yellow onions, sliced thin
Directions
Prepare burgers
- Season beef with salt and pepper. Using the Hamburger Press & Keepers Deluxe Set, divide ground beef evenly between 4 keepers
- insert press to form patties. Refrigerate until ready to marinate.
Make marinade
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In the base of the Supersonic Chopper Tall fitted with blade attachment, add garlic, salt, parsley, clove, olive oil, Marsala, and balsamic. Cover and pull cord until garlic is minced.
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Pour marinade into the base of the Season-Serve container and add onions.
Marinate
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Place burger patties in marinade. Seal and refrigerate 3 hours.
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Flip Season-Serve container to marinate other side of patties and refrigerate an additional 3 hours or overnight.
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Remove burgers from marinade.
Cook
- On a medium grill, or in a non-stick skillet over medium heat, cook burgers 6 minutes
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Flip and cook an additional 3 minutes or until burgers register 155° F/66° C.
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Meanwhile, pour marinade and onions into a non-stick skillet. Bring to boiling, reduce heat to medium.
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Cook, stirring occasionally, until marinade thickens and onions become soft, about 8 minutes.
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Serve burgers with Marsala onions and your choice of buns.
