- Caramelized Onions: Slice the onions thinly and place them in a skillet with butter over low heat. Let them cook down for about 10 minutes, then add the dark beer, sugar, and adjust the salt. Allow it to reduce until there are no more liquids left, and set aside.
- Heat the skillet well and add a bit of butter to melt. Cut the buns in half and toast them for about 3 minutes. This will prevent the bun from getting “soggy” when it comes into contact with the meat.
- Place the burger in the skillet, sprinkle with VPJ SaltGrass, and do not move it anymore. It will begin to grill. Only flip it when the bottom half is cooked, meaning it has formed a crust. This ensures the burger remains juicy. Flip it, repeat the seasoning process, and let it reach the desired doneness.
- Place the cheese on top of the burger and add about two tablespoons of water to the skillet. Cover the skillet and let it cook for another minute, just until the cheese melts.
- Assembly: Spread mayonnaise or another sauce on the bun, add the burger with the melted cheese, and finish with about 2 tablespoons of caramelized onions. It’s ready to serve!
VPJ Burger with Caramelized Onions and Gorgonzola
- 00:50
- Serves 1 Person
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Ingredients
- 1 VPJ Angus Beef Burger (180g)
- 100g of Gorgonzola
- VPJ SaltGrass (salt with pepper)
- 2 large onions
- 200ml of dark beer
- 50g of butter
- 1 teaspoon of sugar
- 1 hamburger bun (brioche)
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