BURGER OF THE MONTH: Buttery Burgers & Onions on Toast

This butter burger is an ode to Wisconsin, on toast. I cook onions in butter, cook my burgers in the buttery drippings and serve with the onions on top.
Buttery Burgers & Onions on Toast

Recipe by Rachael Ray

  • 4Servings


  • 2 large or 4 small onions
  • 4 tbsp. butter
  • 1 tbsp. fresh thyme leaves or 1/4 tsp. dried thyme
  • 1 bay leaf
  • Salt and pepper
  • 1/2 cup beef stock
  • 1 1/2 lbs. 90% lean ground beef, best quality, at room temperature
  • 1 tbsp. Worcestershire sauce
  • 2 cloves garlic, grated or pasted
  • 8 slices cheddar or 8 oz. coarsely grated white sharp cheddar, preferably Wisconsin
  • 1 bunch upland cress
  • 8 slices 3/4-inch-thick white bread, toasted


1. Grate enough of 1 onion to measure 3 tbsp. with the juice; reserve for the burgers. Quarter and thinly slice the remaining onions. In a large cast-iron skillet, heat the butter over medium. When it foams, add the sliced onions, thyme and bay leaf; season with salt and pepper. Cook, stirring frequently, until caramel in color and very soft, 20 to 30 minutes, adding the stock during the last 5 minutes of cooking. When the stock is absorbed, use a slotted spoon to transfer the onions to a medium bowl. Reserve the skillet with the drippings.

2. In another medium bowl, season the beef. Mix in the grated onion, the Worcestershire and garlic. Form into 4 patties (thinner in the centers for even cooking).                   

3. Reheat the skillet over medium-high. Add the patties and cook 8 minutes, turning occasionally.

4. Top the patties with the cheese during the last minute or two of cooking, tenting with foil to melt.

5. Divide the upland cress among 4 slices of toast; top with the buttery burgers, buttery onions and the remaining 4 slices of toast.