Recipe by Rachael Ray
- 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.