1 Lb Organic grass fed and grass finished hamburger(we have actually been grinding our own)
2 Yellow large onions
2-3 Tbsp of avocado oil
4 Slices of maple bacon ( sodium nitrate free)
4 Slices of smoked gouda cheese
4 Brioche buns
1/4 cup mayo ( made from avocado oil, Primal Kitchen)
2 Cups organic spring mix
1/4 Maple Bacon Onion Jam
Salt and Pepper to taste
1/4 Cup Balsamic vinegar
1/4 Cup Olive oil
Caramelize your onions in the avocado oil. They need to be sliced thin and cooked slowly to perfection. Add the balsamic vinegar to them right as you turn them off. Keep them warm and then get your bacon cooked and drain the grease off while cooling. Form and grill your patties over medium heat. Add your cheese right at the end of cooking along with cooked bacon. Paint both sides of buns with the olive oil and grill on barbeque to achieve a toasted texture of your pleasure. To put your burgers together, load the bottom halves with generous amounts of mayo. Then add the spring mix, burgers, maple bacon onion jam and then the caramelized onions. I like to serve these with homemade baked french fries and sliced tomato and avocado. This is a PARTY IN THE MOUTH!
Makes four burgers
