4 (8-ounce) ground-beef patties
2 cups Howie Red Onions (recipe follows), or to taste
8 slices Gruyere cheese
4 hamburger buns or English muffins
Scant 3/4 cup Dijonnaise (recipe follows), or to taste
4 cups shredded iceberg lettuce
Heat a grill over medium-high heat until hot. Grill the patties to desired doneness, about 2 to 4 minutes on each side for medium.
Just before pulling patties off grill, top each with 1/2 cup Howie Onions. Place 2 slices of the Gruyere over onions and continue cooking until cheese is fully melted. Remove and set aside in a warm place.
Toast the buns on grill and slather top half of each with a scant 3 tablespoons Dijonnaise. Place about 1 cup shredded lettuce on bottom of each toasted bun, place burger on top and then cover with bun top. Serve immediately.
Makes 4 servings.
HOWIE RED ONIONS: Slice 1 pound of peeled red onions 1/8 inch thick; set aside. In a medium bowl, whisk together 1 quart red-wine vinegar, 1/3 cup sugar and 1 teaspoon each salt and black pepper, making sure everything is dissolved. In a medium-sized heavy-bottomed pot, combine onions and vinegar mixture. Cook over high heat, stirring occasionally, until mixture is reduced by half and onions are softened, light-pink to -purple in color and slightly translucent, about 30 minutes. Pour mixture into a shallow, glass baking dish and cool before using. Makes about 2 cups.
DIJONNAISE: In a medium bowl, whisk together 1 tablespoon light-brown sugar, 2 tablespoons Worcestershire sauce, 1/4 cup heavy cream and 1/2 teaspoon ground black pepper. Mix in 1/2 cup Dijon mustard and 2 cups mayonnaise. This makes about 2 2/3 cups. Dijonnaise will keep, covered and refrigerated, up to 1 week.
— Recipe from Paul Lindsay of Pasadena, Calif.