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Carmalized Onion Burgers


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These are so easy and a definite step up from using just onion soup as a base.

Take about 10-12 whole vidailla onions (or purple, or yellow, or white) and pell the outter layer and slice about 1/4 inch slices on the half moon. In a dry crock pot layer all the onions and add 1/4 cup of Worchestershire sauce and 1 stick of butter cut into cubes. Take approx 1 tablespoon of dry bullion (vegetable, beef or chicken) and sprinkle the granules over the top. Then add 1 tsp of sugar sprinkle over top. DO NOT ADD WATER. Not turn your crock pot on low and cook for 8-10 hrs. Be careful not to faint as these cook but the smell is soooo good! After they are through place them into zip lock baggies for future use.

For the Onion burgers

Brown 2 lbs of HB and drain the fat (if any) salt, pepper and add 1-2 cups of the onion mixture. Heat till simmering. Take HB buns and toast them then scoop on the HB mixture and add a slice of cheese. Wrap in foil and heat at 350 degrees for 10mins. Remove and keep in foil and put on plates. Just take a cup of the onion misture and add to 2 cups of sour cream for an unbeliable onion dip and serve with potatoe chips. DOUBLE YUM!!

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Another take on Burgers is to make two patties each being about half of what you would normally use for a single burger. Then, put your favorite cheese (I like a good Swiss like "Finlandia" or "Kerrygold Irish Swiss" - they both have a nice 'bite') in between the two patties and seal the two patties together. Make sure they are sealed completely so the cheese does not leak out while cooking.

Serve as you like with your favorite seasoning and condiments. The nice "surprise" of cheese in the center of the burger is really nice.

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