Need Burger Bar Idea

REC: Carmelized Onions with Barbecue Sauce

These are really good!! Double or triple for your crowd!! They go fast.

Carmelized Onions with Barbecue Sauce

Silky and sweet, these onions add a sophisticated touch to adults' burgers

2 tablespoons olive oil
2 large onions, cut into 1/8-inch-thick slices
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/3 cup canned beef broth
1/2 cup purchased barbecue sauce
1 1/2 tablespoons apple cider vinegar or white vinegar

Heat oil in large skillet over medium-high heat. Add onions, salt and pepper; cook until onions begin to brown, stirring frequently, about 8 minutes. Add broth, barbecue sauce and vinegar. Reduce heat to medium; simmer until sauce thickens, stirring occasionally, about 15 minutes. (Can be made 1 day ahead. Cover; chill. Rewarm before serving.)

Makes 4 adult-size servings.

Bon Appétit
June 2000

 
One more - what is popular here is simple - combine ketchup and

mayonnaise, and add pickle relish. Called 1000-Islands dressing - I think it might be a local thing, though, so I wanted to post it in case you have never heard of it. Similar to what McDonald's uses in their Big Macs (that is my one downfall when it comes to fast food!), but I think they add honey to it, too.

 
I am not touching the BBQ. That's Boy Friends only contribution

to cooking.
I actually prentend to be a little scared of the "open fire" so he does it because he's a gentleman.

So I'm wondering, do you think the same strategy would work fro the dish washer? (It's scary with the steam coming out of the door when you open it, right??)




....I guess not! smileys/wink.gif

 
Since we are on the burger subject, any favorites for making more flavorful burgers themselves?

 
What I posted just above, worked really well. Plus the bacon. The horseradish was an

experiment as well as the smoke. They really were good. (unfortunately)

 
Hah! Could have. Mine just refuses to test soneness of meat. I am trying to get him to do it

by touch but he will not take responsibility in any fashion.

But really, he's pretty good about burgers. (put that in the past tense)

 
nope... not making it up, this is all in addition to the beef and cheese and bun... I kid you not...

 
Actually your post is what got me thinking about more interesting ways to prep the meat smileys/smile.gif thx.

 
Sounds good Sandy. Do you serve these with mustard and ketchup as stated at the bottom? That

reminds me that the Silver Palate has a lamb burger stuffed with chevre and served with a raspberry sauce. I didn't care for it but the stuffing idea is a good way to add variety (and fat, of course).

 
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