YIELD: 12 servings
Caramelized onions: 4 lbs. yellow onions, peeled, sliced 1/8" thick
12 oz. unsalted butter
2 1/2 tsps. salt
1 tsp. black pepper, fresh ground
2 tsps. fresh minced herbs, such as thyme, rosemary, sage or savory (optional)
12 burger patties
2 Tbsps. Worcestershire sauce
Salt and pepper, to taste
12 sourdough rolls
1 1/2 cups Caesar dressing, homemade or prepared
1/2 cup Parmesan cheese
1 lb. romaine lettuce, chopped
3/4 cup Caesar dressing
12 oz. caramelized onions (see recipe below)
12 lettuce leaves
24 tomato slices ,
6 oz. spiced, sweet potato chips
1. FOR ONIONS: Place onions, butter, salt and pepper in a heavy sautè pan. Cook mixture slowly over low heat stirring often.
2. After about 10 minutes, onions will begin to turn golden brown. If herbs are desired, add to onion mixture. Continue to cook an additional 15 to 20 minutes until all onions are translucent, tender and golden brown.
3. Cool onions on a sheetpan in the refrigerator, then place in an airtight container and keep refrigerated until ready to use. (Onions may be made ahead and kept refrigerated for up to 5 days. To re-heat, warm over medium-low heat in a sautè pan.)
4. FOR BURGERS: Brush burger with Worcestershire sauce; sprinkle with salt and pepper. Place on grill and cook to temperature.
5. TO ASSEMBLE PER ORDER: Place sourdough roll on salamander oven to heat, or toast on grill. Spread 1 Tbsp. of the Caesar dressing on both halves of heated rolls. Place Parmesan cheese on bottom half of bun; place cooked burger on top of Parmesan cheese. Arrange both buns side up on serving plate.
6. Toss romaine lettuce with Caesar dressing; arrange over the top half of bun. Cover with caramelized onions. Place lettuce leaf, tomato and sweet potato chips on plate next to burger.
Recipe and image provided by the National Onion Association.