Prep Time: 5 minutes
Cook Time: 20 minutes
Make-Ahead: Onions can be cooked up to 2 days ahead, cooled, covered, and refrigerated. Rewarm onions, covered, over medium-low heat before using. Patties can be formed up to 4 hours ahead, covered and refrigerated.
1 tbs. butter
1 lb. yellow onions, peeled, thinly sliced
1 tbs. Bourbon whiskey (optional)
1 tbs. light brown sugar
1 lb. ground beef (85% lean)
4 slices Muenster cheese
1/3 cup mayonnaise
1 tbs. Dijon mustard
4 hamburger buns, toasted
1 1/2 cups (not packed) baby arugula leaves
- In the Curtis Stone 4.5-qt Wok/Saute Pan over medium-high heat, melt butter. Add onions and cook, stirring often, for 15 minutes, or until caramelized and tender. Remove pan from heat and stir in whiskey, if using, and sugar. Season with salt and pepper. Keep warm.
- Heat the Curtis Stone 11-inch Frypan over high heat. Divide ground beef into 4 equal patties that are slightly wider than buns. Season patties with salt and pepper.
- Add patties to hot pan and cook 3 minutes, or until browned. Flip over and top each patty with slice of cheese. Cook 2 to 3 minutes for medium-rare doneness. Set patties aside on plate to rest.
- In small bowl, whisk mayonnaise and mustard. Spread buns with mayonnaise mixture and mound arugula on bottom halves. Top each bottom half with patty, followed by generous amount of onions. Cover with bun tops and serve.