Total time: 1 hour, 25 minutes
Note: From chef Andrea Tamburini of Tower Bar and the Terrace in the Sunset Tower Hotel. For the Dijon crème fraîche, mix 4 tablespoons crème fraîche with 2 tablespoons of Dijon mustard; refrigerate until ready to use.
1 large Maui onion, or 2 medium sweet onions, cut in half, peeled and sliced 1/2-inch thick
1/4 cup olive oil, divided
2 pounds freshly ground
sirloin, 22% fat
1 teaspoon sea salt
Freshly ground black pepper
8 ounces Brie, sliced about 1/8-inch thick
4 good-quality sesame seed buns
2 cups lightly packed wild
1 heirloom tomato, cut in 4 slices
1. Caramelize the onions in 2 tablespoons of the olive oil over low heat for about 45 minutes, covered, until dark golden brown.
2. Mix the ground sirloin with 2 tablespoons of olive oil, salt and pepper, and then form into four patties, about one-half-inch thick. Grill the burgers over high heat, preferably on a wood-burning grill and preferably to medium-rare, about 2 to 4 minutes per side. Remove from the grill and immediately top each burger with the slices of Brie.
3. Grill the burger buns so that they are crispy and browned.
4. Place each burger on a grilled bun and top with arugula, a tomato slice and caramelized onion. Spread the Dijon crème fraîche onto the top half of each bun. Serve.
Each serving: 890 calories; 52 grams protein; 29 grams carbohydrates; 2 grams fiber; 63 grams fat; 25 grams saturated fat; 195 mg. cholesterol; 1,274 mg. sodium.Copyright © 2014, Los Angeles Times