1 big sweet onion, chopped
about 3 tablespoons of Worcestershire sauce
about a cup of fresh basil leaves, chopped (just a nice big handful of basil)
And if you want to make my sides, you’ll need:
Extra Virgin Olive Oil (EVOO)
Salt and pepper
2 avocados, sliced
Preheat your outdoor grill or indoor grill pan over medium-high heat.
Preheat a large skillet over medium-high heat and add in a drizzle of EVOO along with your chopped onion and a big pinch of salt and pepper. Saute your onion until caramelized (about 8 to 10 minutes), stirring occasionally.
Meanwhile, in a large mixing bowl, combine your ground beef, steak seasoning, Worcestershire sauce and chopped basil leaves. Divide beef into four patties. Make sure you press down in the center of each patty to avoid the burger bulging in the middle when you grill it.
Grill each burger about 6 minutes or so per side. Serve burgers on top of a bun with caramelized onions down over the tops.
To roast your tomatoes, spread the cherry tomatoes out over a foil lined baking sheet (for easy clean up) and then drizzle EVOO down over the top (about two tablespoons). Sprinkle a big pinch of sea salt down along with a pinch of pepper. Roast in a 425 degree oven about 15 minutes.
Slice up your avocado and add a little pinch of sea salt and you’re done!
A burger, roasted tomatoes and sliced avocado…that’s a great summer supper!
PS: You should make these burgers and serve them with yesterday’s Plum Berry Galette…
…we’re doing summer right over here :).