Balsamic & Sun Dried Tomato Burgers with Caramelized Onions – Gluten Freezer Friday
These burgers pack in the flavor! Tangy sun dried tomatoes, balsamic vinegar and caramelized onions combine in a burger your family will rave about. I found the original recipe inspiration in Bon Appetit Magazine several years ago (over 10 years ago, I think. Before my youngest was even a twinkle in my eye. I’ll update when I can find the magazine in my stash), but have tweaked it to my family’s tastes and to give it freezer directions. Trust me, these are just the thing to have on hand stashed in the freezer if a pile of teens show up at your door for an impromptu get together. 🙂
You can use any Italian seasoning you have on hand, but I like to use this one for an extra boost of flavor. Yum!
The Recipe: Balsamic & Sun Dried Tomato Burgers with Caramelized Onions – Gluten Freezer Friday
- 4 tablespoons reserved oil from sun-dried tomatoes, below, or olive oil, divided
- 4 medium onions, halved, thinly sliced
- 1/4 cup balsamic vinegar
- 2 pounds ground beef or bison
- 1/2 cup finely minced drained sun-dried tomatoes packed in oil
- 2 tablespoons Italian seasoning
- 2 teaspoons ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- Heat 3 tablespoons reserved tomato oil in heavy skillet over medium-high heat. Add sliced onions and sauté until soft and starting to brown, about 10 minutes. Add balsamic vinegar. Sprinkle with salt and pepper. Simmer until onions are deep brown, stirring occasionally, about another 10 minutes, being careful not to scorch the onions. Remove onions from heat. The caramelized onions can be prepared ahead of time. If making ahead wrap and place in the refrigerator. (I oftentimes make these even the night before I need them while I am making dinner.) Separate 1/4th of the onions and finely chop.
- Line large baking sheet with parchment paper. Mix the finely chopped onions with, the ground beef, sun-dried tomatoes, the remaining tablespoon of reserved tomato oil, Italian seasoning, ground cumin, salt, and pepper in large bowl. Form mixture into 8 patties, using about 1/4 pound of meat for each patty. Transfer patties to prepared baking sheet. Cover with plastic wrap and refrigerate at least 1 hour. Patties can be prepared 4 hours ahead, wrapped and chilled.
- Pre-heat barbecue or skillet. Grill burgers or fry in skillet until cooked through, about 5 minutes per side. Top burgers with remaining caramelized balsamic onions and serve.
- To freeze: After placing patties on pan and covered with plastic, place pan in freezer until frozen solid. When frozen firm, place patties into a freezer safe container or freezer bag, separated with waxed paper. Place caramelized onions into a small freezer bag, remove as much air as possible, seal and freeze. Package onions and patties together and label.
- To serve: Thaw. Cook patties until cooked through. Leave onions at room temp or heat. Top cooked burgers with caramelized onions.
Do you like to freeze gluten free meals? Please share in the comments. I would love to hear what you have stashed!
Others burgers that freeze well: