Balsamic caramelized onions
2 large sweet onions
2 tbsp butter
2 tbsp Balsamic vinegar
salt & pepper to taste
4 slices of raw bacon
6 – 8 tbsp crumbled/chopped smoked Gruyere cheese slices
Melt the butter in a skillet over low/medium heat. Slice the onions and add them to the skillet, then stir in the Balsamic vinegar. Turn the heat down to low and cook the onions until they are soft and there is no liquid in the pan, about 15-20 minutes. Set aside.
Combine the beef, onion, egg, oats, milk and salt & pepper. Shape into patties, about 4-5 inches wide and 3/4 inch thick. Make an indent in the center of the burger for the cheese filling.
Cover the center of the burger and cheese, with the meat from the edges of the burgers. Smooth and shape the burger until the cheese is covered. You may need to add about 1 – 2 tbsp of more meat to cover the cheese. These are best left to rest in the fridge for at least 1 hour before smoking.
Smoke for 60-90 minutes until temperature in the middle of the burgers reaches 160˚F.
Serve on a bun with all the fillings and the Balsamic caramelized onions.