French onion grilled cheeseburger (College of the Ozarks competition recipe)

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French onion grilled cheeseburger

Dobyns Dining Burger (College of the Ozarks)
Dobyns Dining Burger (College of the Ozarks)

Ingredients:

12 ounces of ground pork
12 ounces of ground beef
2 slices of bacon, roughly chopped
6 ounces of Cremini mushrooms, chopped and cooked
1 onion, julienned
2 tablespoons of butter
Gruyere cheese

Instructions:

1.) Chop mushrooms and sauté lightly in a skillet on medium heat
2.) Add chopped bacon and mushrooms to beef and pork
3.) Combine well and form into 8-ounce patties; make sure to press firmly
4.) To make caramelized onions, toss onions and two tablespoons of butter into a sauce pan on low heat, stirring every so often until onions are caramelized.

To assemble burger:

1.) Heat cast iron skillet on medium heat and lay down shredded Parmesan, then place bread down on top to toast
2.) Cook burgers to your preference and place onions and Gruyere cheese on top of burger.

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Chef Robert Stricklin and Dobyns Dining Room restaurant in The Keeter Center at College of the Ozarks will participate in The James Beard Foundation’s (JBF) Blended Burger Project™, a nationwide contest and challenge to make a “blended burger” by blending ground meat with finely chopped, cultivated mushrooms to create a delicious, healthier, and more sustainable burger.

If the restaurant on the College of the Ozarks campus garners the most votes for its French Onion Grilled Cheeseburger, the culinary students will win a trip to cook at the historic James Beard House in New York City in October 2016.

Dobyns Dining Room has chosen to feature the French Onion Grilled Cheeseburger to showcase a healthier burger, now through July 31, 2016. Blending meat with mushrooms reduces calories, fat, and sodium while adding important nutrients like vitamin D, potassium, and B vitamins. A blended burger also brings more sustainable, plant-based items to menus allowing Americans to enjoy the taste and flavor of the burgers they love, knowing it’s a healthier and more sustainable preparation.

Diners can vote and support the Blended Burger Project™:

-- Visit Dobyns Dining Room at The Keeter Center now through July 31, 2016, and ask for the “blended burger.”
-- Check out the Blended Burger Project™ website, type in Dobyns Dining Room, and vote for the French Onion Grilled Cheeseburger:
https://www.jamesbeard.org/blendedburgerproject/vote
-- Post your burger photos to social media with the hashtag #blendedburgerproject to spread the word!

When the promotion concludes at 11:59 p.m. EST on July 31, 2016, the five chefs with the most votes by consumers will win a trip to New York City in October 2016 to cook their “blended burger” dish at the James Beard House.

Follow #blendedburgerproject on Facebook, Twitter, and Instagram.