herbes de provence hamburger steak with caramelized onions

I’ve been on a bit of an herbes de Provence kick lately. Maybe its the lavender giving me the Spring is coming vibes, or maybe I would really just rather be in France, (Let’s face it, it’s most definitely the latter!) but it just gives dishes such a vibrant depth of flavor. These patties came about in an effort to determine how to use yet another package of ground meat from the freezer, and I must say, the results did not disappoint!

Recipe. . . .

2 lbs. ground meat of your choice

2 tbsp. Herbes de Provence seasoning

2 eggs

Olive oil

1/2 cup panko bread crumbs

1/4 cup, plus 1 tbsp, balsamic vinegar

3 large onions, thinly sliced

1/4 cup balsamic vinegar

Salt and pepper, to taste

In a large bowl, combine herbes de Provence, eggs, olive oil, panko, 1 tablespoon of balsamic vinegar and salt and pepper.  Mix well.  Add in ground meat and thoroughly combine mixture.  Divide into 6-8 large patties.  Cover and refrigerate until ready to cook.

Heat a large skillet over medium-high heat.  Add in enough olive oil to coat the bottom of the pan.  Once the oil is hot, add in the onions and season with salt and pepper.  Cook until they begin to brown.  Add in 1/4 cup balsamic vinegar, and turn heat down to medium-low.  Cook the onions until they are caramelized and the vinegar has reduced and thickened.   Don’t rush this part.  They will need to cook for at least 20-30 minutes to get a good caramelization.  

While the onions cook, heat another skillet over medium-high heat.  Coat the hot pan with olive oil.  Cook the patties, in batches, until they are done to your desired temperature.  This will vary depending on the type of meat you use.

Serve the patties on a bed of rice topped with the caramelized onions and a side of simple roasted veggies or a simple salad.