Prep Time: 20 Min     Cook Time: 35 Min    Total Time: 55 Min

Ingredients:

• 1 1/3 lb of Lean Ground Beef (I got this from Ben’s Meats and Deli)
• 1 Tablespoon of Parsley
• 1/2 Teaspoon of Pepper
• 1 Teaspoon of Salt
• 4 oz of Swiss Cheese
• 4 GF Buns ( I used the Udi Brand from Ben’s Meats)
• Lettuce

French Onion Spread

• 1/4 Cup of Mayonnaise
• 1/4 Cup Plain Greek Yogurt
• 2 Tablespoons of the Onion Mixture
• 1 Teaspoon of Dijon Mustard
• 1 Teaspoon of Parsley
• Salt and Pepper to Taste

For the Onions:

• 1 Tablespoon of Olive Oil
• 2 Large Onions Diced
• 1/2 Teaspoon of Salt
• 1/4 Teaspoon of Pepper
• 1/2 Tablespoon of Thyme
• 1/4 Cup of Beef Broth (I used the Inspire Brand from Ben’s Meats)
• 1/4 Cup of Red Wine (OR 1/4 Cup of more Beef Broth)

Directions:

1. In a large pan cook your onions on the stove top over medium heat with the oil and salt and pepper. Continue to cook the onions until caramelized.
2. Add the thyme and wait about a minute until adding the beef broth and wine. Continue to cook on a lower heat until most of the liquid is gone. Set aside.
3. In a separate bowl make the sauce for your buns. Stir the ingredients together then put in the fridge until your burgers are done.
4. In another large bowl make your burger patties by mixing the ground beef, parsley, salt and pepper.
5. Divide the mixture into 4 equal parts.
6. Take one quarter of the meat mixture and flatten into a very thin patty. Put a tablespoon of the onions in the middle of it before enclosing them in the meat. Make sure that the onions are fully covered by the sides of the patty and sealing any open edges.
7. Make the other 3 patties the same.
8. Preheat your grill and grill your burgers until done. When you get close to being finished your burger top with more onions and then cheese to melt.
9. Lightly toast your GF bun, then apply the spread to it and top with lettuce!

Storing:

• Leftovers last 3 days in the fridge. For optimal storage put your patties in a separate container then assemble after reheated.

Substitute:

• If you don’t have red wine to cook with you and sub it out for more beef broth.