Balsamic Caramelized Onion Turkey Burgers

It’s the secret to absolutely delicious, crap-ton-of-oil-not-needed, caramelized onions and they make this burger so. freaking. good. They may be a little different from your run-of-the-mill caramelized onions, but only because this ingredient makes them even better. I know, you want to know what it is, right?!
I want to start off by saying that I played and played with the seasoning of this burger, I wanted it to be relatively simple, yet flavorful. I didn’t want any particular flavor to overpower, because I wanted those glorious onions to be the star of the show. And they so are. Gawd those onions are good. But I digress… me and the fam LOVE the way these turned out and the amount of seasoning in them. To me, they’re spot on and just perfect, but your taste buds just might be different than mine and that’s ok!

Ingredients

• Balsamic Caramelized Onions:
• 3 large onions (any kind will do, but I usually use white or red), cut in half and then sliced
• 1/2 cup balsamic vinegar
• Burgers:
• 2 lbs ground turkey
• 1/2 cup finely chopped onion
• 2 TBS Worcestershire sauce
• 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 2 tsp (3 large cloves) of garlic, minced
• 1 Tbs dried thyme
• Toppings:
• 8 slices provolone cheese
• balsamic caramelized onions
• whatever you want to put it on: whole wheat bun, english muffin, pita, greens, etc..

Instructions

1. Make the balsamic caramelized onions:
2. Put your sliced onions and vinegar in a large skillet with a tight fitting lid. If you don't have one you can use a pot instead, but the process may take a bit longer. Cover and cook over medium heat about 20 minutes.
3. Take off the lid and continue to cook, stirring every few minutes, until there is no liquid left. Once this happens, the onions will start to caramelize. You'll then add 1/3 cup of water, stirring again until there is no liquid left. Repeat this process until onions are fully cooked and caramelized. Set aside.
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for full instruction please see : thefoodieandthefix.com

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