Savory burger from Dish bistro

Preparation of the parmesan chip:

• 1
  Place grated parmesan in the shape of circles on a baking sheet with parchment paper. The size should be roughly the same as the diameter of the brioche.
• 2
  Then remove the baking sheet and let it cool.
• 3
  Place in the oven and bake at 180°C for approximately 5 minutes until golden.

Procedure for preparing caramelized onion:

• 1
  Slice the onion into thin half-moons.
• 2
  Heat butter in a pan with a little oil, so it doesn't burn.
• 3
  Sauté the onion in butter until dark golden, then sprinkle with sugar and let it caramelize.
• 4
  Finally, add balsamic vinegar, mix thoroughly, lightly salt, and let it cook for a few more minutes until the liquid evaporates.

Preparation of the burger itself:

• 1
  Beef needs to be thoroughly chilled before grinding.
• 2
  Clean the meat, cut it into larger strips, and grind it. After grinding, work it thoroughly, weigh out 150g portions, and shape them into burgers.
• 3
  Since the meat is high quality, season it only with salt and freshly ground pepper just before grilling, like a steak.
• 4
  Cut the brioche in half and toast both halves on the grill to warm them up.
• 5
  Meanwhile, grill the burger in olive oil for approximately 2 minutes on each side. It's important to flatten the meat with a spatula into a regular patty, as meat shrinks during cooking.
• 6
  Finally, cover and leave for less than a minute to cook through. If the grill is properly hot, the burger will be cooked medium to medium-well in this time, which is exactly the doneness we need. At the same time, sauté salted and peppered mushroom slices with a slice of fresh tomato.
• 7
  When the meat is done, spread ketchup on both sides of the brioche, place the meat on the bottom half, then caramelized onion on the meat, a parmesan chip on top of that, followed by the tomato and mushrooms. Finally, cover with the top half of the brioche and serve.