Frugal French Onion Burger

Makes approximates 8 4oz. burgers

1 pound of 80/20 or 75/25 ground beef

1/2 pound ground pork

2 puréed Organic apples

1 8 oz container puréed Organic Mini Bella mushrooms (the drier the better)

1/8 cup maple syrup

2 T Victoria Taylor's Toasted Onion Herb seasoning
Slices of Gruyere, Provolone or Havarti  

Mix the ingredients thoroughly, patty out the meat check to make sure it is not too wet, if it is add more meat. 

Topping

Two cans of Organic French Onion Soup (I used Wolfgang Puck brand.  It is sweeter and gives a better consistency once baked.)

1 whole white onion sliced

Bake in a glass dish at 350 degrees until the topping is firm no longer soupy.  This is about 2 hours.   

For the bread you need a crusty roll.  I used Sourdough English muffins and Sourdough rolls from the bakery.  I put mayonnaise on the roll and grilled the bread on a wire rack elevated from the grill-I use a cookie rack with no plastic feet. 

Commentary:

* The pork can be omitted.  I used it because it was considerably cheaper than ground beef at the time. 

*  The Toasted Onion Herb seasoning is at TJMAXX.  I use it a lot.  I think you could substitute a dry onion soup.

*  The apples could be left out and more mushrooms added in.  That is how I usually make these burgers.  I just had some apples on hand that needed to be used.

*  If you do not have two hours, I think you could get the same effect by cooking the soup and onions on the stovetop until the onions are tender and let the mixture set without a lid.  Another options is to make them in advance and put them in the refrigerator.

*  Do not be afraid to experiment!  Let me know if you find something that works better!