***Combine and Mix all ingredients well. Do not overmix. Pan-fry the burger patties and set aside once browned on both sides.
French Onion Soup: In
the same pan (retaining the drippings), caramelize (2) medium sized
onion, julienned. Sprinkle onions with 1 t sugar. Let them brown up.
This process takes about 5 minutes. Add (1) clove garlic, minced and 1
T tomato paste. Sprinkle with (1) T flour and let the rawness cook off
for a few mins. Stir in 2 C + 1/4 C beef or chicken broth. S & p to
taste. Add 1/2 t dried thyme. Sprinkle with fresh parsley, chopped and
a handful of grated parmesan cheese.
In keeping with the french
onion soup concept, the burger patties were suggested to be served on
cheese toasts (french bread or baguette sliced, buttered, topped with
parmesan and swiss cheese and baked) with a generous ladle of the soup.
I, however served it with rice. But, for this reason, I had to make the
"soup/sauce" thicker. Towards the end, I diluted some cornstarch in H20
and added it to the simmering soup. To plate, I placed a burger patty
on a bed of rice and topped with a generous ladle of the french onion
soup.