Preheat oven to 425 degrees. Cut carrots into
long, thin sticks (like fries). Ours were 3 inches
long. Thinly slice onion. Peel and finely chop
garlic. Halve buns.
Heat a drizzle of oil in a large pan over medium-
high heat. Add onion and a pinch of salt and
pepper. Cook, stirring, until lightly browned and
softened, 6-7 minutes. Add 1 tsp sugar and reduce
heat to medium. Cook, stirring, until caramelized,
3-4 minutes more. Transfer to a plate and set
aside. Wipe out pan.
Meanwhile, toss carrots on a baking sheet with a
drizzle of oil. Season with salt and pepper. Roast
until browned and tender, about 15 minutes.
Meanwhile, shape beef into two ½-inch-thick
patties, each slightly wider than burger buns.
Season all over with salt and pepper.
In a small bowl, combine mayonnaise, a pinch of
garlic, and as much wasabi as you’d like (start with
¼ tsp, taste, and add more from there). Season with
salt and pepper. Stir until very smooth with a fork.
Heat a drizzle of oil in pan used for onion over
medium-high heat. Add patties and cook until
browned and cooked to desired doneness, 3-5
minutes per side.
While patties cook, microwave 1 TBSP butter in a
small microwave-safe bowl until melted, about 30
seconds. Brush onto cut sides of buns. Place buns,
cut sides up, on sheet used to bake carrots. Toast
in oven until golden, 3-5 minutes. Fill toasted
buns with patties, caramelized onion, and
horseradish aioli. Serve with carrot fries on the
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