This week’s building block recipe is caramelized onions. The batch makes enough for two meals, this one and the pork tenderloin with caramelized onions. If you’re like me, you just can’t get enough of the onion’s gooey sweetness. This burger is moist and full of flavor. I combined nitrate-free Italian sausage with grass-fed ground beef, mixed in a few ingredients I had on hand, and added just a bit of spice. It was a great balance to the sweetness of the butternut squash and caramelized onions.
If you are making this when you don’t have caramelized onions on hand and have no time to make them, just substitute grilled onions—any type will work, but Vidalia is probably the best substitute. I also made the butternut squash in advance; you can make it a couple days ahead and just warm it up before serving.
Enjoy any leftover butternut squash mixed in with your eggs at breakfast or top the squash with cinnamon and eat it with a spoon for a snack. This is a hearty burger with all of the meat and veggies in the main course. Just add a quick raw veggie side. Enjoy!
This recipe uses caramelized onions.
- bulk Italian sausage - 1 pound
- grassfed ground beef - 1 pound
- onion - 1/2 cup, finely chopped
- sweet red pepper - 1/2 cup, finely chopped
- garlic cloves - 2, finely minced
- crushed red pepper - 1/2 tsp, or more, to taste
- pastured eggs - 1
- sea salt - to taste
- freshly ground black pepper - to taste
- extra virgin olive oil -
- Toppings and Garnish
- butternut squash - 1 small or medium, peeled, seeded and cut into one-inch chunks
- extra virgin olive oil or coconut oil - 1 Tbsp
- caramelized onions - 1/2-1 cup
- large lettuce leaves -
- Preheat oven to 400º F.
- Melt coconut oil in a large, rimmed baking dish. Add butternut squash and toss gently to coat.
- Bake for 20 minutes or until soft.
- Process in a food processor until pureed.
NOTE: This can all be done in advance. Try to get it done the night before or morning of the meal to simplify your life.
- While squash is cooking, preheat grill to medium high. Mix sausage and ground beef in a large bowl until they are well combined.
- Add garlic, onion, red pepper, egg, and red pepper flakes. Stir with a spoon or use your hands to thoroughly combine. Season with salt and pepper.
- Divide mixture into 6 patties. Drizzle each side with olive oil and season with salt and pepper.
- Grill burgers to your desired degree of doneness, about 5 minutes on each side.
- To serve, divide lettuce leaves evenly among plates. Top with a burger. Spoon squash on top and then add caramelized onions.