Steakhouse burger

Steakhouse burger (Mel Melcon / Los Angeles Times / June 14, 2013)

Caramelized onions

6 to 8 sweet onions, preferably Maui

Extra-virgin olive oil


Ground black pepper

2 teaspoons sugar

1. Halve the onions and thinly slice. Place the onions in a bowl and toss with enough olive oil to lightly coat.

2. Warm a large cast iron skillet or Dutch oven over medium heat. Add one-fourth cup olive oil and when the oil just starts to shimmer, add the onions. Cook the onions over medium heat, stirring infrequently.

3. After about 20 minutes, stir in one-half teaspoon salt and a few grinds of pepper, along with the sugar. Cook an additional 30 minutes, stirring occasionally.

3. Reduce the heat to low and continue to cook until the onions begin to caramelize, and their volume has reduced by more than half, 45 minutes to an hour. Remove from heat and remove the onions, leaving any leftover bits and juices in the pan (the pan will be used to make the steak sauce).

Mushroom reduction

2 pounds mixed Crimini and Baby Bella mushrooms, thinly sliced

2 tablespoons butter

2 tablespoons extra-virgin olive oil

1 large shallot, diced

3 garlic cloves, smashed


Ground black pepper

2 tablespoons Madeira wine

In a large cast iron skillet, melt the butter and oil over medium-low heat. Add the shallot and garlic, cooking until the shallot is nearly translucent, 6 to 8 minutes. Stir in the mushrooms and season with one teaspoon salt and several grinds of pepper, or to taste. Cook, stirring occasionally, for 1 to 2 hours until the mushrooms are soft and reduced in volume by over half. Add the wine and, off heat, carefully light a match over the wine to burn off the alcohol. Continue cooking for another 30 minutes, stirring frequently, to give the flavors time to combine. Remove from heat and place the mushrooms in a bowl.