Bon-A-Part Open Face Burger

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This is a unique open-face burger. Parmesan grilled bread topped with a charred hamburger patty, topped with pub cheese and grilled onions. One of my all-time favorite ways to eat a burger. This one needs a fork and knife.

Here we go again…… you see, there was this restaurant……. I’m sure you get tired of hearing that (if you aren’t tired of hearing it you probably will be because I say it A LOT). There was this one time…..

The inspiration for this burger truly comes from a restaurant that had been a staple in my hometown. The Little Corporal. But there was nothing little about it, it was a big deal. Back in the day Barry Manilow performed in the lounge when he was only 24 years old.

The names for their foods were themed after Napoleon Bonaparte, like this one; simply called the Bonaparte and the plain version named The Napoleon.

History alert; Napoleon was called the little corporal in part because he was a short man. Anyway, The Little Corporal was a liquor store last time I thought to ask anyone about it.

We have been eating this homemade version since 1995 or so. This sandwich is not “short” on flavor.

Bon-A-Part Open Face Burger
1 Tablespoon Cooking Oil
2 large White Onions, halved and sliced
1 pound Ground Beef, formed into 4 patties the shape of the bread
4 slices Sourdough Bread
2 Tablespoons Butter, softened
1/2 to 1 cup Grated Parmesan Cheese
1/2 cup Pub Cheese Sharp Cheddar Spread (I use President's Brand) usually in the gourmet cheese section

In a skillet, add oil and swirl to cook the bottom of the pan. Turn heat to medium high and add the sliced onions. Cook, stirring occasionally until the onions have softened, but not browned.

Remove the onions from the pan and set aside in a bowl.

Butter one side of each piece of bread and place butter side down into Parmesan cheese. Set aside.

Wipe out the skillet and add the hamburgers. Cook over medium-high heat to desired doneness. Turn off the heat.

Place 2 tablespoons of pub cheese on each burger patty, and place the cooked onions on top of the cheese. Put a lid on the skillet and allow residual heat to slightly soften the cheese and rewarm the onions.

While waiting for cheese to soften, heat a separate skillet over medium heat. Once skillet is hot, place bread Parmesan side down in the pan. Cook without turning or disturbing until you can see the edge of the cheese turning light golden.

Carefully remove bread from skillet making sure to get under the cheese, using a quick motion and a sturdy spatula.

Set bread Parmesan side up on 4 separate plates.

Remove lid from skillet and place hamburgers on top of the bread. Serve immediately.

http://peartreekitchen.com/bon-a-part-open-face-burger/

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