3 large white onions, peeled and cut into thin rings
1 tablespoon of brown sugar
4 large white bread buns
1/3 cup sour cream
1 tablespoon whole grain mustard
1 clove garlic, crushed
Knead the minced meat with salt, 1 tablespoon parsley, peppercorns and black pepper until they get a well-tied dough; form with her 4 round lots, cover them and set aside.
Melt the butter in a frying pan and simmer the onion rather slowly until it takes caramel color. Stir often so it doesn't burn. Add the brown sugar and continue stirring until the onion is well browned, but not burned. Remove, pour it on a plate and cover it to keep it warm.
In the same Pan, cold the burgers over a moderate fire some 5 minutes each side or until they're well-gold and well-made. Cut the buns in half and roast them. Lay the groundwork for them 4 individual plates and cover them with a lettuce leaf, a burger and onion rings; add a tablespoon of the garlic-based mixture over these, sour cream and mustard. Sprinkle with the rest of the parsley and cover with the bun.
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