Graze Burger

• 1/4 cup clarified butter or extra virgin olive oil
• 2 large sweet onions, thinly sliced 
• 2 cloves garlic, minced 
• 2 teaspoons fresh thyme leaves 
• 1⁄3 cup cabernet or other dry red wine 
• 11⁄2 cups beef broth
• Salt and pepper 
• 2 pounds ground meat (ask your butcher to grind 1 pound sirloin, 1⁄2 pound rib-eye, 1⁄2 pound bacon) 
• 4 brioche burger buns, split 
• 1⁄4 cup finely grated Parmesan 
• 2 tablespoons minced chives

Heat a large, heavy skillet over medium-high. Add the butter or extra virgin olive oil and the onions, reduce to medium and cook, stirring occasionally, until the onions soften, 5 minutes. Add the garlic and thyme and cook, stirring, 3 minutes. Add the wine and simmer until evaporated, about 5 minutes. Add the broth and cook until onions are very tender, 10 minutes. Season with salt and pepper. 

Preheat the broiler. Form the meat into 4 four-inch-diameter patties and season on both sides. Heat an outdoor grill or an indoor grill pan to medium-high, add the burgers and cook about 2 1/2  minutes on each side for medium-rare. While the burgers cook, arrange the rolls, cut sides up, on a baking sheet and sprinkle with the Parmesan; broil until toasted. 

Transfer roll bottoms to plates. Place burger patties on top, smother with onions, sprinkle with the chives and add roll tops.