Onion-Smothered Italian Burgers

Ingredients

1 tablespoon Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil, divided
2 cups thinly sliced Vidalia or other sweet onion
1 teaspoon raw sugar
¼ teaspoon sea salt
⅛ teaspoon fresh ground black pepper
1 tablespoon balsamic vinegar
3 tablespoons pre-shredded fresh Parmesan cheese
2 tablespoons tomato paste
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon dried basil
1 pound ground beef, extra lean
4 (1½-ounce) hamburger buns

Instructions

Heat ½ tablespoon Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil in a large nonstick skillet over medium-high heat.
Add onion, sugar, sea salt, and ground black pepper to pan.
Cook 6 minutes or until lightly browned, stirring occasionally.
Add Balsamic vinegar to the pan; cook 30 seconds, stirring constantly.
Combine cheese and next 5 ingredients (through beef) in a medium bowl; shape meat mixture into 4 (3-inch) patties.
Heat a grill pan over medium-high heat.
Coat pan with remaining Extravagonzo Roasted Garlic Culinary Oil or Extravagonzo Red Chili Culinary Oil.
Add patties to pan.
Cook 5 minutes on each side or until desired degree of doneness.
Place 1 patty on bottom half of each bun; top each patty with ¼ cup onion mixture and top half of each bun.