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1
Heat a 10-inch saute pan over high heat.
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2
When hot add the olive oil, onions, and season with some salt and black pepper.
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3
Reduce heat to medium-high and continue to cook for 10 minutes until caramelized, stirring often.
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4
Sprinkle in the thyme and continue to cook for one minute.
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5
Add the Zinfandel and cook until wine is 2/3 reduced.
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6
Take off the heat and let cool to room temperature.
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7
For the Cheddar fricos: In an 8-inch nonstick pan heated over medium-high heat add 1/4 cup shredded cheese.
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8
Cook until cheese is light brown on the bottom.
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9
Turn over with a plastic spatula and continue cooking for another 10 to 15 seconds.
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10
Remove to a plate to cool.
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11
Wipe pan and start again until 6 fricos are complete.
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12
Form 6 (1/2-pound) beef patties and season very well with sea salt and black pepper on each side.
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13
Place on a hot grill and cook until nicely browned, approximately 5 minutes.
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14
Turn over and continue to cook to desired doneness.
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15
A couple of minutes before the burgers are done halve the rolls and lightly brown on the grill, open side down.
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16
Place burgers on the bottom halves of the rolls, adding a generous helping of onions.
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17
Season the tomato slices with salt and pepper.
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18
Top the burgers with frico, tomato slice and greens.
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19
Roll up your sleeves and dive in.
