Mauna Kea Burgers

Preheat a large nonstick skillet with a tablespoon or two of olive oil. Slice the onion through the root end, and then thinly slice each half into half moons. Saute the onion with a large pinch of salt over medium low heat for 30–40 minutes, stirring frequently, until golden brown and caramelized. Low and slow are the keys to melty—not burned—caramelized onions. These can be prepared hours in advanced and reheated on low just before serving.

Preheat grill or broiler on high. Gently combine the ground beef in a bowl with salt and pepper to taste. Gently shape into three small or two large patties. Sprinkle the outside of the patties with kosher salt and pepper. Grill (or broil) to desired doneness. While you’re at it, slice the hamburger buns open and lightly toast those, too.

Slice enough brie to cover each pattie in a single layer, and place brie on the patties just as they come off of the grill or broiler. Serve on toasted buns with caramelized onions.