Ingredients

• 1 1/2 pounds ground beef, 80% lean
• 3-4 tablespoons butter, divided
  
• 2 medium yellow onions, sliced
  
• 1/4 cup white wine
  
• 2 teaspoons chopped fresh thyme
  
• 1 tablespoon finely minced shallot
  

• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
  
• 1 cup finely shredded Gruyère cheese
  
• 4 brioche hamburger buns
  
• 1-2 tablespoons Dijon mustard
  
• 1 cup arugula
  

Instructions

• Melt 2 tablespoons butter in a skillet over low heat in Hestan NanoBond 11” Skillet on the grill; add onions. Simmer 30-45 minutes to caramelize and develop a deep golden color, adding small amounts of water as necessary to prevent burning. Add white wine, simmer and stir until wine has cooked off and the flavors combine, 3-5 minutes; set onions aside and keep warm.
  
• In a Hestan Provisions Medium Mixing Bowl, hand blend thyme and shallots with the ground beef, form into four patties and season both sides with salt and pepper. Place on Hestan OvenBond Quarter Sheet Pan and refrigerate 10-15 minutes.
  
• Brush cut sides of buns with butter and pan sear or grill to golden brown.
  
• Pan sear or grill patties 4-5 minutes on one side, flip and top each with caramelized onions and Gruyère cheese. Continue to cook another 4-5 minutes until the burger reaches an internal temperature of 160°F.
  
• Spread Dijon on bottom half of buns, top with burgers with arugula and bun tops and enjoy!
  

For the Filling

• 4 cups of sliced peaches (fresh or frozen)
• 2 cups of blackberries (fresh or frozen)
  
• 1/2 cup of granulated sugar
  
• 1/4 cup of brown sugar
  
• 1 tablespoon of lemon juice
  
• 2 tablespoons of cornstarch
  
• 1 teaspoon of vanilla extract
  

For the Topping

• 1 cup of old-fashioned rolled oats
• 1/2 cup of all-purpose flour
  
• 1/2 cup of brown sugar
  
• 1/4 cup of granulated sugar
  
• 1/2 teaspoon of ground cinnamon
  
• 1/4 teaspoon of salt
  
• 1/2 cup of unsalted butter, melted
  

Instructions

• Prepare the Filling: Preheat your oven to 350°F (175°C). In a Large Hestan Provisions Mixing Bowl, combine the sliced peaches and blackberries. Add the granulated sugar, brown sugar, lemon juice, cornstarch, and vanilla extract. Mix gently until the fruit is evenly coated. Pour the fruit mixture into a CopperBond 3.5q Sauteuse.
• Make the Topping: In a separate Medium Hestan Provisions Mixing Bowl, mix the rolled oats, flour, brown sugar, granulated sugar, ground cinnamon, and salt. Pour the melted butter over the mixture and stir until it forms a crumbly texture.
  
• Assemble and Bake: Sprinkle the oat topping evenly over the fruit mixture in . Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and the fruit filling is bubbling.
  
• Serve and Enjoy: Allow the crisp to cool slightly before serving. Enjoy it warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.