Barkeeper’s Burger

2 lbs. lean ground beef
1/2 tsp. salt
3 Tbsp. Red Pepper Paste
1/2 c. apple juice
2 medium onions, sliced 1/4” thick
2 Tbsp. chopped fresh sage and/or parsley
3 Tbsp. vegetable oil
3 Tbsp. butter or margarine
Sourdough rolls or hamburger buns, split, toasted

Pat beef into a flat cake. Spread with Red Pepper Paste and sprinkle with salt. Blend together and make into four large burgers; set aside. Cook onions in a skillet until they begin to brown. Lower heat; cook and stir until onions are golden brown. Add apple juice and simmer until all liquid is absorbed and onions are glazed; sprinkle with chopped sage. Keep warm. Heat oil and butter in large, heavy skillet. When butter begins to brown, add burgers. Lower heat to medium and cook until bottom is well browned. Turn and cook until internal temperature reaches 160° or no longer pink in center, about seven minutes per side. Put burger on toasted roll and top with glazed onions.