Ingredients

Sauce

• 1 cup sour cream
• 3 tablespoons buttermilk or half n half
• 1 tablespoon Worcestershire sauce
• Salt and pepper
• ½ cup finely chopped chives, parsley and dill, combined  
• ½ cup crumbled blue cheese or smoked blue cheese
• A few dashes of hot sauce, optional
• Juice of ½ lemon

Burgers

• 1 ½ pounds Impossible or other plant-based meat or 1 ½ pounds ground beef 80% 
• Kosher salt and black pepper
• 4 thick slices of vidalia or sweet red onion
• 8 long toothpicks to secure the onions
• Non aerosol cooking spray
• 3/4 cup water or stock
• 8 slices of cheese, cheddar, Swiss or American or a combo, optional 
• 4 soft or brioche burger buns 
• Sliced pickles 
• Lettuce and sliced tomato 
• Cooking spray non aerosol

Directions

Combine ingredients for sauce in a medium bowl and chill.

Form four patties by scoring the portions first and forming equal patties a bit thinner at center for beef and thin and even for plant-based meat.  Season with salt and pepper.

Heat a large cast iron skillet over medium high heat.

Secure onions so you can turn them with crisscrossing toothpicks to secure what looks like onion bullseyes.  Spray pan to coat with oil, add sliced onions and cook about 3 minutes or until evenly browned but not soft, season with salt and pepper and turn and cook 3 minutes more, add water and let it fully evaporate and absorb into onions, remove to plate to cool a bit to remove toothpicks.  Add another light spray of oil and add the burgers.  I cook Impossible at medium heat.  Cook patties for about 8 minutes and top with 2 slices of cheese if using.   

While patties cook top bun bottoms with pickles, lettuce and tomatoes.  Add patties when done and top them with lots of blue cheese sauce and bun top.