The Howie burger

The Howie burger. (Kirk McKoy / Los Angeles Times / June 30, 2012)

1/2 cup Dijon mustard

2 cups mayonnaise

In a medium bowl, whisk together the light brown sugar, Worcestershire sauce, heavy cream and ground black pepper. Mix in the Dijon mustard and mayonnaise. This makes about 2 2/3 cups Dijonnaise, more than is needed for the remainder of the recipe. The Dijonnaise will keep, covered and refrigerated, up to 1 week.

Howie burger

4 (8-ounce) ground beef patties

8 slices Gruyere cheese

2 cups Howie red onions, or to taste

4 hamburger buns or English muffins

Scant ¾ cup Dijonnaise, or to taste

4 cups shredded iceberg lettuce

1. Heat a grill over medium-high heat until hot. Grill the burgers to desired doneness, about 2 to 4 minutes on each side for medium.

2. Just before pulling the burgers off the grill, top each patty with one-half cup Howie onions. Place 2 slices Gruyère over the onions and continue cooking until the cheese is fully melted. Remove and set aside in a warm place.

3. Toast the buns on the grill, and slather the top half of each with a scant 3 tablespoons Dijonnaise. Place about 1 cup shredded lettuce on the bottom of each toasted bun, place the burger on top and then cover with the top of the bun. Serve immediately.

Each serving: 1,103 calories; 66 grams protein; 55 grams carbohydrates; 4 grams fiber; 64 grams fat; 22 grams saturated fat; 224 mg cholesterol; 26 grams sugar; 1,501 mg sodium.