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Saw this on "America's Test Kitchen" over the weekend and the house's peeps clamoured until I made it.
The burgers were sooooooooo good I dinna have time to take a pic. Yeeeeehup. I live w/ ravening wolves...
Gonna try freezing the burgers with the onions. Can't think of a reason why it wouldn't work
.
Oh and I don't have a mandoline so I just thin cut the onions w/ a sharp knife. Found it easiest to do after cutting in half thru the root end and then removing the tops and bottoms. Onion segments separated nicely.
Serves 4
A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.
Ingredients
Instructions
1. Combine onion and 1 teaspoon salt in bowl and toss to combine. Transfer to colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with ½ teaspoon pepper.
2. Divide onion mixture into 4 separate mounds on rimmed baking sheet. Form beef into 4 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.
3. Melt butter with oil in 12-inch nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice cheese on each bottom bun. Place burgers on buns, add desired toppings, and serve.
Test Kitchen Technique: Keys to Fried Onion Burgers
A few tricks helped the onions adhere to the burgers and caramelize rather than burn.
After you’ve salted the onions and squeezed them dry, divide into four piles, place the beef patties on top, and press.
Brown the onion side over gentler medium heat. Then flip the burgers and turn up the heat to sear the beef side.
A mandoline makes quick work of slicing the onion thinly. Squeeze the salted onion slices until they’re as dry as possible, or they won’t adhere to the patties. These burgers are traditionally served with yellow mustard and slices of dill pickle.
Ingredients
- 1 large onion, halved and sliced 1/8 inch thick
- Salt and pepper
- 12 ounces 85 percent lean ground beef
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 4 slices American cheese (4 ounces)
- 4 hamburger buns, buttered and toasted
Instructions
1. Combine onion and 1 teaspoon salt in bowl and toss to combine. Transfer to colander and let sit for 30 minutes, tossing occasionally. Using tongs, transfer onion to clean dish towel, gather edges, and squeeze onion dry. Sprinkle with ½ teaspoon pepper.
2. Divide onion mixture into 4 separate mounds on rimmed baking sheet. Form beef into 4 lightly packed balls and season with salt and pepper. Place beef balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.
3. Melt butter with oil in 12-inch nonstick skillet over medium heat. Using spatula, transfer patties to skillet, onion side down, and cook until onion is deep golden brown and beginning to crisp around edges, 6 to 8 minutes. Flip burgers, increase heat to high, and cook until well browned on second side, about 2 minutes. Place 1 slice cheese on each bottom bun. Place burgers on buns, add desired toppings, and serve.
Test Kitchen Technique: Keys to Fried Onion Burgers
A few tricks helped the onions adhere to the burgers and caramelize rather than burn.
After you’ve salted the onions and squeezed them dry, divide into four piles, place the beef patties on top, and press. Brown the onion side over gentler medium heat. Then flip the burgers and turn up the heat to sear the beef side.Gonna try freezing the burgers with the onions. Can't think of a reason why it wouldn't work
. Oh and I don't have a mandoline so I just thin cut the onions w/ a sharp knife. Found it easiest to do after cutting in half thru the root end and then removing the tops and bottoms. Onion segments separated nicely.
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