Hooks Fried Onion Burger Recipes

Steps:

• Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the beef balls on top of the onion mounds and flatten the beef firmly using your palm, so that the onion adheres to the beef. The patties should measure 4-inches in diameter. Season the beef generously with salt and black pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula, transfer the patties to the skillet, onion side down. Cook for 6 to 8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well-browned on the second side, about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Toast the buns in the pan juices or smear them with butter and toast them in a preheated clean pan, preheated to medium heat. Add mayo, mustard, and pickles to the top buns, then place each burger on a bottom buns. Serve immediately.

Steps:

• Preheat the oven to 250˚ F. Mix the beef with 1 teaspoon each salt and pepper in a large bowl, then form into 8 balls.
• Heat the vegetable oil in a large skillet over medium-high heat. Add 2 of the beef balls and slightly flatten with a metal spatula. Place a handful of the sliced onions on each patty (you'll use about a quarter of the onions for 2 patties - it will seem like a lot!) and flatten the beef into 1/4-inch-thick patties, pressing the onions into each burger. Cook until browned on the bottom, about 3 minutes. Carefully flip the burgers along with the onions and cook until the onions are browned and tender, about 2 more minutes. Flip the burgers again, along with the onions, and top each with a slice of cheese. Cover and continue cooking until the cheese melts, 30 seconds to 1 minute. Transfer to a baking sheet and keep warm in the oven until serving.
• Repeat with the remaining beef and onions to make 8 burgers total, adding more vegetable oil to the skillet if needed. Serve 2 burgers on each bun with ketchup, mustard and/or pickles.

Steps:

• Working in 2 batches, heat 2 tablespoons oil in a 12" cast-iron skillet over medium-high heat.
• Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute.
• Top each patty with a portion of the onions; season with salt.
• Press onions into the meat and cook for 1 minute more.
• Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown.
• Serve on buns.

Steps:

• Sauté finely chopped onions on low flame (if you do this step too quickly by using a higher flame your onions will not become tender) with several tablespoons of oil until nicely browned and caramelized (soft but don't over brown).
• In a large bowl mix together the remaining ingredients with the caramelized onions.
• Cook the burgers on a medium flame in a frying pan or barbecue until nicely browned.
• Top with lettuce, tomato, ketchup, sliced dill pickles, as you like. Enjoy!

Steps:

• Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
• Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
• Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
• Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
• Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
• Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
• To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.

Steps:

• Take onion cut into slices med. to thin slices pop out middle core from slices discard. Take slices and separate into bowl. take cinnamon and coat onion lightly while stirring them with your hand to ensure good coverage to all onions. Set aside.
• take hamburger and separate with hands and add season salt, chili flakes, garlic powder, also add minced dried onion.
• the garlic powder season salt I don't have exact measurements just be sensible about taste.
• mix burger and ingredients with hands and separate into 4 equal portions take portions and roll into balls in hand compressing as you roll then take and set on flat surface and with plate or large saucer press into 1 inch or thicker patties ( I use a cutting board and my palm but I have really large palms and its in the T.P.C.S. guidelines to use your hand as much as possible) :).
• take patties and set in ungreased frying pan on med- hi heat. Press patties into pan around the edges. Take onions and set in middle of pan.
• Cook burgers and onions in pan adjusting heat so as not to scorch the outside while leaving inside raw. Mix onions (I use fork and my hand) press the burgers gently to help release the fats into the onions.
• Flip burgers when they are half done and once burger begins to cook on second side really be vigilant at pressing the grease out of the burgers while mixing the onions
• You know the onions are getting done when they are darkened really have never had to pull onions out early. Once burgers are fully cooked place generous amount of onions on top of burgers and place 2 slice of cheese on top of that top with bun turn off heat and let cheese melt.
• once melted remove from heat and garnish to desire. Enjoy from the chefs at Trailer Park Chef Society .