Onion Burgers By John T Edge The Longmeadow Farm Recipes
ALL GONE ONION BURGERS
You will find this recipe posted else where on the web under my real name. It is one of the best ways to grill burgers I ever came up with.
Provided by Chef Shadows
Categories Lunch/Snacks
Time 15m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Mix all together and shape into 12 patties.
- Grill over hardwood coals until done to your liking.
- Place on hamburger rolls and top with your choice of condiments.
- Note: I use one package of Lipton's Onion Soup Mix for this recipe.
Nutrition Facts : Calories 413.6, Fat 24.6, SaturatedFat 9.2, Cholesterol 80.6, Sodium 585.4, Carbohydrate 22.1, Fiber 1, Sugar 2.9, Protein 23.8
ONION BURGERS
Early in the writing of this book, I struggled to get my ruminations on paper. Although I hesitate to call my temporary impasse writer's block, I can't imagine much worse. Words wouldn't come. And the ones that did weren't smart or engaging or funny. After an eternity of fretting, I began making burgers for lunch. My intent was to cook my way through the recipes I planned for the book. This onion burger was the first thing I tried. After 2 days of oniony repasts, the dark cloud lifted and the words came.
Provided by Food Network
Categories main-dish
Time 20m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform lumps.
- With the side of a spatula, push the burgers into a semblance of a round. After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.
ONION BURGERS BY JOHN T. EDGE - THE LONGMEADOW FARM
John T. Edge, Burgers: An American Story, Putnam 2005- Adapted from this wonderful story teller, perfect for picnic or nice luncheon burger. Normally we serve this with a big bowl of pass around potato chips, ice cold pickles, and a large wedge of fresh tomato. Soft buns are best, but toast works equally as well.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Place a heavy skillet over medium-high heat. Leave it there for 5 minutes.
- Loosely gather a handful of ground beef (free form) and slip it into the pan. (Can make 4 or 6 patties depending on size).
- With the side of a spatula, push the burgers into a semblance of a round.
- After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat.
- Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
- Place burger on bottom half of the bun and spread with mustard.
- Spread the cheese on top half of the bun and place on the burger.
- Serve with a large tomato on the side, and nice fresh chips. Yummy!
Nutrition Facts : Calories 460.5, Fat 22.2, SaturatedFat 8.4, Cholesterol 78.2, Sodium 375.8, Carbohydrate 37, Fiber 2.3, Sugar 6.4, Protein 26.4
DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM
The day started out gray and menacing. A slight case of sleet was coming down. And a sneeze too. The farm had decided to take a break today and not bust anything terribly awful. Two tractors were being fixed somewhere up North, so none of us particularly wanted to go to town to grab a sandwich, which; we quite often do on Sunday at lunchtime. In fact, the fire was stoked, we were dry, and sleet is not that fun. At least with snow you can plow, or just make snow forts. So today, I decided to make a nifty sandwich for the two of us to eat, side by side, with our feet facing the wood stove. I wanted to whip together something that you had to lick your fingers because it was just that delicious. Also, I had to have everything on hand, right here at home, remember; we weren't going to town. Of course, make this your own fish sandwich. Add the cheese to the top, instead of the bottom, perhaps jalapeno cheese, use some soft bread, make the tartar sauce low fat, or; just grill some fresh fish, or lightly bread the fresh fish fillet, and bake. You might even add a bit of sliced tomato, or a bit of vegetarian bacon (especially for twissis), a big slice of onion, chopped lettuce, spinach leaves, etc. Whatever you chose, just don't go into town. You don't have to now. NOTE: I am sorry this disappointed the chef by having you adding salt and cayenne pepper. Please, anyone that knows my recipes, if you don't care for any of the items, please don't use them. It's ok by me to make this good for you and your family and to certainly not be wasting food. I am sorry this didn't work for you, but thanks for trying it.
Provided by Andi Longmeadow Farm
Categories Lunch/Snacks
Time 30m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
- Mix up tartar sauce, or use what you have in fridge.
- Sliced cheese should be at room temperature.
- Toast bun in a non stick skillet until lightly grilled.
- After toasted, place cheese on bottom of bun.
- Let fish fillets cool a bit as they get crunchy-ier.
- Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
- Bubble bubble -- .
LIPTON® ONION BURGERS
From Favorite Name Brand Recipes website. Could also use Beefy Onion, Onion Mushroom, Savory Herb with Garlic or Ranch Soup Mix.
Provided by lauralie41
Categories Meat
Time 22m
Yield 8 serving(s)
Number Of Ingredients 3
Steps:
- In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
- Shape into eight patties and grill or broil until done.
- Serve with your favorite toppings.
GARLIC AND ONION BURGERS
I found this recipe on another website. I haven't tried it yet, but it sounds wonderful! Cook time includes minimum refrigeration time ZWT 3: U.S. and Germany (Hamburg)
Provided by lucid501
Categories Lunch/Snacks
Time 2h20m
Yield 5-6 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for at least 2 hours, preferably 3 to 4.
- Form burgers into 1/2 inch thick patties.
- Cook on grill or on stovetop until desired doneness.
Nutrition Facts : Calories 402.3, Fat 27.2, SaturatedFat 10.7, Cholesterol 123.4, Sodium 619, Carbohydrate 3, Fiber 0.3, Sugar 1.1, Protein 34
SID'S ONION BURGER
"For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid's Diner, a restaurant in El Reno, Oklahoma." Courtesy of Saveur Magazine.
Provided by dojemi
Categories < 15 Mins
Time 2m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 450.8, Fat 27.8, SaturatedFat 8.8, Cholesterol 65, Sodium 462.4, Carbohydrate 26.7, Fiber 1.4, Sugar 4.3, Protein 22.7
ONION BURGERS
Like onions? These burgers are for you! Just don't be disappointed if people don't want to kiss you after eating one of these. By the way, they're low fat!
Provided by Mirj2338
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in a 12-inch cast-iron skillet over medium-high heat.
- Add onion and saute 10 minutes or until tender.
- Spoon onion into a bowl and let cool.
- Add beef, pepper, and egg white to onion, and stir well.
- Divide beef mixture into 4 equal portions, shaping into 3/4-inch-thick patties.
- Sprinkle salt evenly over surface of skillet.
- Heat salt in skillet over high heat 2 minutes.
- Add patties.
- Cook 5 minutes on each side, or until done.
Nutrition Facts : Calories 346.1, Fat 25, SaturatedFat 9, Cholesterol 80.5, Sodium 673.5, Carbohydrate 8.2, Fiber 1.1, Sugar 3.5, Protein 21.1
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