OLD SCHOOL MEETS NEW -- CHEESY, ONION, SPICY, BBQ BURGER
I call this "Old School" vs "New School" because I use old classic cooking flavors, with some new flavors to make a great burger. Lipton Onion Soup ... yes the classic, then crisp iceberg lettuce (iceberg is a must), frozen onion rings, now make your own if you want - but I cheat and just buy them (Ore Ida). Sharp aged cheddar cheese (if possible, right from the deli), and a jalapeno, BBQ, bacon mayo. And please, get a good burger roll, don't get those skimpy pre-packaged rolls. This recipe will make 8 nice size burgers so you can always cut this in half if you want. It is a great recipe. Serve with chips, dill pickles, potato salad, macaroni salad ... any of your favorites.
Provided by SarasotaCook
Categories < 60 Mins
Time 35m
Yield 8 Burgers, 8 serving(s)
Number Of Ingredients 13
Steps:
- Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
- Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
- Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
- Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
- Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
- With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
- Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
- Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
- Serve -- Just ENJOY!
Nutrition Facts : Calories 633.6, Fat 36.2, SaturatedFat 14.4, Cholesterol 112.4, Sodium 1317.9, Carbohydrate 40.3, Fiber 1.9, Sugar 3.8, Protein 34.9
SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE
Smash burgers are an iconic staple of American diners, with their toasted buns and that mysteriously delicious special sauce. My version amps up the flavor of the special sauce with pickled jalapenos and adds a slight smoky, sweet flavor from griddled onions. The secret to the perfect smash burger is not overworking the meat so that it's tender and juicy but still gets a browned, salty crust with a hit of pepper and melty cheese draped over the top.
Provided by Rick Martinez
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
- Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
- Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
- Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
- Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
- Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.
SWEET ONION BBQ BURGERS
Sometimes we don't even bother with a bun for these moist, flavorful onion burgers. Smoked cheese, grilled onions and a special sauce make them out of the ordinary! -Christie Gardiner, Pleasant Grove, Utah
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours. , In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. , Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.
Nutrition Facts : Calories 972 calories, Fat 54g fat (18g saturated fat), Cholesterol 172mg cholesterol, Sodium 2204mg sodium, Carbohydrate 86g carbohydrate (49g sugars, Fiber 3g fiber), Protein 36g protein.
ANDREW'S SPICY BBQ BURGERS
This is a hamburger recipe that my partner Andrew came up with one day, just playing in the kitchen. Hope you like it as much as he does.
Provided by Sackville
Categories Meat
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all the ingredients together, using breadcrumbs if required, until the meat holds together well.
- Divide into four lumps then gently pack each burger into patties.
- Barbeque for 10-15 minutes or back in a 450F oven for 25 minutes until crispy.
- Serve in a bun with salad.
SPICY BBQ ONION BURGERS
Sweet onions and BBQ sauce are great burger toppers. But if you're a fan of the fiery stuff, some spicy pickled jalapeño nacho slices would work too!
Provided by My Food and Family
Categories Home
Time 20m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat grill to medium heat.
- Grill patties 5 to 6 min. on each side or until done (160ºF).
- Meanwhile, heat oil in large skillet on medium-high heat. Add onions; cook and stir 10 min. or until golden brown, stirring frequently. Stir in barbecue sauce.
- Fill buns with tomatoes, burgers, Singles, jalapeño slices and onions.
Nutrition Facts : Calories 460, Fat 20 g, SaturatedFat 8 g, TransFat 1 g, Cholesterol 90 mg, Sodium 780 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 31 g
OKLAHOMA ONION BURGERS
Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers' deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).
Provided by J. Kenji López-Alt
Categories dinner, sandwiches, main course
Time 30m
Yield 4 servings
Number Of Ingredients 6
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.
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