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.
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.
SPICY ONION BURGERS
It seems like so much goes into these little pieces of heaven, but it's quick and easy to make. I serve these with zesty oven fries, which can be found on this site... and a pickle on the side!
Provided by MelvinsWifey
Categories Onions
Time 45m
Yield 5 hamburgers, 5 serving(s)
Number Of Ingredients 19
Steps:
- Add first 14 ingredients in large bowl and mix with hands until thoroughly mixed.
- Form into 5 patties and put quarter size dents in the middle of them with your fingers to keep from shrinking.
- In large skillet heat olive oil (divide oil in 2 if you are doing two batches) and place formed patties separated from each other.
- Place onion slices in skillet around the hamburger patties, and cook until tender.
- Cook patties 5 minutes on each side before flipping and continue to cook until done.
- Place hamburger patties on toasted buns and add a sliced tomato to each sandwich. Top burgers with sauteed onion slices. Dress with ketchup and mustard, or horseradish and Dijon.
- Place pickle between zesty oven fries and spicy onion burgers and serve immediately.
Nutrition Facts : Calories 564.7, Fat 31.6, SaturatedFat 11.2, Cholesterol 193.3, Sodium 948.8, Carbohydrate 31.5, Fiber 2.7, Sugar 7.5, Protein 36.7
ZESTY ONION BURGERS
I got this recipe from Quick Cooking Magazine. It is a nice change from traditional sloppy joes, yet very easy to make. I made it without the celery and it was still delicious!
Provided by Rach2
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large skillet, cook beef and celery over medium heat until meat is no longer pink; drain.
- Add the soup, water, ketchup, Worcestershire sauce, and mustard.
- Bring to a boil, then reduce heat and simmer, uncovered, for about 20-25 minutes or until thickened, stirring occasionally.
- Serve on buns.
Nutrition Facts : Calories 320.5, Fat 14.1, SaturatedFat 5, Cholesterol 51.4, Sodium 862.5, Carbohydrate 28.1, Fiber 1.6, Sugar 6.8, Protein 20.1
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