It’s supposed to get to SIXTY ONE DEGREES in Minneapolis today! So let’s celebrate with greasy cheeseburgers, shall we?!? First off, I hate to disappoint, but these are not made on the grill. I just can’t seem to get consistent results when cooking on a grill, so I still make mine indoors. But! I can still EAT it outdoors, eh?
Second, I should tell you that I think these burgers taste WAY BETTER without the lettuce and tomato and with nothing but pickle on ’em. But, I’m not gonna lie, that photo wouldn’t be as pretty. And we all know where my priorities lie… So build the burger the way you like, but at least TRY it without all the condiments, ok?
Ok! Let’s begin. You’ll need:
• Ground beef. Mine are about 1/5 lb big (so I get 5-6 burgers per package of meat)
• Vidalia onions. You want the sweet ones. And you want them sliced so thin you can see through them.
• Butter (duh). About 1-2 tbsp
• Buns! Do not get the plain kind. Get “potato sandwich rolls” or “onion buns.” It makes a big difference.
• Condiments. As I said, I like just pickles. But add what you like.
• Garlic salt
First off, slice those onions and slice them as thin as you possibly can — I try to make them transparent.
While slicing the onions, melt the butter in your frying pan. Then use an ice-cream scoop to scoop the meat into a clump on your pan. This seems weird, but it’s a good method and your hands stay clean.
Generously sprinkle salt and garlic salt onto the meat ball.
Sprinkle a large amount of the onions on top of the ball. Try to balance a lot on the ball, but it’s ok if some fall to the side.
Then, take a spatula and smoosh it all down into a burger patty like so. This way the onions are pushed into the meat where they will cook and make things tasty.
Like so. Cook this first side about 3 minutes or less. I usually wait for the “meat juice” to begin to collect on the top of the burger, but this only happens about 60% of the time, so I just eyeball it.
While that’s cooking, toast your buns. You want to do this so the juice doesn’t make your bun soggy.
When ready, flip the burger. Let it cook for 1 minute, and then add your cheese on top. Next, take a lid or bowl or metal pot (see my ghetto solution above) and put it over the burger for another minute or so to get the cheese all gooey.
Serve up the meat on your bun and spoon on the extra onions that you cooked. Mmmmmm…..
And there you go! Delicious burgers! Nom nom nom.
These burgers are about 530 calories. Sorry folks, but I think it’s better to know just how bad they are (and yet, SO GOOD).
For your internet share of the day, I’m sending you to FoodGawker. It has become obvious that some of you don’t know about this site, and since it’s my VERY FAVORITE place to find new recipes, I thought you might like it as well. Enjoy!