Onion Entangled Griddle Burgers  

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This recipe that I will share with you may surprise you. It’s too simple to be good as they say. This is so straightforward. Here’s what you need.

1 pound ground chuck (beef shoulder)
2 onions, shaved
1 teaspoon salt
6 slices American cheese
6 buns
Mustard

Heat a heavy, well oiled skillet over medium-high heat for 5 minutes. Loosely gather a handful of meat and slip it into the pan. Repeat a total of 6 times, working in batches as needed. The burgers should be free-form 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, add half the salt, and then, with a much force as you can manage, smash the onions into the meat.

Drain some of the grease that collects. Sprinkle on the remaining salt. Arrange the cheese on top and cook until the cheese melts and you smell the onions start to burn.


From Hamburger and Fries of John Edge




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This entry was posted on Wednesday, November 18, 2009 and is filed under , . You can leave a response and follow any responses to this entry through the Subscribe to: Post Comments (Atom) .

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