Posted on September 04 2020
This is more of a template for a burger than a burger recipe. If you choose to follow each step from start to finish you'll end with a delicious, mouth-watering cheeseburger: with caramelized onions, “Special Sauce,” perfectly melted American cheese, a toasted bun, and some crisp iceberg lettuce for crunch or maybe add fresh arugula.
These burgers have nice quarter-pound patties, and they’re seasoned with Northern Valley Spice Co. Milwaukee Steak & Hamburger Seasoning on the outside, which gives each bite a burst of flavor. It’s an awesomely versatile blend that can be used on anything from hamburgers (obviously) to steak to vegetables.
Ingredients
Caramelized Onions:
- 1 large onion, finely diced
- 1 tsp. extra-virgin olive oil
- ½ tsp. kosher salt
Special Sauce:
- 5 Tbs. mayonnaise
- 2 Tbs. ketchup
- 4 tsp. sweet pickle relish or finely chopped dill pickles
- 1 tsp. sugar
- 1 tsp. white vinegar
Burger Patties:
- 1 lb. ground beef
- Northern Valley Spice Co. Milwaukee Steak & Hamburger Seasoning
- 4 slices American cheese
Preparation
- First, make the condiments. Or not, if you choose what you like best on your perfectly topped burger!
- To make the caramelized onions, heat the oil in a nonstick skillet over medium-high heat. When the oil is shimmering, add the onions and salt and reduce heat to medium-low. Cook, stirring occasionally, until onions are well browned, about 15 minutes. When onions really begin to sizzle and are starting to look dry, add 1 Tbs. water to the skillet and stir. Continue cooking the onions until they start to sizzle and appear dry again. Add another tablespoon of water and repeat the cooking down and adding water process until onions are super soft and a dark brown color, 3-4 times total. Put the onions in a bowl and set aside.
- To make the Special Sauce, stir together ingredients in a small bowl and refrigerate until ready to use.
- To make the patties, divide the ground beef into 4 ¼-lb. patties and shape as quickly and gently as possible. The less you handle the meat, the better the texture will be. Try using 4-inch metal rings meant for cooking eggs and pancakes -- simply pat the meat into the rings and you’re good to go!
- Refrigerate the patties until ready to cook.
- Right before cooking, sprinkle both sides of the patties with Milwaukee Steak & Hamburger Seasoning. Don’t be shy with it, but don’t cover the full surface of the burger with it either.
- Heat a cast iron pan or other heavy-duty skillet on the stove to high heat. Add the burger patties and cook, flipping occasionally, until they’ve reached your desired doneness, 125°F for medium rare or 135°F for medium.
- Remove burgers to plate and immediately cover with American cheese slices, so that they melt onto the patties.
- To assemble, smear each side of toasted burger buns with about a tablespoon of the Special Sauce. Place a cheese-covered burger patty on each bun, then top with a hearty spoonful of Caramelized Onions. Place some iceberg lettuce on top and close the burgers. Enjoy! (Consider adding some perfectly ripe tomato slices as well.)
Makes 4 burgers.
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