JUICY BURGERS with CARAMELIZED ONIONS
By
Teresa *G*
@BlueGinghamApron
18
Be sure to have plenty of napkins handy when you serve these burgers! I created the recipe after watching a mayonnaise commercial which suggested using mayo in your burger to enhance juiciness. Well, it works! The recipe makes four large burgers, but you could make them a little smaller and get six from it. They are so delicious! We love them.
Rating:
★★★★★ 1 vote
Comments:
Serves:
4 lg., 6 med., 8 sliders portions
Prep:
20 Min
Cook:
15 Min
Method:
Stove Top
Ingredients
- 1 Tbsp
- olive oil
- 1 1/2 Tbsp
- salted butter
- 2-3 large
- sweet onions (vidalia, walla walla etc...)
- 1/2 tsp
- montreal steak seasoning
- 3 Tbsp
- mayonnaise (i prefer duke's or hellman's)
- 1/2 Tbsp
- plus 1/2 teaspoon montreal steak seasoning, divided
- 1/2 Tbsp
- steak sauce (i use a-1)
- 1/2 tsp
- fine sea salt
- 1 1/2 lb
- ground beef (i usually use chuck)
- 4 medium
- buns, rolls or bread of your choice
- cheese/cheeses of your choice (bleu cheese crumbles are really good if you like bleu cheese)
- pickles, pepperoncini etc...
- mayo, mustard, ketchup etc...
- crispy bacon slices, crunchy fried onions
FOR CARAMELIZED ONION TOPPING:
FOR THE MEAT:
FOR BUILDING YOUR OWN BURGER:
How to Make JUICY BURGERS with CARAMELIZED ONIONS
- 1For the caramelized onions: To a 12" skillet, add olive oil and butter; melt butter over medium heat.
- 2Add sliced onions and montreal steak seasoning; sauté over medium heat for approximately 10-15 minutes until onions are caramelized (be sure to stir them around. You want browned, not burned.)
- 3Use tongs or a fork to remove onions from skillet to a pan or dish in which they can be re-warmed if needed, then cover with foil or lid; leave remaining oil/butter in skillet; set aside.
- 4For the meat: (I use food-safe plastic disposable gloves for this part.)
- 5In a large bowl, using hands, mix together ground beef, mayonnaise, steak sauce, 1/2 Tablespoon montreal steak seasoning and salt, until thoroughly combined.
- 6Divide into 4 equal portions.
- 7One by one, shape each portion into a large patty and place in the skillet.
- 8While forming patties, or after placing in skillet, make an indentation in each patty so that it resembles a saucer (this will prevent "the hump.")
- 9Sprinkle patties with remaining 1/2 teaspoon montreal steak seasoning (add extra salt & pepper, if desired.)
- 10Cook over medium-high heat for 4 to 5 minutes.
- 11Turn the patties over; reduce heat to medium; cover skillet with foil or lid & cook for another 4 to 6 minutes. (Internal temperature should reach 160ºF (71.1ºC; I sometimes turn them over again.)
- 12While second side is cooking, re-warm onions, if needed; begin preparing buns with your choice of condiments.
- 13If melted cheese on burger is desired, shut the heat off, place cheese on top of burger in skillet; cover skillet with foil or lid; let rest for 20 to 30 seconds.
- 14Remove burgers from pan to bottom half of prepared buns.
- 15Top with caramelized onions; cover with top half of buns.
- 16Serve. Cover and refrigerate leftovers.
