JUICY BURGERS with CARAMELIZED ONIONS

13
Teresa G

By
@GrannyGravymaker

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

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  • FOR CARAMELIZED ONION TOPPING:

  • 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
  • FOR THE MEAT:

  • 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)
  • FOR BUILDING YOUR OWN BURGER:

  • 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

How to Make JUICY BURGERS with CARAMELIZED ONIONS

Step-by-Step

  1. For the caramelized onions: To a 12" skillet, add olive oil and butter; melt butter over medium heat.
  2. Add 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.)
  3. Use 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.
  4. For the meat: (I use food-safe plastic disposable gloves for this part.)
  5. In a large bowl, using hands, mix together ground beef, mayonnaise, steak sauce, 1/2 Tablespoon montreal steak seasoning and salt, until thoroughly combined.
  6. Divide into 4 equal portions.
  7. One by one, shape each portion into a large patty and place in the skillet.
  8. While forming patties, or after placing in skillet, make an indentation in each patty so that it resembles a saucer (this will prevent "the hump.")
  9. Sprinkle patties with remaining 1/2 teaspoon montreal steak seasoning (add extra salt & pepper, if desired.)
  10. Cook over medium-high heat for 4 to 5 minutes.
  11. Turn 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.)
  12. While second side is cooking, re-warm onions, if needed; begin preparing buns with your choice of condiments.
  13. If 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.
  14. Remove burgers from pan to bottom half of prepared buns.
  15. Top with caramelized onions; cover with top half of buns.
  16. Serve. Cover and refrigerate leftovers.

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