This recipe is private
JUICY BURGERS with CARAMELIZED ONIONS
By
Tere Gill
@sokygal
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:
★★★★★ 2 votes5
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:
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1 Tbspolive oil
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1 1/2 Tbspsalted butter
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2-3 largesweet onions (vidalia, walla walla etc...)
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1/2 tspmontreal steak seasoning
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FOR THE MEAT:
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3 Tbspmayonnaise (i prefer duke's or hellman's)
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1/2 Tbspplus 1/2 teaspoon montreal steak seasoning, divided
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1/2 Tbspsteak sauce (i use a-1)
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1/2 tspfine sea salt
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1 1/2 lbground beef (i usually use chuck)
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FOR BUILDING YOUR OWN BURGER:
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4 mediumbuns, rolls or bread of your choice
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·cheese/cheeses of your choice (bleu cheese crumbles are really good if you like bleu cheese)
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·pickles, pepperoncini etc...
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·mayo, mustard, ketchup etc...
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·crispy bacon slices, crunchy fried onions
How to Make JUICY BURGERS with CARAMELIZED ONIONS
- For the caramelized onions: To a 12" skillet, add olive oil and butter; melt butter over medium heat.
- 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.)
- 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.
- For the meat: (I use food-safe plastic disposable gloves for this part.)
- In a large bowl, using hands, mix together ground beef, mayonnaise, steak sauce, 1/2 Tablespoon montreal steak seasoning and salt, until thoroughly combined.
- Divide into 4 equal portions.
- One by one, shape each portion into a large patty and place in the skillet.
- 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.")
- Sprinkle patties with remaining 1/2 teaspoon montreal steak seasoning (add extra salt & pepper, if desired.)
- Cook over medium-high heat for 4 to 5 minutes.
- 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.)
- While second side is cooking, re-warm onions, if needed; begin preparing buns with your choice of condiments.
- 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.
- Remove burgers from pan to bottom half of prepared buns.
- Top with caramelized onions; cover with top half of buns.
- Serve. Cover and refrigerate leftovers.
