Cheesy Sauteed Onion Burgers Food

ONION AND CHEDDAR BURGERS

Steps:

• In a large bowl, combine beef, onion, egg and ketchup. Season with salt, pepper, oregano, and Worcestershire sauce. Lightly mix in cheddar cheese. Shape beef mixture into 6 thick patties. Preheat oven on broiler setting.
• Place hamburgers on broiler pan. Broil, turning once, until cooked through, about 5 minutes per side. Serve on hamburger buns.

CHEESY ONION SMASH BURGERS

Steps:

• (If grinding your own meat, start here): Cube up your short rib meat and then place in a bowl into the freezer for 15 minutes. Keep your meat cold as much as possible in order to prevent contamination. Set up your meat grinder to a medium size grind, and when ready, pull the short rib out of the freezer. It should be cold and firm, but not frozen. If it is frozen, then let is thaw till it is firm.
• Add your meat to the grinder hopper and carefully push it in. Place a cold bowl at the end of the grinder for the meat to fall into. Once the meat is ground, throw it back into the grinder for a second grind. This will help to get it finer and less gritty. Once it is ground the second time, place the meat in a bowl and add to your freezer for 20 minutes.
• (If you are not grinding your meat, start here:): Preheat your fire to a medium high temperature (around 375-400F). Add a cast iron skillet or plancha over the fire about 2 minutes before cooking.
• First, add you're bacon to the skillet and cook until they are done to your liking. Once done, pull them off and set aside. Next, add your burger burgers and let crisp up for 1 minute. Once done, pull off and set aside.
• Pull the ground meat out of the fridge and let thaw for a minute if needed. Grab a handful of meat (around 1/4 lbs... ish) and gently roll it into a ball. Repeat this for 6-8 balls or until your out of meat. Add the ground meat balls to the skillet, top each with a small handful of sliced onions, then season with salt, pepper and garlic powder.
• As the meat sizzles, get out a small piece of parchment paper and a larger spatula/burger smasher. Place the parchment over one ball and then firmly press with the spatula until the burger is "smashed" on the skillet. Repeat this for each burger and let cook for another 1-2 minutes. Carefully flip each burger over and then season the new side with salt, pepper and garlic. Top each burger with a slice of cheese and let melt for 1-2 minutes. Once melted, pull each burger off and rest.
• Now let's start building the burger. Add the spicy pepper jam to the base burger bun and then add a single or double patty burger on top. Next, add the bacon slices and then mayo to the top bun. Serve and enjoy!

OLD SCHOOL MEETS NEW -- CHEESY, ONION, SPICY, BBQ BURGER

Steps:

• Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
• Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
• Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
• Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
• Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
• With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
• Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
• Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
• Serve -- Just ENJOY!

ONION BURGERS

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes. Loosely gather a handful of ground beef and slip it into the pan. Repeat 6 times. The burgers should be freeform 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 and then, with as much force as you can manage, smash the onions into the meat. Again, work the sides of the patties into a semblance of a round. Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard. Spread the cheese on top half of the bun and place on the burger.

FRENCH ONION BURGER RECIPE BY TASTY

Steps:

• Mix together the patty ingredients until evenly combined.
• Form the beef into a round patty.
• Repeat with the remaining beef.
• Heat oil in a pan over medium heat.
• Cook the burgers for 3 minutes on the first side, flip, and place the slice of comté on top.
• Cook for 6 more minutes.
• Assemble the burgers on the buns with caramelized onions and arugula.
• Enjoy!

LIPTON® ONION BURGERS

Steps:

• In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined.
• Shape into eight patties and grill or broil until done.
• Serve with your favorite toppings.

GARLIC AND ONION BURGERS

Steps:

• In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
• Preheat grill for high heat.
• Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

FLAVORFUL ONION BURGERS

Steps:

• Slice onion into 1/2-in.-thick rings; thread onto metal or soaked wooden skewers. Brush with oil. Season with salt and pepper if desired. Grill, covered, over medium-hot heat for 8-10 minutes on each side., Meanwhile, in a large bowl, combine the green pepper, cheese, parsley and Worcestershire sauce. Crumble beef over mixture and mix well. Shape into six patties. , Move onion to indirect heat. Place burgers over direct heat. Cover and grill for 10-14 minutes or until meat is no longer pink and onion is tender, turning burgers once., Spread bun bottoms with dressing; top each with lettuce, tomato, onion and a burger. Replace bun tops.

SWEET ONION BBQ BURGERS

Steps:

• In a large bowl, combine the bread crumbs, onion salt and brown sugar. Add egg. Crumble beef over mixture and mix well. Shape into four patties. Place in a shallow dish; pour barbecue sauce over patties. Cover and refrigerate for 2-4 hours. , In a small bowl, combine the sauce ingredients; cover and refrigerate until serving. For topping, melt butter in a small skillet. Stir in honey until blended. Add onions; saute for 15-20 minutes or until tender and lightly browned. Remove from the heat and keep warm. , Drain and discard barbecue sauce. Grill patties, uncovered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top each with a cheese slice; cook 1 minute longer or until cheese is melted. Serve on buns with sauce and onion topping.