Smashed Hamburgers With Caramelized Onions Food
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Steps:
- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
CARAMELIZED ONION BURGERS
An excellent grilled burger from the Southern Living's cookbook "30 Years of Our Best Recipes".
Provided by Lvs2Cook
Categories Meat
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
- Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
- Grill over medium-hot heat until beef is no longer pink.
- Serve on buns with caramelized onions, tomato slices and lettuce.
Nutrition Facts : Calories 291.6, Fat 12, SaturatedFat 2.7, Cholesterol 14.4, Sodium 755.3, Carbohydrate 36.8, Fiber 3.5, Sugar 11.3, Protein 9.9
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- Heat 2 tablespoons of the oil in a large (12-inch) skillet over medium. Add onions, and cook, stirring occasionally, until onions are tender and starting to brown, 8 to 10 minutes. Add sugar; reduce heat to low, and cook, stirring occasionally, until onions are browned and caramelized, 10 to 15 minutes. Add vinegar, and cook 30 seconds to deglaze the pan.
- Stir together dry mustard powder, salt and pepper in a small bowl. Place ground beef in a medium bowl, and sprinkle with dry mustard mixture. With your fingers, lightly work the mixture into beef, and shape into 4 (1-inch-thick) patties. Place patties on a plate, and freeze exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium high, and add remaining 1½ tablespoons oil. From the freezer, place burgers directly into hot skillet. With a large metal spatula, firmly press each burger into skillet. Cook burgers 2 ½ to 3 minutes, without disturbing, so bottoms get browned and crusty. Flip burgers; top evenly with onions, and then sprinkle evenly with Gruyère. Place a lid on skillet, and cook burgers until cheese is melted and burgers are medium-rare, 1½ to 2 minutes. Place 1 burger on each roll, and serve hot with ketchup on the side.
SMASHED HAMBURGERS WITH CARAMELIZED ONIONS
Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar …
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- Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
- Meanwhile, combine the dry mustard, 1½ teaspoons salt, and ½ teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
- Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1½ tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2½ to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1½ to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.
INA GARTEN'S SMASHED HAMBURGERS WITH CARAMELIZED …
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