Ingredients
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1
-
2
-
2
-
6
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-
-
-
-
-
-
-
-
-
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Directions
Onion Burgers by John T. Edge – the Longmeadow Farm, John T. Edge, Burgers: An American Story, Putnam 2005- Adapted from this wonderful story teller, perfect for picnic or nice luncheon burger. Normally we serve this with a big bowl of pass around potato chips, ice cold pickles, and a large wedge of fresh tomato. Soft buns are best, but toast works equally as well., This has taught me a new way for burger making! The burgers came out scrumptious and DH ask me to make these again please true compliment!. Cheese of choice was what I had in the fridge, Cheddar. Took the advice of another reviewer and let the beef warm for awhile and I had no problem with it. Made for PAC, Fall 2012., These are GREAT burgers – love the onions all smushed up in there! And mustard is perfect in our opinion to spice these up – they don’t need anything else. used provolone and american cheeses between the 3 of us. Tomato slices and kosher dill pickles were served on the side, with sweet potato fries. Thanks for posting – Made for Spring PAC 2012.
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Steps
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1
Done
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Place a Heavy Skillet Over Medium-High Heat. Leave It There For 5 Minutes. |
|
2
Done
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Loosely Gather a Handful of Ground Beef Free Form and Slip It Into the Pan. Can Make 4 or 6 Patties Depending on Size. |
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3
Done
|
With the Side of a Spatula, Push the Burgers Into a Semblance of a Round. |
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4
Done
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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. |
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5
Done
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Cook Another Minute and Then Flip. Season With Salt. Smash the Burgers Again, Hard. |
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6
Done
|
Place Burger on Bottom Half of the Bun and Spread With Mustard. |
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7
Done
|
Spread the Cheese on Top Half of the Bun and Place on the Burger. |
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8
Done
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Serve With a Large Tomato on the Side, and Nice Fresh Chips. Yummy! |
