Post by chief_cook2 on Feb 24, 2007 19:05:48 GMT -6
Onion-Entangled Griddle Burgers
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
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2 medium sweet onions -- peeled & sliced as thin as possible
2 tablespoons vegetable oil
1 pound ground chuck
1 teaspoon salt
6 slices American cheese
6 each hamburger buns
2 tablespoons yellow mustard
6 lettuce leaves -- if desired
6 slices ripe tomato -- if desired
dill pickle slices -- hamburger dill chips; as desired
Cut the onions into the thinnest possible slices,using a mandoline or a very sharp knife. (You should have about 5 1/2 cups.) Put oil in a heavy skillet and heat over medium-high heat for 5 minutes.
Loosely gather a handful of meat (amounting to one-sixth of the total) and slip it into the pan. Repeat with the rest of the beef to make 6 burgers, frying in batches if necessary. Burgers should be free-form lumps, not neat patties; using the side of a spatula, shape them roughly round as they cook.
After 1 minute of frying, pile one-sixth of the onions onto each burger and sprinkle with half of the salt. With as much force as you can manage, smash the onions into the meat with the spatula. Again work the burgers into a roughly round shape with the spatula and fry 1 minute. Flip the burgers and mash them hard with the spatula. Drain some of the grease from the pan. Sprinkle the remaining salt on the burgers.
Put a cheese slice on each burger and cook until the cheese melts and you can smell the onions starting to burn, about 1 1/2-2 minutes. (The burgers may be rather greasy; if necessary, hold with the spatula against the side of the pan for 20 seconds to let them drain.)
Serve on buns and brush with mustard and other condiments as desired.
Serving Size : 6 Preparation Time :0:00
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium sweet onions -- peeled & sliced as thin as possible
2 tablespoons vegetable oil
1 pound ground chuck
1 teaspoon salt
6 slices American cheese
6 each hamburger buns
2 tablespoons yellow mustard
6 lettuce leaves -- if desired
6 slices ripe tomato -- if desired
dill pickle slices -- hamburger dill chips; as desired
Cut the onions into the thinnest possible slices,using a mandoline or a very sharp knife. (You should have about 5 1/2 cups.) Put oil in a heavy skillet and heat over medium-high heat for 5 minutes.
Loosely gather a handful of meat (amounting to one-sixth of the total) and slip it into the pan. Repeat with the rest of the beef to make 6 burgers, frying in batches if necessary. Burgers should be free-form lumps, not neat patties; using the side of a spatula, shape them roughly round as they cook.
After 1 minute of frying, pile one-sixth of the onions onto each burger and sprinkle with half of the salt. With as much force as you can manage, smash the onions into the meat with the spatula. Again work the burgers into a roughly round shape with the spatula and fry 1 minute. Flip the burgers and mash them hard with the spatula. Drain some of the grease from the pan. Sprinkle the remaining salt on the burgers.
Put a cheese slice on each burger and cook until the cheese melts and you can smell the onions starting to burn, about 1 1/2-2 minutes. (The burgers may be rather greasy; if necessary, hold with the spatula against the side of the pan for 20 seconds to let them drain.)
Serve on buns and brush with mustard and other condiments as desired.