CHEDDAR ONION BURGERS
For a very long time, I have played with the notion of changing up the traditional burger on a bun by adding things inside the meat. Sure, you add seasoning and sauces to the meet to enhance the flavor, but what about if you actually put other stuff besides that into the burger? These cheddar onion burgers are something that I have been toying around with for about a year or so now.
~ 1 lb. ground beef
~ 1/2 cup chopped onion
~ 1/2 cup shredded cheddar cheese
~ 1/2 egg
~ 1/2 tsp salt
~ 1/2 tsp pepper
~ 1/4 tsp basil
~ 1/4 tsp oregano
~ 1/2 tsp garlic powder
~ 2 tsp A1 Steak Sauce
~ 1 tsp Chipotle Tabasco sauce (optional)
The first thing that you need to prep for this is to mince up the onions for the burger. Make sure to do a very fine mince, as having large chunks of onions in the meat will cause it to fall apart when you’re cooking it. Once you’re finished cutting that up, put the cutting board aside and take out a large mixing bowl. Begin by throwing the ground beef into the mixing bowl along with the egg. Mix that up together until there is no remaining liquid from the egg. The egg will act as a bonding agent for the meat so that it holds together better when making the patties.
Next, add in the cheddar cheese, ketchup, salt, pepper, oregano, steak sauce, and Tabasco sauce. Mix it up really well until all the ingredients look evenly distributed within the meat. It’s now that you should start to form a test patty. This patty will tell you how well the meat is holding together. More than likely, because of all the liquid components that you added into the meat, if you hold the patty vertically, it will break apart. This is where the breadcrumbs will come in, which will serve to absorb the extra moisture. So, sprinkle some of that into the meat mixture, maybe about 3 or 4 tablespoons of it. Mix up the meat again, and try the test patty again. If it still feels like it’s falling apart too easily, add another tablespoon of breadcrumbs to it. Fire up the grill (or pan) and set it to medium-high heat. Cook each side of the burger for about 3 minutes (or adjust for varying done-ness). Throw a slice of cheese on the top of the burger as well for some added goodness if you so desire.
The true measure of a good burger is how well it holds its own with flavor. So, take the first bite without any ketchup or mustard, and then see if it needs it afterwards. Almost every time I’ve made this burger, no one has ever had to put anything else on it.