We absolutely love onions at our Zoo, so Onion Burgers sounded (and tasted) like a great idea! As it turned out, it was better than we thought possible!
Fully disclosing that we are crazy here about onions and burgers as well! I think I’ve finally mastered the perfectly cooked hamburger, although I will forever practice just to see if I can make them any better! I haven’t quite mastered them on the grill, as my husband has (check out our Fall Grillin’ post), but I’ll keep working on it!
These onion burgers though. Geez! They turned out perfect and I can’t wait to make them again! In the meantime, how about I share the recipe!
Best Fat Content for Burgers
According to Taste of Home, the best fat content depends on how you want your burger cooked as well as how you’re cooking it. They recommend 80/20 for medium rare burgers, 70/30 for medium well hamburgers and 60/40 for well done hamburgers. The linked article is full of great information and I definitely recommend it!
- 1 lb hamburger meat (makes 2 burgers)
- 1 Vidalia Onion, sliced into 1/4 inch rounds (2 rounds per burger), then finely chop the remaining onion
- 1 clove garlic, peeled and finely chopped
- 2 tbsp Duke’s Mayonnaise
- 1 tsp Dijon Mustard
Creamy Dijon Recipe
- In a small bowl, combine mayonnaise, mustard and a pinch of garlic. Season with pepper.
- Mix well.
- Heat a cast iron skillet over med-high heat. Once it’s hot (but not smoking), drizzle a little oil in the pan and add the chopped onion. Cook, stirring lightly, for 4 to 5 minutes.
- Turn off heat, add the onions to the mayo mixture and stir.
- Cover and refrigerate while you continue your work!
Onion Burgers Recipe
- Mix hamburger meat with 1 tsp fajita seasoning. Or, if you don’t have any, you can season it with pepper, fresh black and/or white pepper is best.
- Form patties and let it sit for a bit.
- Heat a cast iron skillet over med-high heat. Drizzle oil and place the onion rounds in pan. Cook until dark brown and tender. About 2-3 minutes per side. Then set them off to the side on a plate.
- Into the hot skillet place burgers. Don’t move them! Where they land, they stay!
- For medium or well done onion burgers, let the burger cook until blood comes through the top. The more blood, the more done the burger is going to be! When you flip, cook another 1 to 2 minutes.
- For rare onion burgers, flip them as soon as you begin seeing the blood coming out of the top. Cook an additional minute or two.
- Put mayo mixture on buns, add onion burger patties and onions. Enjoy!
Jason Goldstein of Chop Happy has written a fantastic recipe book stocked full of fabulous sandwich recipes, smartly named ‘The Happy Sandwich.’ The book is full of gourmet sandwich recipes that we can all make at home! I’m absolutely loving that they included breadless sandwiches as well!
The author (and chef) is a frequent guest on Good Morning America and this book is said to be full of recipes that anyone can make. I will add that, from what I’ve seen thus far, it is absolutely true!
One lucky winner will win a physical copy of this fabulous recipe book! Must live in the USA, CAN or have an APO/AFO address! Good luck!
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