These taste amazing, and are juicy and wonderful with a huge beefy flavor even when cooked well-done and can made indoors on the stove. The onions have a great onion taste and aren’t greasy because they’re grilled, not fried.
The secret is the cast-iron grill pan. If you don’t have one, you can get it at a lot of larger hardware stores as well as Wal-Mart and most kitchen stores.
|1.5||Lbs||80% Lean Ground Chuck|
|1||Slice||White Bread, Crust Removed|
|1/2||t||Fresh Ground Black Pepper|
|1||Large||Spanish Onion, sliced into 1/2 in discs. You may need 2 onions to get four 1/2 inch slices.|
|4||Slices||American or Cheddar Cheese|
|4||Really Great Rolls (Foccicia, Italian or other light, open, crusty, fresh rolls)|
- 2 Cast Iron Grill Pans
- Toaster or Broiler
- Good range hood, vented outdoors
- Brush the onion slices with Olive Oil on both sides and sprinkle with Kosher Salt.
- Place the Bread and Milk in a medium bowl, and mash with a fork until it becomes a paste. Add the Salt and Pepper and mix
- Add the Ground Beef and mix gently by hand until combined.
- Form the mixture into 4 burgers, 1/2 inch thick. Make a slight depression in the center of each,
about the diameter of a golf ball. This will keep the burger flat as it cooks, instead of letting it puff up into a meatball.
- Heat both grills on high until it’s uncomfortable to hold your hand 2 inches away, then reduce heat to medium
- Place the burgers on one pan and the onions on the other
- Cook the burgers for 3 minutes, then turn over. Cook another 3 minutes, until the internal temperature is 170°F. (check with a digital thermometer)
- Cook the Onion slices 2 or 3 minutes on each side, and put on burgers just before serving.
- About 4 minutes before serving, slice and toast the buns.
- Add cheese about a minute before serving
Makes 4 (four) 6 ounce burgers