Recipe by mightyro_cooking4u
From Diners, Drive-ins and Dives cookbook. Courtesy of Andy Farantos of G & A Restaurant, Baltimore, Md.
Top Review by weekend cooker
I halved this recipe, I did leave out the mustard, added some mayo to mine, and used swiss cheese. Since I was alone here today, I took 2 of these to the neighbors for them for lunch. Ended up to be a FANTASTIC lunch for us. Made for nice juicy burgers. Made for Best of 2011 Cookbook tag.
- 1 onion, Spanish (or white, grated or chopped fine in a food processor)
- 1 1⁄2 lbs ground beef, 80/20, at room temperature
- 1⁄4 cup butter (clarified or melted)
- fine sea salt
- black pepper, freshly ground
- 8 slices cheese, American
- 8 rolls, burger, mini, buttered and lightly toasted
- pickle, dill, any other condiments and garnishes you prefer
Directions See How It's Made
- Wrap the grated onion in a damp cheesecloth and wring out as much liquid as you can into a small bowl. Add about 1/4 water and set aside. Discard the solids.
- Preheat a griddle or cast-iron skillet over medium-high heat. Portion the ground beef into 8 balls. Do not ball up tight. Pat the balls loosely to avoid pushing the fat out of the meat. This will allow ll the natural flavor to be absorbed into the meat as it cooks.
- Pour a few tablespoons of clarified butter onto the griddle. Spread it evenly with a spatula. Lightly sprinle the burgers with salt and pepper. Cook the burgers to order-we prefer medium. The trick here is to sear the ground beef on both sides, about 1 minute on each side, to lock in the juices. Then move the patties to indirect heat, or turn the heat down, if you want them cooked more.
- Top the burgers with American cheese. Pour a little bit of onion juice around burgers; the steam will melt the cheese into the meat. This truly makes the difference in the taste. Put the burgers on the buns and add your favorite condiments.