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    You are in: Home / Recipes / Onion Burgers by John T. Edge - the Longmeadow Farm Recipe
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    Onion Burgers by John T. Edge - the Longmeadow Farm

    Onion Burgers by John T. Edge  - the Longmeadow Farm. Photo by Shelby Jo

    1/17 Photos of Onion Burgers by John T. Edge - the Longmeadow Farm

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    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Justachef's Note:

    John T. Edge, Burgers: An American Story, Putnam 2005- Adapted from this wonderful story teller, perfect for picnic or nice luncheon burger. Normally we serve this with a big bowl of pass around potato chips, ice cold pickles, and a large wedge of fresh tomato. Soft buns are best, but toast works equally as well.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 lb ground chuck
    • 2 onions, shaved (use a mandoline or a very sharp knife to make the thinnest possible slices)
    • 2 tablespoons pimento cheese (or Cheddar, American, Provolone cheese)
    • 6 buns, split
    • mustard

    Directions:

    1. 1
      Place a heavy skillet over medium-high heat. Leave it there for 5 minutes.
    2. 2
      Loosely gather a handful of ground beef (free form) and slip it into the pan. (Can make 4 or 6 patties depending on size).
    3. 3
      With the side of a spatula, push the burgers into a semblance of a round.
    4. 4
      After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat.
    5. 5
      Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
    6. 6
      Place burger on bottom half of the bun and spread with mustard.
    7. 7
      Spread the cheese on top half of the bun and place on the burger.
    8. 8
      Serve with a large tomato on the side, and nice fresh chips. Yummy!

    Ratings & Reviews:

    • on February 07, 2010

      55

      I've made these three times already. Needless to say, but we loved them. Usually my hamburges come out to thick, but not these. The first time I used ground sirloin, to dry and the onions didn't have enough oil. The second time I used ground chuck, that was better, but the meat was cold and kept sticking to the spatula. The third time I let the meat warm up on the counter a little bit and I had no problem with it sticking and they did not fall apart. We toasted the buns and used hand shredded cheddar. fresh sliced tomato and romaine lettuce and it was perfect.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 16, 2011

      55

      Andi If I could do more than 5 stars I would. The guys came in Sunday night from fishing and it was a rainy fish day for them so this was PERFECT both for them and for me. First off the onions made me drool when they were cooking up in the smashed down burgers. OH LORDY they smelled so good! Talk about a simple dish that s so easy to make and yet so delicious. Kind of like coming home on a blustery night to a warm cozy blanket. That is what I was reminded of while these cooked. Mike and his brother came in a went right to the stove. LOL HELLO dripping on the floors boys! So I set their plates as they changed but instead of chips we had hush puppies, pickles, and a fresh from the garden salad. Now I understand these are burgers but Mike and I agree this would be awesome topped over egg noddles or as a stand alone not so formed. I will DEFINITELY Make these again as they come to gether so fast and easy. I may even throw some garlic in there even though for once I did not miss it. Andi you rock g/f.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 17, 2008

      55

      This is a method recipe, and it was fabulous! Hot searing helped maintain the burger's shape and the onions added to the great taste! I used a mandoline on 1.5 mm to cut the onions, and 7 mm to cut the tomatoes. I added my favorite brown mustard, Koskiusko (maybe more available where I live). I applied the tomato and pickles directly to the burger:D Since we are vegetarians, and vegetarian crumbles don't hold their shape as well, I used 1 egg as a binder. Even though they started to fall apart before I put them in the skillet, after 1 minute they held their shape just fine. I used 12 ounces crumbles, made 3 burgers and I enjoyed 1 of them while my BF enjoyed 2. He gobbled down both, and gave it a thumbs up. Our usual burgers are 2.5 (soy) ounces, so it wasn't hunger that made him eat both these burgers up fast! I was also concerned about whether the onions would cook through but that was not a problem. When I turned these burgers over, onions were on the bottom and they cooked up just fine. I used a thin slice of red pepper cheese because I'm not sure what pimento cheese is, and didn't find any in the store (not sure if the two are one in the same). This was a great recipe! I will make my burgers like this again any time! Thank you Andi.

      person found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (21)

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    Nutritional Facts for Onion Burgers by John T. Edge - the Longmeadow Farm

    Serving Size: 1 (155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 460.5
     
    Calories from Fat 199
    43%
    Total Fat 22.2 g
    34%
    Saturated Fat 8.4 g
    42%
    Cholesterol 78.2 mg
    26%
    Sodium 375.7 mg
    15%
    Total Carbohydrate 37.0 g
    12%
    Dietary Fiber 2.2 g
    9%
    Sugars 6.3 g
    25%
    Protein 26.4 g
    52%

    The following items or measurements are not included:

    pimento cheese

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