Old School Meets New -- Cheesy, Onion, Spicy, BBQ Burger
photo by sdsmiranda
- Ready In:
- 2 lbs ground beef
- 1 (2 ounce) package Lipton Onion Soup Mix
- 2 tablespoons Worcestershire sauce
- 1⁄2 cup water
- 8 rolls (I like to use a hearty kaiser roll, but use your favorite)
- 1 tablespoon olive oil
- iceberg lettuce
- 8 slices cheddar cheese (I use an aged sliced cheddar, I just get exactly what I need right from the deli and ask them to sli)
- 24 onion rings (3 per burger, I used a bag of frozen Ore Ida brand frozen fried onion rings and cooked according to )
- 6 tablespoons mayonnaise (no Miracle Whip)
- 2 jalapenos, ribs and seeds removed and fine chopped (use one if you don't like heat)
- 2 tablespoons barbecue sauce (any brand, just plain)
- 1⁄4 cup bacon, fine chopped (after it is cooked)
- Bacon -- A couple of options for approximately 4-5 slices of bacon. You can either dice and pan saute until golden brown and then let drain on a plate lined with a paper towel; you can oven bake, even buy pre-cooked bacon and then just dice. For that matter, you can buy a bag of real bacon bits cooked and diced. But my favorite is to cook mine on a paper plate lined with a paper towel and topped with a paper towel and cook in the microwave for 3-4 minutes until crisp -- You get the idea. 1/4 cup crispy chopped bacon bits. Use what you like best.
- Burgers -- Make these first. I actually like to freeze mine for a short period. It just firms them up and makes it easy to grill. In a medium size bowl, add the worcestershire, lipton onion soup and water and mix well. Add in the beef and mix (using your hands). Don't over mix. Over mixing can make the burgers tough. Form into 8 patties. Place on a cookie sheet lined with parchment paper or foil. Freeze for about 15-30 minutes. It just firms them up and makes it easier to grill.
- Mayo Dressing -- Burgers are chilling, make the mayo dressing. In a small bowl, mix the mayonnaise, bacon bits (whatever way you made the bacon), BBQ sauce (any brand), and jalapenos. Cover and refrigerate.
- Onion Rings -- Now I cheat - I admit. I hate making them, but if you want to make your own, GO FOR IT! If not, I use frozen Ore Ida rings, just set on the cookie sheet in the oven (follow pkg directions) and bake. Mine took approximately 15 minutes. I started the burgers about half way through cooking the onions so they all came out about the same time. I planned on 3 rings per burger which was about right.
- Grilling -- I use a outdoor grill, but an indoor grill pan would also work great. If not, a large saute pan will be fine. I heat the grill or pan to medium heat drizzled or brushed with the olive oil.
- With your thumb, push in the center of the burger to make an indentation, not all the way through, but a nice indentation. This will prevent the burger from "puffing" up. Grill on side one until golden brown with good grill marks and flip. Finish grilling the burger until medium well or the desired doneness you prefer. I like medium well for burgers. The last minute, add the cheese, cover and remove from the heat. One minute later - the cheese will be melted and you will have the perfect burger.
- Rolls -- The last few seconds I put the rolls on the grill for a light toast. Just a few seconds.
- Burgers -- Slather a little of the BBQ mayo of each side of the rolls, top with a burger, cheese, onion rings, lettuce and the top roll.
- Serve -- Just ENJOY!
Questions & Replies
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This was delicious, but I must confess to a few alterations. I used 1 pound of lean ground beef and 1 pound of ground turkey mixed. I also used lite mayonnaise with crispy proscuitto instead of bacon. I also used crispy onions purchased in a package instead of making them from scratch. It was a tasty, moist burger and will definitely be on our menu again!
Delicious!!! So easy to make and has so much flavor!!!! My boyfriend and I made these together and the only things we did differently was that we did not add bacon to the dressing (only because we did not have any on hand!) but I KNOW the bacon would have made it even better! And then the other thing we did differently was that we decided to get a red onion and slice it up and caramelize it in a pan using butter, sugar, salt, and pepper. LOVED the addition of the minced jalapeno in the mayo dressing. Simple and the title of this recipe says it perfectly.. old school meets new.
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<p>Growing up in Michigan, I spent my summers at my cottage in the Northern part up by Traverscity. On a lake, big garden which had all the vegetables you could imagine. My mom taught school, so summers were our vacation time. Gramps and I fished all the time so fresh fish was always on the menu, perch, blue gill, walleye and small and large mouth bass. At age 5 I learned how to clean my own fish and by 10 I was making dinner, canning vegetables and fruits, making pies and fresh breads. Apples fresh picked every fall, strawberries in June and July, Cherries at the Cherry Festival in Traverscity. So fresh foods always were a big part. Mom worked as a teacher during the year so dinner was more traditional with pot roasts, meatloaf, etc, but it seemed we always had fresh fruits and vegetables as part of the meal. Mom also didn't use as many spices as I do, but times were different back then. <br /> <br />So ... My motto is ... There is NO Right and NO Wrong with cooking. So many people thing they have to follow a recipe. But NO ... a recipe is a method and directions to help and teach someone. Cooking is about personal tastes and flavors. I love garlic ... and another person may not. I like heat ... but you may not. Recipes are building blocks, NOT text ground in stone. Use them to make and build on. Even my recipes I don't follow most times --They are a base. That is what cooking is to me. A base of layer upon layer of flavors. <br /> <br />I still dislike using canned soups or packaged gravies/seasoning ... but I admit, I do use them. I have a few recipes that use them. But I try to strive to teach people to use fresh ingredients, they are first ... so much healthier for you ... and second, in the end less expensive. But we all have our moments including me. <br /> <br />So, lets see ... In the past, I have worked as a hostess, bartender, waitress, then a short order cook, salad girl in the kitchen, sort of assistant chef, head chef, co owner of a restaurant ... now a consultant to a catering company/restaurant, I cater myself and I'm a personal chef for a elderly lady. I work doing data entry during the day, and now and then try to have fun which is not very often due to my job(s). <br /> <br />I have a 21 year old who at times is going on 12, aren't they all. Was married and now single and just trying to enjoy life one day at a time. I'm writing a cookbook ... name is still in the works but it is dedicated to those people who never learned, to cook. Single Moms, Dads, or Just Busy Parents. Those individuals that think you can't make a great dinner for not a lot of money. You can entertain on a budget and I want people to know that gourmet tasting food doesn't have to be from a can of soup or a box, and healthy food doesn't come from a drive through. There are some really good meals that people can make which are healthy and will save money but taste amazing. So I guess that is my current goal. We all take short cuts and I have no problem with that - I do it too. I volunteer and make food for the homeless every couple of months, donating my time and money. I usually make soup for them and many times get donations from a local grocery stores, Sams Club, Walmart etc, with broth, and vegetables. It makes my cost very little and well worth every minute I spend. Like anyone, life is always trying to figure things out and do the best we can and have fun some how along the way.</p>