Sid's Onion Burger
I hope my American friends are enjoying their Memorial Day long weekend. Here in Canada we celebrated Victoria Day long weekend last week, but, no matter where you live on the planet, the first long weekend of the season seems to be perfect timing for firing up the grill. To celebrate let's cook up a grilled classic... the burger!!!This is definitely not a Meatless Monday post!
Here in the Okanagan we are having an unusually wet and cool Spring. What has happened to the "sunny Okanagan"? While our eastern provinces are harvesting the first ripe strawberries of the season we are still in the "radish stage". It is usually the opposite, but even if it sounds like I am complaining I am not really. There will come a time when we are lamenting the unrelentless heat, but, until then, I think I will enjoy the cooler weather. These conditions makes it perfect for hiking, pole-walking or walking the dog. Weather is one of those aspects of our lives we cannot change and just accept gracefully. I have learned to take each day as it comes and enjoy what is in store for me. So when it seems too stormy for grilling burgers outdoors turn to your kitchen appliances!!
To start the week off I am joining in on the Foodbuzz Daily Specials once again. Today's feature on Foodbuzz are griddlers such as the one from Cuisinart here at CHEFS™ If you have a griddler among your kitchen appliances you will find it very versatile. You can cook for a crowd with 4 grills rolled into one... panini press, flat grill, contact grill and griddle. The combination will give you four cooking options with this multi-tasking appliance and you won't heat up the whole house!!! Very important in the middle of summer.
Using the griddler I decided to make one of the simplest and uncomplicated burgers known to man. I would be the first to tell you that I don't usually eat simple, uncomplicated flavours but sometimes simple really is just the best way to go. You could switch it up and replace the cheddar with any number of cheeses you have on hand, add any spices or herbs you wish but today was a day to travel back to the roots of a recipe. Instead I chose to keep the simplicity of the burger and leave it unadorned to allow the true meat flavour to capture my taste buds. Ground sirloin of the highest quality, sweet Vidalia onions, a little salt and pepper and whatever condiments you choose and you have mastered the burgers from your local hangout or drive-in. If this brings back memories of the days when your food was brought to your car, thick milkshakes, unfrozen fries and penny loafers then finish licking your chops now. If you are too young to remember those days you will still enjoy this burger too:D
I found the idea for this recipe on Saveur. When life just seems too complicated go for the simple things in life and arrest your taste buds with the tried and true flavours of this classic. Serve it with a grilled corn salad and a pint of your favourite beer and sit back and enjoy the holiday weekend.
from Saveur
4 tablespoons canola oil
1 lb. ground beef, gently formed into 6 balls
2 medium yellow onions, very thinly sliced with a mandolin or a sharp knife and divided into 6 equal portions
Kosher salt, to taste
6 slices Cheddar cheese
6 hamburger buns, toasted
toppings of your choice
******************************
Working in 2 batches, heat 2 tbsp. oil in a 12" cast-iron skillet over medium-high heat. Add 3 beef balls and, using the back of a spatula, press down on them until they're thin; cook for 1 minute. Top each patty with a portion of the onions; season with salt. Press onions into the meat and cook for 1 minute more.
Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown. Serve on buns.
Makes 6 burgers
You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.
