Smokehouse Onion Burger
This heavy-hitting backyard classic smashes a seasoned beef patty directly into a mound of thinly shaved sweet bulbs. The high-heat sear locks in juices while transforming the vegetables into a sweet, charred, and crispy skirt around the meat. A kiss of backyard woodsmoke completes the profile, delivering an intensely savory bite that outperforms any standard diner burger.
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Ingredients
Instructions
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Divide the ground beef into eight 2.5-oz portions and shape into loose balls.
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Heat a commercial griddle or heavy cast-iron skillet to high heat until smoking.
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Place beef balls on the dry iron.
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Top each ball with a heavy handful of shaved white onion.
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Press down with a heavy spatula until the meat is paper-thin.
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Season the meat immediately with the Smokehouse AP Seasoning.
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Sear for 2 minutes until the edges are dark and crispy.
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Lift the patties and apply mustard to the grill then top with the flipped patty so the onions are trapped underneath against the iron.
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Top each patty with one slice of American cheese and place the buns on top of the meat to steam.
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Stack two patties together once the cheese melts with the pickles
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Remove from heat and place on a steamed potato bun.
