Smokehouse Onion Burger

Prep Time 15 mins

Cook Time 10 mins

Total Time 25 mins

Difficulty: Intermediate

Servings: 4

Best Season: Summer

Description

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.

Ingredients

1.25 lbs beef chuck, ground 80/20
1 EA white onion, shaved paper-thin
2 Tbsp Smokehouse AP Seasoning
8 EA American cheese slices
2 tsp yellow mustard
16 dill pickle chips
4 EA potato buns, steamed

Instructions

1
Divide the ground beef into eight 2.5-oz portions and shape into loose balls.
2
Heat a commercial griddle or heavy cast-iron skillet to high heat until smoking.
3
Place beef balls on the dry iron.
4
Top each ball with a heavy handful of shaved white onion.
5
Press down with a heavy spatula until the meat is paper-thin.
6
Season the meat immediately with the Smokehouse AP Seasoning.
7
Sear for 2 minutes until the edges are dark and crispy.
8
Lift the patties and apply mustard to the grill then top with the flipped patty so the onions are trapped underneath against the iron.
9
Top each patty with one slice of American cheese and place the buns on top of the meat to steam.
10
Stack two patties together once the cheese melts with the pickles
11
Remove from heat and place on a steamed potato bun.

Read it online: https://brinnerbites.com/recipe/smokehouse-onion-burger/