I love a good burger–like with all the stuff, the more stuff, the better. This burger actually doesn’t have that many ingredients but what it does have makes it outstanding. Eater beware, though…it’s got quite a bit of oniony goodness.
It is only 1/4 cup of sautéed onions and 1/4 cup of fried onions in the burgers, but the problem (if you can call it that) is only using the remaining dash of fried onions as a topping. I just put a bowl of those delicious golden babies right on the table and we added as much as we could contain with a bun. I used store-bought onions because developing the skill to make those beauties would mean that I’d never eat anything else.
I used thick-sliced bacon. THICK. So it did take a little longer to cook–about 8 minutes to get to half-cooked in my cast iron skillet. I used kitchen shears to cut it into nice slices that were still evident in the burgers. The fried onions also kept their crispiness, which surprised and thrilled me. The texture of these burgers is awesome–quite toothsome yet tender.
As I admitted previously, I love a lot of stuff on my burger. But this combo is incredibly satisfying, even without my beloved pickles.
This made two very large burgers. I served a small green salad with them, but neither of us finished either the burgers or the salad–but that could have come down to the handfuls of fried onions we added.
David Leite
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