It’s almost the fourth of July! There are few things that represent summer more than fireworks, ice cream, lemonade, and burgers! Grilling burgers on this particular holiday is something that has just been done as far back as I can remember. When I was growing up, of course it wasn’t me doing the grilling. So, naturally I was a little intimidated when I made my first burger.
I was nervous that it would turn out flavorless, dry, and rubbery. Sure enough, it was all three of those things. After grilling failed, I thought I’d try burgers on the stove top, oven, George Foreman, etc. All were bad. I realized it wasn’t the tool I was using to cook the burgers that was the problem – it was the seasoning. I was putting salt and pepper on the burgers but I wanted more. So I decided to play around with a few basic ingredients and this recipe worked liked magic [for me]. For example, mincing a little garlic into the meat added so much flavor!
For this recipe, I went back to the grill. I found a couple tricks to keep the burgers as juicy as possible on the grill:
- Don’t overwork the meat. Mix it just enough to get all the spices incorporated but no more than that!
- Form the patties with a slight indent in the middle. The juices will recollect in the dent and stay in/on/around the burger. It’s gonna be juicy as heck! Like this:
Notice that I didn’t mention adding a stick of butter or a bottle of oil in the above list? That’s right – juicy and healthy! Er, at least I can tell myself that when I scarf down a ginormous portion after a day of working up a sweat…lounging by the pool.
And there you have it. These burgers are just fine with a slice of cheddar cheese and some ketchup and mustard. But I was feeling creative when I made these. I put some perfectly caramelized onions and some really nice Swiss cheese on these. This is what the caramelized onions should look like:
Then I threw them on some freshly baked buns from the local bakery and BAM: fancy “gourmet” burgers without that much effort at all. I did all the experimenting – now it’s time to reap (eat?) the benefits!
- 1 lb. ground beef
- 1 teaspoon Montreal steak seasoning
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- 3 buns
- 3 slices of Swiss cheese (Swiss goes well with caramelized onions, but feel free to substitute if Swiss is not your thing)
- ½ large yellow onion, sliced into disks
- 2 teaspoons olive oil
- In a large bowl, add all ingredients to the beef and mix just until blended.
- Form 3 patties that are slightly indented in the middle.
- Heat the grill to 400 degrees Fahrenheit. Make sure the meat is close to room temperature.
- Cook the burgers with the lid down for 3-4 minutes on one side.
- Flip the burger, cook for another 3-4 minutes. Add cheese and cover for about 15 seconds to melt it.
- Remove burgers from the heat onto a clean plate and let them sit for about 1 minute to let the juices recollect.
- In a large skillet, heat the oil on medium-low.
- Add the onions and cook uncovered for 10-15 minutes, stirring occasionally.
- The onions are done when they turn medium to dark brown and soft.
- Serve it up on a bun with some lettuce and tomato.