Pan Seared Onion Burger 
Pan Seared Onion Burger
One of the juiciest, most flavorful gourmet cheese burger you will ever eat. This is a very quick and simple recipe that can be whipped up for a quick weeknight meal or a gourmet weekend dinner. I used to love (still do) using fresh onions in hamburgers, but years ago on a lazy day, I took the easy way out – that’s where the Lipton onion soup mix came in. A very similar recipe is on the back of the soup mix package. The first time I made the burger patties exactly the way the package suggested and it was good. Subsequent recipes I added fresh garlic and fresh thyme. I have since excluded the garlic as the soup mix is very well seasoned. The thyme add a freshness and now I use less mayonnaise. This current recipe is my favorite by far. The layers of romaine, avocados, eggs and tomatoes added a dramatic flair with a more complex flavor.
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Pan Seared Onion Burger
A quick, easy and flavorful Burger.
Ingredients
BURGER:
- 2 pounds grass fed ground beef
- 1 package Liption Onion Soup Mix
- 1/4 cup mayonnaise
- 1 tablespoon fresh thyme finely chopped
- 1 tablespoon extra virgin olive oil
- 8 slices of cheddar cheese
- 8 slices of organic vine ripen tomatoes
- organic romaine lettuce
- 8 eggs cooked sunnyside or over-easy
- several slices of avocados (Slice the avocados when you are ready to assemble the burger)
- 6 to 8 Hamburger Buns
SPICED AIOLI:
- 1/2 cup mayonnaise
- 1 tablespoon freshly squeezed lemon juice
- 1 garlic clove minced
- 1 teaspoon cayenne pepper
- salt and pepper to taste
Instructions
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In a medium bowl, add the ground meat, onion soup mix, mayonnaise and thyme. Mix thoroughly to combine.
Note: Do not overmix as it will cause the burgers to be tough.
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Portion out the seasoned meat into 8 equal portions. In the palm of your hand form a meatball (round) and then create the burger pattie. To do this, place each round in one palm and use the other palm to flatten out to about 1/4 inch thickness. (Alternatively you can place the meatballs on parchment paper and flatten with your palm.) Use your thumb to create a slight indentation in the middle of each pattie. (This will prevent the pattie from puffing up in the middle when it's cooking, hence it will cook evenly).
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Heat a large non-stick frying pan over high heat. Add one tablespoon olive oil (Twirl it around to coat the pan).
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Depending on how large your pan is, add 3 to 4 burgers at a time and sear each side 3 to 4 minutes – total of 6 to 8 minutes. During the last 2 minutes add a slice of cheese to each burger pattie. Allow the cheese to melt. Remove the burger patties to a plate. Cook the remaining burgers.
Notes: OPTIONAL: During the last minute after the cheese has been placed on the beef patties, cover the pan with a tight lid to completely melt the cheese.
AIOLI:
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In a small bowl, add all the alioli ingredients and add salt and pepper to taste. Use a small spatula or spoon to mix thoroughly.
Notes: This can be made earlier in the day or a day in advance. Refrigerate until ready to use.
ASSEMBLE THE BURGERS:
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Spread some aioli on both halves of the buns. On one half of the hamburger bun, add a piece of lettuce. Add a few slices of avocados. add 1 burger pattie. Add another piece of lettuce. Add egg. Add another burger. Top with 1 or 2 slices of tomatoes. Top with the other half of the bun.
Plate. Serve. Enjoy.
