Pan Seared Onion Burger

Jump to Recipe

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.

Your comments and feedback are welcome. Use the Reply section at the end of the blog post. Your feedback fuels my energy to create more delicious and easy to follow recipes that anyone can make.  Want more recipes like this as well as other wholesome, healthy and mostly organic dishes, sign up for exclusive email updates.  Follow Us on Social Media: Pinterest, Instagram,Twitter,Facebook

Pan Seared Onion Burger

A quick, easy and flavorful Burger.

Course Dinner, Entree, Lunch
Cuisine American
Keyword Best Burger, Onion Burger, Pan Seared Burger
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 to 6 Servings
Author Yasmin Rasheed

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

  1. 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.

  2. 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).

  3. Heat a large non-stick frying pan over high heat. Add one tablespoon olive oil (Twirl it around to coat the pan).

  4. 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:

  1. 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:

  1. 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.

Please follow and like us:
error
Rate this recipe

Leave a Reply