The Pioneer Woman Tasty Kitchen
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County Fair Onion Burgers

5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Level: Easy

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Description

One of my all-time favorite fair staples, at least at the fairs that I’ve been to, is the onion burger. It’s very simple and decadent without going too far over the top.

Here’s my backyard version of this run-down-your-arm masterpiece.

Ingredients

  • 2 pounds Ground Beef (80/20, Please)
  • ¼ cups Canola Oil
  • 4 whole Large Yellow Sweet Onions, Chopped To 1/2"
  • 2 Tablespoons Kosher Salt, Divided
  • 2 Tablespoons Black Pepper, Ground Fresh, Divided
  • 1 Tablespoon Worcestershire Sauce
  • 16 slices American Processed Cheese
  • 8 whole Hamburger Buns

Preparation

Form the meat into eight equal-sized balls (1/4 lb each). Flatten each ball of meat between wax paper to about 1/4″ thick and about 5″ in diameter. Stack the wrapped burgers in a gallon zip-top bag and freeze until you’re ready to grill.

Heat a large heavy pan over medium-high heat, then add the oil. Add the onions, and half of the salt and pepper, then saute until the onions are translucent and just starting to brown, about 15 minutes.

While the onions are cooking, start your grill and prepare for direct grilling at medium-high heat (350-375ºF).

Add the Worcestershire to the pan, stir well, and cook another minute. Cover the pan, remove from the heat and set aside.

Season one side of the burgers with the remaining salt and pepper. Grill each burger for about two minutes per side then top each with a slice of cheese, 1/4 cup of onions, another slice of cheese, and another 1/4 cup of onions.

Move the burgers to one side of the grill and quickly toast the buns on the other side.

Gently slide each burger onto a bun and serve with your side of choice. I served mine with slabs of grilled zucchini.

Enjoy!

5 Comments

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patiodaddio on 8.31.2011

sjohnson – I used a charcoal grill. Try mixing a little bit (about a tablespoon per pound) of ice water into the meat. Trust me, it makes a huge difference. Also, never use meat leaner than 80/20 for burgers. Fat = flavor and moisture.

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Andrea Kaye on 8.31.2011

I’ve done this with putting the onions in a foil packet on the grill. It works pretty good too.

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jerseylou on 8.31.2011

Ooh, Can’t wait to try this! YUM!

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sjohnson on 8.31.2011

Are you using a gas grill, or grilling over charcoal? I can never cook a burger without drying it out (we use a gas grill)…

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azestybite on 8.31.2011

That burger is definitely inviting! Great post and recipe!

2 Reviews

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Beckie on 4.13.2012

Amazing burgers thanks for sharing!!

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shelbyj on 9.20.2011

So good! I made the mistake of halving the amount of onions. Next time (this week :) ) I will use all 4.

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