Cast Iron Fried Onion Hamburgers
Cook's Illustrated points out that this technique was pioneered to save meat during the Depression, but it's just too delicious to pass up! These make a great non-grill-requiring hamburger for colder winter months.
Ingredients
- 1 onion, halved and sliced thin
- Salt and pepper
- 12 ounces 85 percent lean ground beef
- 1 tablespoon unsalted butter
- 1 teaspoon vegetable oil
- 4 hamburger buns, toasted
Directions
- Combine onion slices and 1 teaspoon salt in colander and let sit for 30 minutes, tossing occasionally. Transfer to clean dish towel, gather edges, and squeeze onion slices dry.
- Spread onion slices on rimmed baking sheet, sprinkle with ½ teaspoon pepper, and toss to combine. Divide onion mixture into four 2-inch mounds. Divide ground beef into 4 lightly packed balls. Place balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.
- Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add butter and oil and heat until butter is melted. Using spatula, place patties onion side down in skillet. Reduce heat to medium-low and cook until onion is deep golden brown and beginning to crisp around edges, 5 to 7 minutes.
- Flip burgers and continue to cook until lightly browned on second side, about 2 minutes. Place on bun tops. Serve.
Source: America's Test Kitchen