This is definitely not a dish you want to be making if you plan on kissing anyone for the day. However, as long as you take that into consideration, this onion burger is delicious and well worth the occasional foregoing of a kiss from a loved one.
I’ve been told that this idea originally hails from Oklahoma. There are several ways I’ve seen them made, and this is personally the style that I prefer. The other version has an equal amount of onion, but they are all piled on top of the burger as it cooks, then flipped under it to cook the other side. This leaves the burger nice and charred on one side and steamed on the other.
Not the best mouthfeel, in my opinion. I prefer to cut up an onion and cook it as though it were another burger patty. It stays together, and as you can see, it caramelizes perfectly. Try this onion burger to see for yourself.
- 1 pound of 90/10 ground beef
- 1 tablespoon of Worcestershire sauce
- 1 large white onion
- 1 teaspoon of pepper
- 2 hamburger buns
- 2 slices of Colby Jack cheese
- Salt to taste
- Start your grill with briquettes and any sticks you have laying around in the yard.
- In a medium-size bowl, mix the ground beef and pepper. Form two 1/2-pound patties.
- Remove the outside layer and cut your onion to make thick slices. Do not separate the individual layers. I like to add a thin layer of bacon grease to both sides of the onions right before putting them on the grill. Another great reason to always save your bacon grease.
- When your fire is ready, go ahead and place the burgers on the grill along with your onions. Cook to your desired doneness. When the burgers are almost finished, you will toast the buns lightly on the grill. To get a light toasting, you will only leave them on for about 30 seconds. This should be enough time for them to barely start browning.
- Finally, put your burger and onions on the bun, top with slices of cheese, and dig in.