Every once in a while, the only thing that will do is an old-fashioned fried burger. There’s something special about a fried burger that even a well-executed grilled burger can’t match. I hope you enjoy this recipe. The minimal extra efforts – internal seasoning, square shape, rolled-thin patty, and oven-warmed fresh bun – make all the difference in the world.
If I tell you that good eating habits help us live longer, healthier lives, your first reaction will probably be, “tell me something I don’t know.” But, of course, we all understand the correlation between the quality and quantity of food consumption and health. Still, it’s one thing to acknowledge a truth intellectually and quite another thing to take it to heart and apply it in practical ways.
Of course, very few people have the mental discipline to adopt and maintain “best practices” eating habits. There will always be a debate over the best way to eat, but most would not argue with the merits of adopting a non-processed-food diet primarily consisting of fresh vegetables and lean meats. But who among us can do this at all times? I know myself well enough to admit. A well-balanced approach to eating is the only way to work for me, and I suspect many other people feel the same way. Here’s what I mean.
Most of the time, I eat with my health in mind. Fresh vegetables are a significant component of my diet. Quite often, I will grill or sauté a salmon filet for dinner. In addition, I consume fresh green juices daily. However, on occasion, I prefer a meal on the opposite end of the spectrum to add some balance – a meal unapologetically high in fat, sugar, or, even better, both. There is no better meal for this purpose than a fried burger, and I’m about to tell you the best way to make this greasy fried burger. Trust me.
Greasy Fried Burger Recipe
- 1 pound ground chuck
- ½ small white onion grated and squeezed of excess juice
- ¼ cup cheddar cheese freshly grated
- ½ teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ¼ cup mayonnaise
- 4 small bakery rolls
- Combine salt, pepper, garlic powder, and onion powder in a bowl.
- Split the rolls in half, wrap them in aluminium foil, and place them in a 250-degree Celsius oven to warm up.
- Roll out the ground chuck onto parchment paper into a large rectangle until very thin. Sprinkle the meat with the seasoning mixture and grated onion, distributing evenly. If you are feeling adventurous, sprinkle with the grated cheese as well.
- Fold the meat in half using the parchment paper. Press the meat gently to seal in the ingredients. Using a pizza cutter, cut the meat into squares. The squares should be the same size as your rolls (obviously).
- Fry the burgers over medium-high heat for 2 to 3 minutes on each side, being careful not to press the meat.
- By this time, the buns should be warm. Remove the warmed buns from the oven, spread a thin layer of mayonnaise on each side, and add the burger patty. You have my permission to add additional condiments, but may I suggest, just for this recipe, that you enjoy the fried burgers very simply adorned with mayonnaise only. I think you will be pleasantly surprised.
- Plate the burgers and serve with salt and vinegar chips.