½smallwhite oniongrated and squeezed of excess juice
¼cupcheddar cheesefreshly grated
½teaspoonkosher salt
½teaspoonfresh ground black pepper
½teaspoongarlic powder
½teaspoononion powder
¼cupmayonnaise
4smallbakery rolls
Instructions
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.