The Onion-in Burger

 

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Makes 3 to 4 burgers

 

There are various theories regarding burgers and their onions.  I happen to like my onions, fresh, raw, and in thick slices, (preferably from a sweet purple onion) placed on top of the meat patty after it’s cooked.  My mother on the other hand, preferred to dice up the onion and mix it with the raw meat, along with some seasonings, before forming into patties and cooking. 

 

1 pound of ground beef (15 to 20 percent fat)

1 medium size white or yellow onion, diced

About half a teaspoon of mixed dry herbs – (Italian seasoning)

 

Place all the ingredients in a bowl and mush about with your hands.  Form into three four patties about half an inch thick and fry, broil or grill to desired degree of doneness.  If frying, pour some of the collected fat out of the skillet part way through the cooking.  Place on plain or toasted hamburger buns and dress with favorite accompaniments.

The English Country Kitchen


        Copyright © 2008 - Geraldine Duncann

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