The weather is officially changing. Lawns are getting mowed, people are power-washing their homes, and opening up their pools. Yep, it’s almost summertime. That means lots of BBQ meals and dinners outside, except we have to socially distance and wear a mask. Honestly, after a few weeks it’ll feel more “normal,” even though everyday there’s more sadness with lives lost and more confirmed cases. Nevertheless, we persevere and continue to stay at home and cook – so I decided to make burgers!
Something about making burgers puts a smile on my face. Handcrafting the patties, choosing my own seasonings, and throwing them on a grill or a hot skillet gets me in the best mood – and I think we could all use some mood boosting recipes amirite? This burger has four seasonings to it and is donned with some classic caramelized onions and provolone cheese, sandwiched between a hearty potato bun. I had the last of them this afternoon for my lunch because they were THAT good. Also, a side of homemade fries and roasted squash isn’t too bad either. (working to perfect the fries so that’ll come sometime soon!)
Here’s what you’ll need for these burgers:
- 2 lbs ground beef
- 2 large onions sliced
- Package of potato rolls
- Arrowroot or cornstarch (to thicken onions as they caramelize)
- 3 tbsp butter
- Onion salt
- Garlic powder
- Onion powder
- Red pepper flakes
Take your ground beef out approximately 20-30 minutes before handling, you want any meat to be relatively room temperature before manipulating. Add to a bowl and add in the seasonings, remember to be generous here as you want the burgers to be juicy and flavorful. Form patties by grabbing a fitsfull of meat and gently pressing into a circle, you don’t need a perfectly shaped patty and you want them to be loose (not super compact). Place on a plate and set aside.
Slice your onions and add to a pan with melted butter. Let them sweat and become aeromatic, stirring and letting the butter marinade into them. They will begin to soften and turn brown around 5 minutes, lower the flame and add arrowroot or cornstarch (arrowroot is a substitute from cornstarch and is less of an allergy than corn, plus it’s considered a healthier alternative and less processed). Continue to cook the onions on a low flame until they become super soft, holding their shape but are a golden brown. Turn off flame and set aside.
Use a non-stick skillet or even a cast iron (I was lazy and didn’t feel like taking mine out) and heat on medium high heat. Spray the pan with some cooking spray and add the burgers (I did three at a time). Cook for 3-4 minutes or your desired doneness. Flip and add the provolone to melt, another 3 minutes. Layer onto the buns and add some onions on top and voila, French Onion burger. Not so bad right? Get that grill going and crack open a White Claw – or a regular beer – and enjoy!