The No Nonsense Diner Burger

1m
Prep Time
12m
Cook Time
13m
Ready In

Recipe: #8707

March 22, 2013

Categories: Burgers



"Basic burger, no burn. The onion is caramelized nicely. I'll post a photo later- this just looks like a hamburger, after all. I just wanted to post this for beginner cooks."

Original is 1 serving

Nutritional

  • Serving Size: 1 (586.4 g)
  • Calories 817.2
  • Total Fat - 42.2 g
  • Saturated Fat - 20 g
  • Cholesterol - 197.6 mg
  • Sodium - 4066.5 mg
  • Total Carbohydrate - 28.6 g
  • Dietary Fiber - 3.7 g
  • Sugars - 10 g
  • Protein - 79.4 g
  • Calcium - 1091 mg
  • Iron - 2.9 mg
  • Vitamin C - 16.3 mg
  • Thiamin - 2.4 mg

Step by Step Method

Step 1

Toss the burgers in the cold skillet and turn the heat up to high. Season them liberally with garlic, onion powder, and black pepper; take it easy with the salt.

Step 2

As they begin to sear, turn them over before you burn the pan and sear that side.

Step 3

Add about 1/4 cup water to the pan (stand back and don't burn yourself), then cover with lid and turn the heat down to medium.

Step 4

After a minute or two, place thick slices of the onion across the bottom of the panb and set the burger on top. Cover pan mand cook for about 5 minutes, then turn the onions over, add some more water if you need to- just enough to keep it steaming and not burning- top with the burger again and cook till it is firm and done, about another 5 minutes.

Step 5

Remove the onions to a plate, top the burger with a slice of cheese and cover the pan again, cooking for about 45 seconds or just till the cheese melts.

Step 6

While this is going on, split your burger bun, toast it if you like, and put the onions on there with ketchup, mustard (I use dusseldorf mustard or a dijon/horseradish blend mustard) and chopped dill pickle, adding the burger when the cheese is melted.

Step 7

Or if you don't like traditional toppings, drag it through the garden (top it with lettuce, tomato, alfalfa sprouts, sliced avocado, whatever tickles your fancy).

Step 8

Adding cooked bacon to your burger is not only legal, it's encouraged.

Tips


  • 10-12 inch skillet with a lid.

1 Reviews

Chef shapeweaver

This recipe was made on 3/3/13 for " Billboard Recipe Tag " in the Games forum. I prepared and cooked the recipe as it was written.But for mine and my SO's particular tastes, we " Ran It Through The Garden " and used mayo. As you can see,bacon is a required topping. I knew that this was a really good burger when the juices started to run down my fingers. For the taste,we both give it a " Good Solid 4 *'s. I must add that I'm really pleased to be the first to rate and review this recipe. Thanks for posting and, " Keep Smiling :) "

4.0

review by:
(4 Mar 2014)

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