The No Nonsense Diner Burger
"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."
Ingredients
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.