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Hamburgers - Almost-Famous Animal -Style Burgers Recipe

   
 

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     Hamburgers - Almost-Famous Animal -Style Burgers

Category   Entrees - Maindishes
Sub Category   None

Ingredients
2 T. EVOO, plus more for brushing
2 large onions, finely chopped
Kosher Salt
1/4 c. mayonnaise
2 T. ketchup
1 T. sweet pickle relish
1/2 t. white vinegar
2 lbs. ground beef chuck
4 hamburger buns, split
 
1/4 c. sliced dill pickles
3/4 c. shredded iceberg lettuce
4 to 8 thin slices tomato
Freshly ground pepper
1/4 c. yellow mustard
8 slices American cheese

Instructions
Heath the vegetable oil in a large skillet over medium-low heat. Add the onions and 3/4 t. salt, cover and cook, stirring occasionally, until golden and soft, about 30 minutes. (If the onions brown too quickly, reduce the heat to low.) Uncover, increase the heat to medium high and continue to cook, stirring often, until caramelized, about 8 more minutes. Add 1/2 c. water to the skillet, scraping up any browned bits from the bottom of the pan. Simmer, stirring, until the water evaporates, about 2 more minutes; transfer to a bowl and set aside. (The onions can be made up to 3 days ahead; coer and refrigerate, then reheat before using.)
Mix the mayonnaise, ketchup, relish, and vinegar in a bowl; set aside. Shape the beef into 8 patties, about 4 inches wide and 1/2 inch thick.
Heat a griddle or skillet over medium heat; lightly brush with vegetable oil. Toast the buns on the griddle, split-side down. Spread each toasted bun bottom with about 1 T. of the mayonnaise mixture, then top with a few pickles, some lettuce, 1 to 2 slices tomato and another dollop of the mayonnaise mixture; set aside. (Keep the griddle hot.)
Season both sides of the patties with salt and pepper. Working in batches if necessary, put the patties on the griddle and cook 3 minutes. Spread about 1 1/2 t. mustard on the uncooked side of each patty, then flip and top each with 1 slice cheese; continue cooking about 2 more minutes for medium doneness. Top 4 of the patties with carmelized onions, then cover with the remaining patties, cheese-side up. Sandwich the double patties on the buns.


Originally Submitted
6/22/2012





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