LR's onion burgers tonight.

Car Wash Mike

Marian must be in charge of prep, we talked for about an hour (I'm sure she has plenty of minutes :woohoo: )
Anyway, burgers.
Cover the onion with meat.

Add a nice pat of butter and rub.

Direct at 350. Indirect at 400 might be better, you don't want to turn the burger very often.

Let the butter and rub soak in the onion and burger.

Flip at the most 2 minutes to finish.

Take inside with toppings. Don't limit youself to tater tots and 1000 Dressing. :woohoo:


Thanks Lawn Ranger.

Mike

dhuffjr

I've got some Pine Club burgers thawing for dinner tomorrow. I'm not going to desecrate their king of burgers status with that treatment. They are too lean a gristle free to tolerate it anyway.

I do need to try that onion inside the burger trick with some butter though.

However in honor of the lawn boy I did buy a bag of okra to fry INSIDE :evil: for dinner along with the burgers

Pork Butt Mike

Nice looking burgers, I like the idea with the onion in the burger. Gonna have to try that one. I put the onion on top after the flip and then add cheese on top of onion to hold onion in place but it does not cook the onion that way. Thanks.

egret

Here we go again!! :woohoo: :woohoo:

Beanie-Bean

I'll take the one on the right, please Those look great, Mike.

Lawn Ranger

Don't try to lay that onion burger creation on me. We all know who really came up with that.

Austin Smoker

I did these a couple weeks ago for the first time with some of the sweet Vidalia's that have been showing up. VERY tasty. Balancing the fat content of the beef (think shrinkage) and keeping the onion encased in the burger is the trick. I used a combo of 85/15 chuck and 90/10 sirloin and it seemed to work really well. One flip is all it takes! Good eats for sure.