Name: Cast Iron Fried Onion Cheeseburgers
Total time: 1 h 15 min
Ingredients: 1 onion , halved and sliced thin; Salt and pepper; 12 ounces 85 percent lean ground beef; 1 tablespoon unsalted butter; 1 teaspoon vegetable oil; 4 slices American cheese (4 ounces); 4 hamburger buns , toasted

Why This Recipe Works

During the Depression, enterprising cooks in Oklahoma discovered they could use less meat without reducing portion size by mashing thinly sliced onions into beef patties. This trick not only bulked up the patties, it created a delicious layer of caramelized onions on the outside that infused the meat with extra richness. We wanted to adapt this technique for the home cook for juicy and tender burgers that focused on flavor, not thrift. To make these enhanced burgers, we first sliced an onion as thin as possible and then salted the slices to draw out all the extra moisture so they'd brown and caramelize fully. To further reduce the moisture content, we squeezed the salted onion in a dish towel. We then formed the patties by making a small mound of onion, placing a loosely formed ball of ground beef on top, and pressing the beef into the onion. We cooked the patties, onion side down, over gentle and steady heat provided by our cast-iron skillet until the onion layer developed a deep golden-brown color and began to crisp. To finish the burgers, we simply flipped them and turned up the heat to develop light browning on the second side. Layering the finished burgers on top of—rather than beneath—a slice of American cheese kept the onion crisp.

Before You Begin

These burgers are traditionally served with yellow mustard and slices of dill pickle.

Instructions

Combine onion slices and 1 teaspoon salt in colander and let sit for 30 minutes, tossing occasionally. Transfer to clean dish towel, gather edges, and squeeze onion slices dry.

Spread onion slices on rimmed baking sheet, sprinkle with ½ teaspoon pepper, and toss to combine. Divide onion mixture into four 2-inch mounds. Divide ground beef into 4 lightly packed balls. Place balls on top of onion mounds and flatten beef firmly so onion adheres and patties measure 4 inches in diameter.

Heat 12-inch cast-iron skillet over medium heat for 5 minutes. Add butter and oil and heat until butter is melted. Using spatula, place patties onion side down in skillet. Reduce heat to medium-low and cook until onion is deep golden brown and beginning to crisp around edges, 5 to 7 minutes.

Flip burgers and continue to cook until lightly browned on second side, about 2 minutes. Place 1 slice American cheese on each bun bottom and top with burgers and bun tops. Serve.