I cannot take any credit for the scrumptious hamburgers we had for supper last night, and the Sunday before. While I wondered how two people could possibly pile up this much laundry over a mere 4 day Thanksgiving trip, Zach whipped up the juiciest and most flavorful hamburgers I’ve ever tasted. New to cooking meat as I am, I tackled my first hamburger prep about a month ago, and since then I’ve discovered that a primary challenge – especially for grill-less burger cooking during these chilly months – is getting the burgers to cook through without drying out. Zach’s idea of mixing the ground beef with an onion and garlic paste added just the right amount of moisture and flavor for a burger that cooks like a charm and melts in your mouth…
Onion Infused Hamburgers
1 large onion, cut into wedges 1 T minced garlic 1 lb. lean ground beef Cajun spice mix to taste (or salt, black pepper, and a bit of cayenne pepper if you can’t find Cajun spice) 1 large onion, thickly sliced ¼ cup + 2 T canola oil
~ In a food processor, blend the onion wedges and the garlic until it becomes a smooth, slightly liquid paste. ~ In a large bowl, mix the onion/garlic paste, and the Cajun spice with the ground beef. Shape the ground beef into 6 patties. ~ In a non-stick skillet over medium high heat, brown the onion slices in 2 T of canola oil. Remove the onion slices from the skillet, and set aside. ~ Add the remainder of the canola oil to the skillet, and reduce the heat to medium. Brown the ground beef patties on each side, then cover the skillet and cook the patties until no pink remains in the middle. ~ Serve topped with the onion slices… Great on a toasted bun with mustard and mayo, or all by itself!