Big Beef Burgers With Crunchy Sour Cream Onion Rings Recipes

SOUR CREAM BURGERS

Steps:

• In a large bowl, mix together the ground beef, sour cream, onion soup mix, bread crumbs and pepper using your hands. Refrigerate while you heat up the grill so the flavors have a chance to blend.
• Preheat a grill for medium heat. Form the ground beef into 8 balls, and flatten into patties.
• Grill the patties for 6 to 8 minutes per side, or until well done.

BIG BEEF BURGERS WITH CRUNCHY SOUR CREAM ONION RINGS

Steps:

• Make the onion rings-fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven.
• Heat the oil to 350° (the oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds).
• Combine buttermilk and sour cream in a bowl and add the onion rings; soak for a few minutes.
• On a plate, toss the flour with the chives; season generously with salt and pepper.
• Dip the onion rings in the seasoned flour, then again in the buttermilk, and again in the flour.
• Fry 1 or 2 rings at a time in the hoi oil, turning once, until golden, about 4 minutes.
• Transfer to a rack to cool.
• Make the burgers-heat a large skillet or griddle over med-high heat.
• In a large bowl, combine the beef, Worcestershire sauce, lots of pepper, and a little salt; mix thoroughly.
• Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
• Drizzle the patties with olive oil.
• Cook the burgers, flipping once, 10 minutes for medium.
• While the burgers cook, make the dressing; in a small bowl combine the buttermilk, sour cream, ketchup, garlic, herbs, and lemon juice; season with salt, pepper, and hot sauce.
• Place the burgers on the roll bottoms and top with the lettuce, onion rings, and ranch dressing.
• Set the roll tops in place.

SOUR CREAM AND ONION-ONION RINGS

Steps:

• Heat 2 inches of oil in a Dutch oven to 370 degrees F.
• Whisk together the sour cream and onion dip mix, 2 teaspoons of the onion powder and 1/2 teaspoon of the garlic powder in a large bowl (large enough to use for dredging). Set aside 2 tablespoons of the seasoning mixture for later. To the mixture in the bowl, stir in 1/4 cup of the flour. Set aside.
• In a separate large mixing bowl, whisk together the remaining 1 cup flour, the cornstarch, remaining 2 teaspoons onion powder, the salt, baking powder and remaining 1/2 teaspoon garlic powder. Add the seltzer and sour cream and whisk until just smooth. Stir in the chives. The batter should be the consistency of thick paint.
• Add the onion rings to the seasoned flour and toss to lightly coat. Working in 2 batches, dredge the floured rings in the batter, letting the excess drip back in the bowl, and add to the oil. Fry, flipping occasionally, until very crisp and deep golden, about 4 minutes per batch. Drain on a wire rack set over a baking sheet.
• While still hot, season the onion rings with the reserved sour cream and onion seasoning mixture. Serve immediately, with ketchup.

PERFECT BEEF BURGERS

Steps:

• Sprinkle the ground beef evenly with 1/2 teaspoon salt in a large bowl. Gently form the meat into 4 balls, then lightly press into 4-inch-wide, 1-inch-thick patties. Make a 2-inch-wide indentation in the center of each with your thumb to prevent the burgers from bulging when grilled.
• Preheat a grill to high. Season the patties with salt and pepper. Grill, undisturbed, until marked on the bottom, 3 to 5 minutes. Turn and grill until the other side is marked and the patties feel firm, 3 to 5 more minutes; if desired, top each burger with 2 slices cheese during the last 2 minutes of cooking and cover with a disposable aluminum pan to melt.
• Serve the patties on the buns; top with lettuce and tomato.