Salisbury Burger Patties With Caramelized Onions Recipes

SALISBURY BURGER PATTIES WITH CARAMELIZED ONIONS

Steps:

• In 12-inch skillet, melt butter over medium-low heat. Stir in brown sugar. Add onions; cook 12 to 16 minutes, stirring occasionally, until onions begin to turn golden brown. Place onions in medium bowl; cover to keep warm.
• In same skillet, cook beef patties over medium heat 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F.
• Return onions to skillet; pour gravy over onions and patties. Cook 2 to 3 minutes longer, stirring once or twice, until gravy is thoroughly heated. If desired, sprinkle with chopped fresh parsley.

SALISBURY BURGER PATTIES WITH CARAMELIZED ONIONS

Steps:

• In 12-inch skillet, melt butter over medium-low heat. Stir in brown sugar. Add onions; cook 12 to 16 minutes, stirring occasionally, until onions begin to turn golden brown. Place onions in medium bowl; cover to keep warm.
• In same skillet, cook beef patties over medium heat 6 to 8 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees.
• Return onions to skillet; pour grav over onions and patties. Cook 2 to 3 minutes longer, stirring once or twice, until gravy is throughly heated. If desired, sprinkle with chopped fresh parsley.

SMASHED HAMBURGERS WITH CARAMELIZED ONIONS

Steps:

• Heat 2 tablespoons oil in a large (12-inch) sauté pan over medium heat, add the onions, and cook for 8 to 10 minutes, stirring occasionally, until the onions are tender and starting to brown. Add the sugar, reduce the heat to low, and cook for 10 to 15 minutes, stirring occasionally, until the onions are browned and caramelized. Add the vinegar and cook for 30 seconds to deglaze the pan.
• Meanwhile, combine the dry mustard, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper in a small bowl. Place the ground beef in a medium bowl and sprinkle on the mustard mixture. With your fingers, lightly work the mustard into the beef and shape into four 1-inch-thick patties. Place them on a plate and freeze for exactly 15 minutes.
• Heat a large (12-inch) cast-iron skillet over medium-high heat and add 1 1/2 tablespoons oil. From the freezer, place the burgers directly in the hot skillet. With a large metal spatula, firmly press each burger into the pan. Cook the burgers for 2 1/2 to 3 minutes, without moving them, so the bottoms get browned and crusty. Flip the burgers, then spoon on the onions and sprinkle the Gruyère on top. Place a lid on the skillet and cook the burgers for 1 1/2 to 2 minutes, until the cheese is melted and the burgers are medium-rare inside. Place one burger on each roll and serve hot with ketchup on the side.

CARAMELIZED ONION BURGERS

Steps:

• Cook onions and sugar in hot oil over low heat 20 to 25 minutes until onion is caramelized, stirring often. Stir in the 1/4 cup water, vinegar, and 1/4 teaspoon of the salt. Set aside and keep warm.
• Combine beef, parsley, tomato paste, Worcestershire sauce, 1/2 teaspoon salt, and pepper. Shape into 4 patties.
• Grill over medium-hot heat until beef is no longer pink.
• Serve on buns with caramelized onions, tomato slices and lettuce.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.