North Jersey Onion Burger

Trust me – if you follow the instructions, wonderful things happen:

Photos after the jump:

Salted meatball (Josh is right, hard to oversalt here):

I drop, pan is as hot as I can get it on my little stove:

Flip and onions on top:

Flip again and cheese on:

And done!

 

20 comments:

7:01 pm • Sunday • June 5, 2011

Want!

8:13 pm • Sunday • June 5, 2011

@karen marie has her eyes tight shut: so do it … easy enough if you have 5 ingredients (6 if you include the water).

9:02 pm • Sunday • June 5, 2011

I made this a couple of weeks ago sans cheez.

It is pretty easy to make. I used seasoned salt after I realized the first two burgers were too salty for my taste.

9:32 pm • Sunday • June 5, 2011

@blogenfreude: I don’t have a cast iron pan. I’m going to have to hunt one down.

9:33 pm • Sunday • June 5, 2011

I feel faint.

10:07 pm • Sunday • June 5, 2011

tj/FORWARD OPERATING BASE DWYER, Afghanistan (Reuters) – Defense Secretary Robert Gates bluntly told Marines on Sunday that they won’t be able to opt out of their enlistment just because they disagree with a government decision to end a ban on gays serving openly in the military.

rawstory.com

10:09 pm • Sunday • June 5, 2011

Not grill the bun?

Wow, what an asshole.

10:10 pm • Sunday • June 5, 2011

Salt?

Why if the meat is worth eating?

Who is this asshole?

10:34 pm • Sunday • June 5, 2011

I heartily second Blogenfreude.

I made one the first time he had this up and even with using too lean meat, it was still pretty good. The second attempt I used what Ozersky recommended and it was out-of-this-world yummy. I cut the salt back a bit because I was using a little less meat, but it was almost best without any condiments whatsoever. A little schmear of mustard, perhaps, but nothing more.

Seriously, the combination of “pasteurized-process cheese food”, animal fat, deep brown (nearly burnt) onion bits, steamed bun and the Maillard reaction-produced caramelization of the patty is greater than the sum of it’s parts.

11:15 pm • Sunday • June 5, 2011

@karen marie has her eyes tight shut: don’t need a cast iron pan … as you can see, I used 12 inch AllClad pan … works great.

11:18 pm • Sunday • June 5, 2011

@FlyingChainSaw: No – the soft bun coupled w/ the meat and cheese (and onions) is what makes it special … think slider. Think White Castle. Think (if you’re from Baltimore and DC) about Little Tavern. Childhood memories ….

11:37 pm • Sunday • June 5, 2011

@blogenfreude: I try to have White Castle hamburgers no more often than about once each year. After the gas subsides in a day or two I remember yet again why they really aren’t worth the sacrifice. I believe the WC Lounge secret recipe is actually steaming the hamburgers and buns together. There isn’t any grilling involved.

11:53 pm • Sunday • June 5, 2011

Stop with the pictures of meat not attached to a man! You’re killing Bene.

11:56 pm • Sunday • June 5, 2011

@blogenfreude: There’s a reason they call them “sliders.”

11:59 pm • Sunday • June 5, 2011

Oh, so like, I think this is real.

10:30 am • Monday • June 6, 2011

@blogenfreude: it is a big ass Krystal down here in confederistan.

for all who want seasoning without salt, substitute paprika. especially on burgers, chicken, baked taters, and very crispy crinkle cut fries.

10:47 am • Monday • June 6, 2011

@JNOV knows Dick: Seems they can’t tell the difference between Palin and Tina Fey.

11:42 am • Monday • June 6, 2011

@jwmcsame: Now there you go — crinkle cut fries.

When I was a youngster, my grandfather had a membership at the American Yacht Club in Rye, NY (but, sadly, no yacht), and they had the most wonderful “tea house” for us tikes to get snacks after romping in the sound. We had signing privileges, so no money was necessary.

Cracker Jack, hot dogs, hamburgers and crinkle cut fries in a cardboard container, with real lemonade to wash it all down.

Those were indeed the days, my friends.

12:04 pm • Monday • June 6, 2011

@jwmcsame: Or Old Bay. Not salt-free, but much less salty than plain salt.

6:33 pm • Friday • June 17, 2011

Just made two. They were delicious! Even though it turned out I didn’t have American cheese, used Vermont Cheddar instead.

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