Onion burgers tonight…

4,231 Views | 24 Replies | Last: 3 yr ago by DiskoTroop
DiskoTroop
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5:27p, 8/3/22
I'll take pictures of the finished product later.
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GAC06
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6:24p, 8/3/22
AG
Nice start
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Agasaurus Tex
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6:58p, 8/3/22
AG
Is that queso in the container on the left?
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Matsui
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7:15p, 8/3/22
DiskoTroop
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In reply to Agasaurus Tex • 7:37p, 8/3/22
Agasaurus Tex said:
Is that queso in the container on the left?


No sir. Home made burger sauce similar to McD's Special Sauce.
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DiskoTroop
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7:37p, 8/3/22



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DiskoTroop
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7:38p, 8/3/22
Came out really good!!
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Matsui
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7:53a, 8/4/22
AG
Looks outstanding!
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aggiedadofpanda
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12:07p, 8/4/22
AG
Those look amazing
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beagle2009
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1:26p, 8/4/22
AG
Those look awesome! I love the HC Black seasoning and use it all the time. Can't believe I haven't thought about it on a burger.
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LCE
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10:10a, 8/5/22
AG
Visited Andalusia Whiskey in Blanco and they use the HC Black on the rim of their version of a Bloody Mary.

Bought it for that reason alone and really don't like salt etc on the rim of glass, but it's good.
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Bruce Almighty
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11:13a, 8/5/22
AG
Are onion burgers having a moment? I know they are an Oklahoma thing, but I've been seeing these everywhere lately.
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DiskoTroop
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11:39a, 8/5/22
Yeah, about two years ago George Motz sorta crowned them the best burger in America. Since then everyone is kinda jumping on the wagon.
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Sazerac
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11:55a, 8/5/22
AG
Smash burger game is strong.
1/4 lb each patty?
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DiskoTroop
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In reply to Sazerac • 9:35p, 8/5/22
Sazerac said:
Smash burger game is strong.
1/4 lb each patty?

Each ball was around an eighth of a pound so yes as a double burger it was around a quarter pound cooked weight.
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Ag MD 84
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9:44p, 8/5/22
AG
great looking burgers, what kind of cheese did you use, what kind of pickle (type, source) and what's in your "secret" sauce? thanks
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DiskoTroop
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10:14p, 8/5/22
Cheese is HEB Deli Hill Country Fair white American cut in a 2.

Pickles are HEB True Texas BBQ pickles (they sell them by the quart.)

Burger sauce:

McDonalds Special Sauce copy

* 1/2 cup quality mayonnaise
* 2 tablespoons dill pickle relish (you can also use sweet pickle relish and omit the granulated sugar)
* 1 tablespoon finely minced onion
* 2 tablespoons natural ketchup or barbecue sauce , optional for a different flavor variation
* 2 teaspoons yellow mustard
* 1 teaspoon white vinegar
* 1 teaspoon granulated sugar
* 1/2 teaspoon paprika
* 1/4 teaspoon salt
* 1/4 teaspoon garlic powder
* 1/4 teaspoon onion powder
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dr_boogs
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In reply to DiskoTroop • 2:54p, 8/6/22
AG
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?
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schmendeler
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4:57p, 8/6/22
AG
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DiskoTroop
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In reply to dr_boogs • 5:12p, 8/6/22
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
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Sazerac
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5:22p, 8/6/22
AG
Press or this
Mercer Culinary Hell's Handle Heavy Duty Turner/Spatula, 6 Inch x 5 Inch
https://a.co/d/7sXgV1S
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Jackal99
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In reply to Ag MD 84 • 11:45p, 8/6/22
AG
Ag MD 84 said:
great looking burgers, what kind of cheese did you use, what kind of pickle (type, source) and what's in your "secret" sauce? thanks


Wondering all those, too. Not all heroes wear capes.
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SoTxAg
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2:32p, 8/7/22
AG
Did these today, good stuff.
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schmellba99
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In reply to DiskoTroop • 11:59a, 8/11/22
AG
TheFunnierPhideaux said:
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
Other way of doing it is to put the ball down and let it sear for a little bit - maybe 20 seconds. Flip over and press on the small cooked area. It won't stick to the press or spatula at all, works like a charm.
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DiskoTroop
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In reply to schmellba99 • 2:14p, 8/11/22
schmellba99 said:
TheFunnierPhideaux said:
dr_boogs said:
Help a smash burger rookie out - what do you smash them down with? And do you do it right as you put them on the griddle / in the middle of a handful of onions? Or do you mix the patty w onion first then smash?


Put a ball of meat on the griddle and about a half cup of very thinly sliced onions on top of it. Place a piece of parchment paper on top and smash down with a nice heavy bacon press. I have a cast-iron bacon press made by Lodge that does very well. The parchment paper keeps it from sticking to the press and everything comes out very nicely.

Lodge L6BP 6.25 Inch Seasoned Cast Iron Burger Press, Black https://a.co/d/hkQIXyk
Other way of doing it is to put the ball down and let it sear for a little bit - maybe 20 seconds. Flip over and press on the small cooked area. It won't stick to the press or spatula at all, works like a charm.
Now that's a handy tip.
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