We splurged on hamburgers for our Easter dinner. Yes, splurged! It was a splurge for two reasons. First, because I don't often serve a big hunk of meat to everyone. These were 1/3 pound each – and the kids were thrilled! 😀 And second, because of all the simple, yet special touches: a hint of mint in the burgers, caramelized onions, melted homemade queso fresco cheese, buns from Erin's sourdough English muffins, and liberally spread homemade mayonnaise. The burgers were pretty much over-the-top awesome!
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This is the same base recipe as for my Arabic meatballs; always a hit!
A hint of mint in the burgers, caramelized onions, melted homemade queso fresco cheese, buns from Erin's sourdough English muffins, and liberally spread homemade mayonnaise. The burgers are pretty much over-the-top awesome!
Mix all ingredients together well.
Shape into 6 or 8 patties of desired size and thickness.
I did 6 patties that were 5 inches in diameter.
Fry over medium heat in a cast iron skillet until thoroughly cooked and browned on both sides.
Transfer to lidded baking dish to keep warm.
Repeat for all hamburgers.
While hamburgers are frying, slice 1 or 2 onions. Put in a cast-iron skillet along with several tablespoons of fat (tallow, butter, coconut oil, red palm oil, etc.), and cook over medium to medium-low heat until the onions are deep brown and soft. Remove from heat.
Of course there are many ways to put together a hamburger. Here's a suggestion: Slice open a sourdough English muffin for each person. Spread liberally with homemade lacto-fermented mayonnaise. Place a hamburger on one side of the muffin. Top the burger with queso fresco cheese (raw and melty!) and a heap of onions. Close the bun and serve!
How do you dress up your hamburgers? Please share!
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