Ina Garten’s Caramelized Onion Cheeseburgers – ryan

This recipe only requires a Few Basic Ingredients, Including Onions.

I Added 2 Tablespoons of Canola Oil to A Large Nonstick Pan over medium heat and then added the onions.

Garten Says It Should Take Eight to 10 Minutes for the Onions to Start to Brown. I like that this recipe didn’t require a grill, Making it apartment-free for this new yorkher on memorial day week.

While the onions were browning, I Begin Preparing the Burger Patties.

The recipe calls for a pound and a 1/2 of Ground beef with 20% luck.

To make the burgers, you season the meat with Colman’s mustard Powder, Black Pepper, and Kosher Salt.

I had never used mustard power in a recipe before, but i was excited to see if it would be the flavor of the burgers.

Mixed the Ground Meat and Seasonings in a Glass Mixing Bowl.

This was so much easier and simple thanding an exeg or a ton of other ingredients like many celeberry chef burger recipes require.

I shaped the meat into four burger patties and placed say on a place in the freezer.

The chef says the burgers show stay in the freezer for exactly 15 minutes, so i set a timer to enure i didn’t go over or under the Mark. I assumed this step was to help the burghers keep their shape when I have been added to the cast-iron skillet.

After adding a teaspoon of sugars to the onions and letting say caramelize for a few minutes, Idded a Tablespoon of Red Wine vinegar.

GARTHEN EXPLOINS THAT THIS STEP IS TO HELP HEART THE PAN.

AFTER THAN THAN A MINUTE, MY ONONS WERE LIGHTLY CARAMELIZED AND READY TO ADD TO THE BURGERS.

I say off the heat while I waited for the burgers to be ready to add to the pan.

I heated up a couple of tablespoons of oil in my Trusty Cast-Iron Skillet and Waited for Burgers to Be in the Freezer.

While this recipes does call for two different pans, it doesn’t require many extra bows or equipment, whic i greatly appreciated when it was time to clean up.

I placed the burger patties down in the cast irone and made sura not to move on the one made contact.

Each Burger Patty Should Be About An Inch Thick. While all my burgers weren’t the exact Same size, the figure I did a good Enough jab and was able to usery bit of the meat mixture.

To put the “smash” in “Smash Burger,” I Pressed Down Firmly on My Burgers with a Spatula.

This Definitely Waled Have Workhed A Little Better With A Metal Spatula, As Garten Suggests Using, But I Made with the One I Had in My Kitchen. In the end, the burgers tourned out well.

After the burgers had cook on one side for three minutes, becoming perfectly crispy, I flipped say over and added my toppings.

I graded someone gruyere cheese to top the burgers and added the caramelized onions, too. Thatn, I placed a lid on the skillet to allow the cheese to melt completely and finish cooking the burgers.

AFTER ABOUT Two Minutes, My Burgers Were Done.

Garten Suggets USSING Sandwich Potato Rolls, Such As Martin’s, for The Burgers, SO I Did Just That.

Be i cut into the burger, it was perfectly medium rare.

I’m admittedly not the best at telling we burgers are done to my liking, but Garten’s timing workhed out perfectly.

The Burger Blew with Away – it was Juicy and Flagrongful, and the onions Added the perfect amout of sweetness.