The Butcher Burger
There’s a local buthcer shop that doubles as a small restaurnt in our town that was our date night spot for the first year we lived here. Then, we had a kid and date night became a thing of the past. We tried bringing our baby to this quant little restaurant and quickly realized that high chairs and active 18 month olds don’t meld well with the cool Friday night crowd. So, I did what I always do. I recreated our favorite meal at that butcher shop at home. It took me years to get it just right, the bun, the burger, the toppings, but finally last year I heard the words that I’ve been waiting for...”these burgers are even better than the butcher burger.” Cue angels singing!
Ingredients:
Makes 8 servings
Burger patties:
2.5 pounds ground beef
salt, smoked paprika, garlic powder
Caramelized onions
1 small red onion, thinly sliced
a pat of butter
pinch of salt and splash of balsamic vinegar
Toasted buns:
enough buns to go around
(these are our favorite!)
butter to spread on top
Assembly:
cooked bacon slices
sliced dill or bread and butter pickles
grainy mustard
caramelized onions
toasted buns
high quality mayo
Directions:
First caramelize your onions. Heat a medium pan over low heat and add the butter. Put the onions in with the salt and vinegar. Sloooooowly cook them, stirring from time to time as they soften.
Meanwhile, divide your beef up into 8 even pieces. Gently roll and patty them out and set on a large tray. I line mine with parchment to save a dish! Spinkle each side with salt, smoked paprika, and garlic powder. Preheat your grill while they come to room temperature. Pop them on the grill and grill for about 6-8 minutes per side depending on how you like your burgers cooked. Take them off the grill and quickly pop your buttered buns (cut side down) on the grill to toast up a bit.
Assemble your burger to taste.
Our preferred method is mayo one side, mustard on the other, burger patty, caramelized onions, bacon, sliced pickles and topped with the other side of the bun! Enjoy!
