Over-The-Top Burger

Credit Chatelaine June 2015

Makes 4 Burgers

 

• 2 tbsp canola oil, divided
• 1 onion, finely chopped
• 3/4 tsp salt, divided
• 1kg medium ground beef

Toppings:

• 8 thin slices smoked cheddar (about 65g)
• 4 brioche buns, sliced and toasted
• 1/2 cup Chatelaine Sauce
• 8 strips bacon, cooked
• 8 Onion Rings, fried
• 1 cup shredded iceberg lettuce
• 2 tomatoes, sliced thinly
• 2 dill pickles, thinly sliced

To Make:

1. Warm chargrill or pan grill to medium heat. To a medium trying pan add 1 tsp oil, then onion and 1/4 tsp salt. Cook, stirring occasionally, until golden brown, 12 to 15 minutes. Transfer to a plate to cool.

2. Stir cooled onions into beef, just until combined. Divide mixture into 8 even portions. Flatten each into a very thin patty. Sprinkle burgers with remaining 1/2 tsp salt. Season with fresh ground black pepper.

3. Cover burgers with remaining 1 tbsp oil, both sides. Place on grill and cook each side 3-4 minutes. Top each burger with cheese, allow to melt.

4. Spread buns with Chatelaine Sauce. Layer with two burgers, then bacob, onion rings, lettuce, tomato and pickles. Cover with top bun half.