I can’t believe that it is nearly the fourth of July, the time of year for barbecues, fireworks and celebrations. This burger is juicy and full of flavor. It is the perfect thing to have at a neighborhood get together or during the big parade. I have mine with thick cut bacon, crispy onion strings, and smoked Gouda cheese. When you top it off with lettuce, tomato and a healthy drizzle of barbecue sauce you will have a burger worth celebrating.
Forming the Perfect Patty
If you are like me and you like your burgers on the rare side you will want to shape your burgers so that the center is slightly less thick than the outer edges. Because the center always cooks more slowly this trick insures even cooking throughout.
The onion strings are surprisingly simple to make. It is as easy as soaking them in buttermilk, coating them in seasoned flour and frying them in oil. They can be made up to a day ahead of time and stored in an airtight container. As long as they are not refrigerated they will remain nice and crisp. They also make a great topping for green been casserole or French onion soup.
- 2 pounds 80/20 ground beef
- 1 egg beaten
- 1 white onion, diced
- 1 cup milk
- 1 cup panko bread crumbs
- 3 Tbsp Maple syrup
- ⅓ cup barbecue sauce
- 2 white onions, cut into thin rings
- 1 c buttermilk
- 1 c all purpose flour
- 1 Tbsp Cayanne pepper
- 1 Tbsp Old Bay seasoning
- 1 Tbsp Paprika
- Mix the beef, egg, onion, milk, bread crumb, maple syrup and barbecue sauce together until it forms a tight ball.
- Portion the beef mixture into patties
- Soak the sliced onion in buttermilk for one hour.
- Remove the onion from the liquid and toss in flour and spices until lightly coated.
- Shake off excess flour and fry the onion in preheated oil until golden brown.
- Remove the onion rings from the oil and let dry on paper towels.
- Cook the patties on the grill to desired temperature.
- Top with onion strings and your favorite toppings.