The BBQ Nerd Actually Cooks Something

Hey yo! This will be a quick recipe for a burger that I’ve been making for a few weeks now. It’s very simple (and makes two burgers) that I discovered on my first week of Everyplate. These are what you will need for the 4 components of this burger-

Caramelized Onion Topping- Large Drizzle of Oil 1 Yellow Onion, sliced thin Salt and Pepper, to taste 1/4 cup of Water Pinch of Sugar

Chipotle Aioli 4 Cloves of Garlic, chopped fine 2 Large Tablespoons of Mayonnaise 1-2 Teaspoons of Chipotle Powder Salt and Pepper to taste

Hamburger- Small Drizzle of Oil 1 Pound of Hamburger Meat, 85/15  lean to fat ratio made into two balls Salt and Peper to taste

Buns- 1 Tablespoon of Butter 2 Potato Buns

Here are the Steps-

1. Slice your onion thinly 2. Heat large drizzle of oil in pan (medium high heat) 3. Once oil is hot, place sliced onion in pan, season with salt and pepper, stirring occasionally until onions are browned and softer (typically 8-10 minutes). 4. While onions cook, chop garlic, and mix together with Mayo, Chipotle Powder, Salt, and Pepper.  This will be your Chipotle Aioli. 5. Pour 1/4 water into pan with onions along with a pinch of sugar. Cook until they are caramelized (about 5-8 minutes on medium high heat). Once finished, place in a bowl and rinse out pan. This will bee your Caramelized Onion Topping. 6. Heat a drizzle of oil in pan (medium high heat) 7. Place your two meat balls in pan and season with salt and pepper. 8. Smash meat balls into patties and cook until desired doneness (7-10 mins depending on your preference) flipping the patty once during the cook. 9. Remove patties, place on plate, wash out pan 10. Melt tablespoon of butter (medium high heat) 11. Place potato buns face down and toast lightly (1-2 minutes) 13. Assemble burger with buns, Chipotle Aioli, Caramlized Onion Topping, and hamburgers in which ever order you prefer (I like to spread the Aioli on the bottom bun and top the patty with the onions).

This is as close to burger perfection as it gets. I am not a chef or great cook. I don’t brag on my meals I make. But this is better than any burger I’ve ever had. The keys  to this great burger- using fresh garlic for the aioli, caramelizing the onions to perfection, and seasoning your burger with salt and pepper. Perhaps one of the underrated yet most important parts of this recipe- the meat. I’ve been using grassfed beef, 85/15 lean to fat ratio, and that ratio is reflected here. It’s the perfect amount of fat to maintain juiciness while having enough lean to give you that great dose of beefy flavor. A warning- this burger can get a smidge messy, but it’s worth it!