Photo: Niman Ranch Burgers Recipe
Ingredients
- 2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
- 1 tablespoon good Dijon mustard
- 3 tablespoons good olive oil, plus extra for brushing the grill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 sandwich-size English muffins, halved
- Good mayonnaise
- Caramelized Onions, recipe follows
Directions
Build a charcoal fire or heat a gas grill.
Place the ground beef in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill is medium-hot, brush the grill grate with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
Caramelized Onions:
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter
- 2 pounds yellow onions, peeled and sliced in half-rounds
- 1/2 teaspoon fresh thyme leaves
- 2 tablespoons sherry wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Heat the olive oil and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until the onions are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Yield: 6 servings
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By Jerseychic420
Jersey City
on January 23, 2012
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WOW I would have never thought that a little mustard and olive oil would make the burgers SO moist!! What a fabulous recipe, and the onions are to die for!!
By mirleehud_2659459
Deerfield, WI
on January 14, 2012
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I love this recipe, in fact, this is how I am making hamburgers on the grill from now on. We skipped the english muffins as the buns though, just used the regular ol' buns : The caramlized onions are AWESOME, so much flavor added to the burger, the onions were great all by themselves. Try this recipe on the grill, it is great.
By terric01_11406239
Broomfield, CO
on December 05, 2011
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I made this for the first time this past summer, and now it's the one I use all the time. The carmalized onions really make it great! I haven't use premium beef yet, just ground beef - 93/7 - from the grocery store. But I do everything else Ina says and these melt in your mouth.
Not handling the meat too much and compacting it is key.They may be a tiny bit crumbly, but use a good spatula and no worries. These are great with muenster cheese!
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