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 jortiz46@yahoo.com
Punta Gorda
on April 15, 2013
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I have made this recipe one time and can't wait to make it again, my husband and my sister love it, next time I will invite some friends and I will share the recipe with them . It is delicious and the combination of the olive oil and Dijon mustard make the hamburgers very juicy. I used Kaiser Rolls instead, they hold it better
By queenyb
Austin, TX
on July 06, 2012
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I used grass-fed beef and it tasted so good! Cannot wait to eat this again!
I made huge burgers. More than half pound for each patty. The problem for that is after putting all the layers, I can't open my mouth that big.
I made mushroom along with the caramelized onions. It's amazing that vinegar makes a big difference in this.
By meself_11956426
Lakeland, 48
on May 29, 2012
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I have made this recipe many times. The Dijon and olive oil make the burgers juicy. Niman Ranch meat is not available where I live in Florida so I use 80/20 ground chuck. We grilled Memorial Day and the burgers were delicious! I cut back by half on the butter and olive oil for caramelizing the onions and next time I'll cut back more. Be sure to not over caramelize them. Sherry vinegar is difficult to find as well as expensive so I use regular sherry. I use regular hamburger buns or Peppridge Farms Sliders when I make smaller versions. Must not overcook the patties! Leave a little pink in the middle--they will cook further and the pink will disappear.
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