I served these fantastic onion burgers 3 different ways over 3 nights. Two were on buns, and one was bun-less. All three versions were absolutely fantastic. The patties have a nice kick to them, thanks to the spicy V8 juice and some sassy Russ & Franks BBQ sauce (substitute your favorite if you can’t find Russ & Franks). The onion soup mix gives them an almost meatloaf like flavor.
I have to admit, I can eat more than one of these delicious onion burgers without even blinking. There’s something about the sautéed onions and American cheese that just screams greatness! Simple, cheesy, dripping, messy. Just what a hamburger should be!
These onion burgers remind me a bit of the old diner-style ones I used to get as a child, except that then the onions were sliced, and cooked quickly on a flat-top griddle. Incredibly good, and dripping with flavor. Instead, these are caramelized, bringing an almost sweetness to the burgers. Add some cheese and I’m one happy guy!
I like to use a burger press when I make burgers. It, in combination with some patty papers, enables me to crank out a whole bunch of equally-sized burger patties in no time at all with little cleanup.
Looking for a little different way to make these? Check out my other version of onion burgers!
Many, many years ago I lived in Fayetteville, Arkansas. Once of my favorite places to eat (and drink) was Jose’s, which is located right off the University of Arkansas campus. And my favorite thing to eat there was steak asada (a seasoned 10 ounce strip steak with ranchera sauce). I also make my own version, burgers asada.
You can use the same approach for burgers asada on anything, from grilled chicken to grilled steaks to turkey burgers. The cold, flavorful pico de gallo is fantastic on any grilled meat.
Asada means ‘grilled’ in Spanish. Go figure! I’ve heard that the steak and chicken asadas are no longer on Jose’s menu. Sad times, indeed! Perhaps they should add my burgers asada instead.