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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 08-30-2011, 01:07 AM   #1
PatioDaddio
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Default Recipe: County Fair Onion Burgers (pic)

County Fair Onion Burgers

It's that time of year. The time in late summer when fairs are in full-swing
all across America. Sure, it's fun to go see the animals, hit the cheesy
rides, and people watch, but let's face it, most folks go to spend too much
money on incredibly unhealthy yet delicious food.



Each year I'm amazed at what the fair food purveyors are slinging. I think
that if your wares can be fried, dipped, frozen, roasted, served in a cup,
on a stick or in some form of bread, you're approved to vend. Even better,
go for any two or more of the above and you're in seriously tall cotton. If
you ask me it's gotten seriously out of control. Deep-fried butter on a
stick? Really?!

One of my all-time favorite fair staples, at least at the fairs that I've been
to, is the onion burger. It's very simple and decadent without going too far
over the top. Just take an ordinary quarter-pound burger, cook it on a
flattop, then top it with cheese and a ridiculous amount of sauteed onions
and serve it on a bun that is just a little too small. Done.

Here's my backyard version of this run-down-your-arm masterpiece.

Ingredients
2 lbs Ground beef (80/20, please)
4 large Yellow sweet onions, chopped to 1/2"
1/4 cup Canola oil
16 slices American process cheese
8 Hamburger buns
1 Tbsp Worcestershire sauce
2 Tbsp Kosher salt
2 Tbsp Black pepper, ground fresh

Method
Form the meat into eight equal-sized balls (1/4 lb each).

Flatten each ball of meat between wax paper to about 1/4" thick and
about 5" in diameter.

Stack the wrapped burgers in a gallon zip-top bag and freeze until you're
ready to grill.

Heat a large heavy pan over medium-high heat, then add the oil.

Add the onions, and half of the salt and pepper, then saute until the
onions are translucent and just starting to brown, about 15 minutes.

While the onions are cooking, start your grill and prepare for direct grilling
at medium-high heat (350-375º).

Add the Worcestershire to the pan, stir well, and cook another minute.

Cover the pan, remove from the heat and set aside.

Season one side of the burgers with the remaining salt and pepper.

Grill each burger for about two minutes per side then top each with a slice
of cheese, 1/4 cup of onions, another slice of cheese, and another 1/4 cup
of onions.

Move the burgers to one side of the grill and quickly toast the buns on the
other side.

Gently slide each burger onto a bun and serve with your side of choice. I
served mine with slabs of grilled zucchini.

Enjoy!

-----
John
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Unread 08-30-2011, 01:14 AM   #2
iceman78
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Dang it... need to go shopping again!
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Unread 08-30-2011, 01:53 AM   #3
FamilyManBBQ
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Dayum John!! Another winner, for sure!! Them onion burgers from the fair are a must have.

I'm sure you were using Walla Walla onions...from the great state of Washington!?

Thought of you today on my commute to work...they were talking all things Boise and the Broncos on sports radio. Wanted to call in and say that there was this guy that lives there that makes this AMAZING looking food!!
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Unread 08-30-2011, 08:43 AM   #4
PatioDaddio
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Ha! Thanks, man. I appreciate the kind words.

John
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Unread 08-30-2011, 09:02 AM   #5
JMSetzler
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John, those look awesome! Here in the south, you need to add chili, slaw, and mustard to create the real 'slush burger.' If it isn't running down both arms when you pick it up, its not gonna be great :)

Kudos!
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Unread 08-30-2011, 09:45 AM   #6
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Dang, that's a great looking burger John!
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Unread 08-30-2011, 11:02 AM   #7
PatioDaddio
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Quote:
Originally Posted by JMSetzler View Post
John, those look awesome! Here in the south, you need to add chili, slaw, and mustard to create the real 'slush burger.' If it isn't running down both arms when you pick it up, its not gonna be great :)

Kudos!
Dood! I'm sorry, but that sounds absolutely, well, disgusting, to be completely
honest. It might be good, but the mental image is that of something that's
already been eaten once.

John
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Unread 08-30-2011, 11:06 AM   #8
Garyclaw
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What a Burger!! Thanks John!
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Unread 08-30-2011, 11:26 AM   #9
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Will have to put on my to do list John Thanks
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Unread 08-30-2011, 11:49 AM   #10
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Quote:
Originally Posted by JMSetzler View Post
John, those look awesome! Here in the south, you need to add chili, slaw, and mustard to create the real 'slush burger.' If it isn't running down both arms when you pick it up, its not gonna be great :)

Kudos!

MMMMMMM!!!! Carolina Chili Cheese Burger!!! MMMMMMMM!!
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Unread 08-30-2011, 12:29 PM   #11
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Quote:
Originally Posted by PatioDaddio View Post
Dood! I'm sorry, but that sounds absolutely, well, disgusting, to be completely
honest. It might be good, but the mental image is that of something that's
already been eaten once.

John
John, don't knock it til' you try it!!

I do love those Onion Burgers, though!

Thanks for the recipe, John.

Last edited by PatAttack; 08-30-2011 at 01:16 PM.. Reason: added content
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Unread 08-30-2011, 12:57 PM   #12
JMSetzler
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John's post are always awesome. I haven't seen one yet that I wouldn't sink my teeth into. His image of the county fair in this post just made me think of these burgers that we get around here at those events. They do not have any aesthetic appeal at all but the taste great :)
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Unread 08-30-2011, 12:58 PM   #13
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Thanks for the recipe!!!
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Unread 08-30-2011, 01:19 PM   #14
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yes please!
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Unread 08-30-2011, 06:20 PM   #15
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Nice looking burger Daddio. I really need to stop reading the forums before I have dinner though. I'm farking starving.

On a side note: I made an excellent version of the chili recipe from your website this past weekend. Thanks for sharing. I really liked the coffee element. I'll admit I did add some beer and smoked sausage though. Oh and I also made the Queso Dip. Also very good. I ate waaay too much though. I could feel my heart beating slower with every bite.
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