Entree: United States – Best Burger Ever — Rosemary & Caramelized Onion Variation

Serving Size: 4

Approximate Time

Prep 20 min

Cook 12 min

Additional 2 hrs 1 min

Total 2 hrs 20 min

Ingredients

- 8 oz (225 g) sirloin steak, trimmed and cut into 1-inch cubes
- 8 oz (225 g) chuck steak, trimmed and cut into 1-inch cubes
- 8 oz (225 g) lamb shoulder, trimmed and cut into 1-inch cubes
- 1 tbsp (15 ml) minced fresh rosemary
- 1 large yellow onion, approx. 8 oz (225 g), sliced
- 1 tbsp (15 ml) olive oil
- 1 tbsp (14 g) unsalted butter
- 1 1/2 tsp (8 g) kosher salt
- black pepper, to taste
- 4 oz (115 g) grated cheddar cheese, smoked if preferred
- 4 hamburger buns, approx. 2.5 oz (70 g) each
- 1/3 cup (80 ml) mayonnaise
- 1 clove garlic (approx. 3 g), minced

Instructions

1. Place the cubed sirloin, chuck, and lamb in the freezer for 20–30 minutes to firm slightly for a clean grind. Pass the chilled meat through the coarsest die of a food grinder, or pulse each cut briefly in a food processor until it resembles a medium grind (about 8–12 short pulses). Transfer to a bowl. Sprinkle the minced rosemary over the meat and mix gently to distribute without overworking.
2. Cover the bowl and refrigerate, uncovered, for 2 hours to let the surface dry slightly for better browning.
3. While the meat chills, caramelize the onions: heat the olive oil and butter in a skillet over medium-low heat. Add the sliced onion and cook, stirring occasionally, until deeply golden and sweet, about 20–25 minutes. Remove from heat and keep warm.
4. Build a chimney starter and light enough charcoal for direct grilling. When coals are ashy white, spread them evenly in the grill and set the grate in place.
5. Divide the chilled meat into 4 portions and form into patties of about 6 oz (170 g) each, roughly 3/4-inch thick. Make a slight shallow depression in the center of each patty to reduce doming on the grill.
6. Just before grilling, sprinkle both sides of each patty with the kosher salt and season with black pepper to taste.
7. Place the patties on the hot grill and do not move them for 2 minutes. After 2 minutes, flip and continue flipping every 2 minutes until an instant-read thermometer reads 135°F (57°C) for medium-rare, watching for flare-ups and moving patties as needed.
8. In the final 1–2 minutes of cooking, place the buns cut-side down on the grill and toast 1–2 minutes. Divide the grated cheddar evenly between the top bun halves and set the hot cooked patties directly on top of the cheese so it softens.
9. Stir the minced garlic into the mayonnaise. To assemble, spread a little garlic mayonnaise on the cut side of each bottom bun, top with the cheese-topped patty, spoon a generous portion of caramelized onions over the patty, set the top bun over the onions, then let each assembled burger sit upside down for about 1 minute before flipping right-side up and serving.