What you'll need:
- Buns (I get Martin's potato roll)
- Meat (look for beef mince that is minimum 20% fat.)
- American cheddar
- Onion
extras
Extras (pickles, mustard sauce, lettuce, tomato, jalapenos)

Preparation
To begin, you want to grab your brown onion and slice as thin as physically possible. What this does is give the onions the best chance at getting caramelised and crispy in the short amount of time that they're cooking. Remember, we aren't pan frying these onions or deep-frying, we're cooking them with the meat and don't have time to wait for the onions to cook longer than the patty.

After slicing your onions, begin to roll your beef mince into balls (soon to be smashed). Now depending on personal preference - you can go anywhere from 90g to 100g, but I wouldn't personally recommend anything more than that as it may interfere with the patty cooking process.

Now that's pretty much it for prep! You can prepare a special sauce or mustard, but for the sake of the simple recipe I'll leave it out and let the magic come from you.

1. You want to begin with your cooking surface as hot as possible! While you can cook this on a non-stick pan, you ideally want cast iron/stainless steel or an outdoor griddle for the best results. This burger does get messy, so be careful indoors. Crank the heat as high as you can and wait till you see the surface begin to smoke - that's when you know it's ready. Why so hot? The heat allows the meat to stick to the surface of the grill, giving you that amazing crust.

2. Place your patty on the grill, place a handful of your thinly sliced onions on top - then smash! Yes, you smash the onions WITH the patty. This allows the onions to absorb moisture and begin to mix with the rendering fat - to then cop a nice caramelisation once flipped (don't forget to hit it with a bit of salt).

03. It does get tricky knowing when to flip your patty, but essentially you want to flip once you see only a bit of pink/raw meat left. To flip, grab a paint scraper or sharp spatula and begin to essentially scrape the meat off the surface first, before flipping - allowing you to preserve that nice crust. After flipping, place a slice (or two) of cheese and your crown (top bun) on top and the heel) above that. This allows the buns to begin to steam above the cooking patties/onions, allowing them to get nice and soft. You may also want to turn down the heat so that the onions don't burn before caramelising

4. After you begin to see the onions beneath the patty become a rich colour, it's time to remove the patties. Take off the heel, and place it on your benchtop, or wherever you're assembling, scoop up the patty, put it on top and that's it! Obviously there's more steps if you have more ingredients, however you're now left with a perfectly soft, indulgent fried onion burger.

Make sure to eat this burger while it's hot, and even better if the weather is cold. Happy Cooking <3