This All-American Hamburger with Crispy Onion Strings & Burger Sauce is incredibly juicy, loaded with delicious flavors, and is just the thing to kick off the summer grilling season!
Let’s talk burgers today!! With Memorial Day weekend, Father’s Day, and the Fourth of July coming up and lots of outdoor summertime grilling on its way, I figured it would be a good idea to kick things off with a good old-fashioned, All-American Hamburger with Crispy Onion Strings & Burger sauce.
I love grilling and since we live in California we do it almost year-round. We love to grill up whole fish like Arctic Char or Branzini for special occasions or pull out the go-to boneless, skinless chicken breasts and do grilled Cajun chicken for grilled Cajun chicken sandwiches or grilled Cajun chicken salads. But sometimes only a juicy, towering cheeseburger will do.
I’ll admit that these fried onion strings are a special treat that I will make every now and then when I really want to make regular hamburgers into something extra special. They take a little extra work and they definitely aren’t part of a healthy eating plan since they are deep fried, something I don’t do often. But boy-oh-boy are they amazing. Definitely worth the extra effort.
Just watch out because since the crispy onion strings are fried in batches so as not to crowd the pan, it’s super hard to not snack on the ones from the first batch while frying the remaining batches.
The burger sauce is super easy and really amps up the flavor of the burgers. It’s also perfect for dipping fries, tots, or extra fried onion strings.
Other than that, I don’t get too crazy with my burgers! You could add bacon and BBQ sauce (Paul always does) or some sliced avocado (my other go-to addition) if you are wanting to make these even more outrageously delicious. But I think these All-American Hamburgers with Crispy Onion Strings & Burger Sauce are pretty much perfect just the way they are.
Here are my best tips for grilling and assembling your burgers:
- Always form your patties a little bit larger than the size of the bun you plan to serve them on since they will shrink slightly as they cook. Also, press your thumb into the center of each patty to create an indentation before putting them on the grill. It will help the burgers cook more evenly and not puff up in the middle while cooking.
- Use high heat and only flip the burgers once. Hamburgers shouldn’t be overhandled or they won’t be as juicy as they should be. Flipping them too frequently won’t let the meat juices disperse as well, and definitely do NOT flatten the burgers with your spatula while they are grilling! That just squeezes out all of the juices (aka, deliciousness) and you will end up with dry, sad burgers.
- Don’t skimp on the buns. Quality buns make a big difference in your burger experience. You can always make your own, or just pick up some good brioche or french buns from the store. And I 100% recommend toasting those buns on the grill during the last few minutes of cooking the burgers.
If you are gonna want some fries to go with your burger, check out my Baked Greek Feta Fries or my Oven Roasted Barbecue Potato Wedges. And there is nothing more perfect with a big, juicy burger like this than a glass of ice cold homemade lemonade! Unless maybe it’s a root beer? What say you? And has anyone made homemade root beer before? Because it’s on my summer bucket list for this year and I’m looking for pointers!
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