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!
Did you know I regularly share my favorite recipes from this blog and others I find around the web on Facebook? You can follow me there as well so you don’t miss out on the fun!
- oil, for frying
- 1 large onion, cut in half, then thinly sliced
- 2 eggs
- 2 tablespoons buttermilk
- 1 1/2 cups flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 2 tablespoons sweet pickle relish
- 2 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 4-6 high quality hamburger buns like a brioche or french bun
- 2 pounds ground chuck or ground beef (80% to 85% lean)
- Seasoned salt
- black pepper
- 4-6 slices medium or sharp cheddar cheese
- Green leaf lettuce
- Tomatoes, sliced
Heat 2 inches of oil in a large pot over medium-high heat until the oil reaches 350 degrees. It helps to have a thermometer that clips to the side of the pot to make sure the oil temperature stays constant while frying the onion strings.
Whisk the eggs and buttermilk together with a fork in a medium-size bowl. Whisk the flour, salt, pepper, and garlic powder together in a separate bowl.
Working with about 1/4 of the onion slices at a time, dredge them first in the egg/buttermilk mixture, then let the excess drip off and dredge them in the seasoned flour mixture, tossing lightly to coat. Shake off any excess flour before carefully dropping the onion slices into the hot oil, being careful not to crowd the pan. Fry until golden brown, then remove from the oil using a slotted spoon and transfer to a paper-towel lined plate.
Repeat until all of the onion strings have been battered and fried.
Combine all of the burger sauce ingredients together and adjust seasoning to taste. Refrigerate until ready to serve, up to 1 week.
Get your grill going on high heat. Make sure the grates are clean.
Divide the ground beef into 4-6 individual portions and shape into patties that are slightly larger than the size of your buns and no more than 1/2-inch thick. They will shrink a bit as they cook on the grill. Make an indentation in the center of each patty to help them cook more evenly.
Generously season each hamburger patty on both sides with seasoned salt and black pepper. Transfer the hamburger patties to the hot grill over direct heat and cook for 5 to 8 minutes on each side, flipping only once. I tend to prefer my burgers on the medium side with just a bit of pink still showing, so 5-6 minutes is perfect. If you prefer your burger more well done, then go 7-8 minutes on each side. Top each burger with a slice of cheese during the last minute of grilling and close the grill lid to help it melt completely.
Toast the buns alongside the hamburgers during the last few minutes of grilling. Assemble each burger with burger sauce on the bottom bun beneath the burger patty, melted cheddar cheese, lettuce, tomato slices, crispy onion strings, and additional burger sauce on the top bun, then serve and enjoy!
Like what you see here? Be sure to sign up to join my mailing list so you don't miss out on more recipes like this one!