All-American Hamburger with Crispy Onion Strings & Burger Sauce
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!
Servings: 4 servings
Crispy Onion Strings
- oil for frying
- 1 large onion cut in half, then thinly sliced
- 2 eggs
- 2 Tablespoons buttermilk
- 1 ½ cups flour
- 2 teaspoons salt
- 2 teaspoons black pepper
- 2 teaspoons garlic powder
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 Tablespoons sweet pickle relish
- 2 teaspoons white vinegar
- 2 teaspoons Worcestershire sauce
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ 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
Crispy Onion Strings
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 ¼ 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.
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 ½-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!
Calories: 1216kcal | Carbohydrates: 71g | Protein: 57g | Fat: 77g | Saturated Fat: 26g | Polyunsaturated Fat: 15g | Monounsaturated Fat: 28g | Trans Fat: 3g | Cholesterol: 273mg | Sodium: 2082mg | Potassium: 949mg | Fiber: 3g | Sugar: 11g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 291mg | Iron: 9mg