For these addictively tasty burgers, ground beef is pressed onto the griddle with paper-thin slices of onion and seared until crisp around the edges. The recipe comes from Sid’s Diner, a restaurant in El Reno, Oklahoma, and was featured in our special Burger issue (August/September 2009).
- 4 tbsp. canola oil
- 1 lb. ground beef, gently formed into 6 balls
- 2 medium yellow onions, very thinly sliced with a mandoline or a sharp knife and divided into 6 equal portions
- Kosher salt, to taste
- 6 slices American cheese
- 6 hamburger buns, toasted
- Working in 2 batches, heat 2 tbsp. oil in a 12″ cast-iron skillet over medium-high heat. Add 3 beef balls and, using the back of a spatula, press down on them until they’re thin; cook for 1 minute. Top each patty with a portion of the onions; season with salt. Press onions into the meat and cook for 1 minute more.
- Flip burgers; flatten with the spatula. Place a cheese slice on each patty and let melt while onions and meat brown. Serve on buns.
Pairing Note This burger benefits from a dark, sweet beer, like St. Peter’s Old-Style Porter ($38 for 12 bottles), from a brewery in Suffolk, England. —Ania Zawieja