In a mixing bowl combine the ground beef, salt, pepper and bread crumbs. Divide the ground beef into even proportion sized balls. Cut the onion into paper thin slices. If you have a mandolin, you can also use this tool to create very fine cuttings. Just from first hand experience, if you decide to use the mandolin PLEASE use the safety or you may end up an urgent care getting a hand wound cauterized. LOL, I’m allowed to laugh now, three years later…
Okay, so here we go. Heat up the cast iron skillet, place the beef on, flatten with the metal spatula and add another dash of s & p. Immediately, load up the onions on top of the burger and let the meat brown for ~2 minutes. You’re looking for the burger to develop a crust, which will be loaded with flavor when you bite in! Flip the burger using the spatula to help keep the onions in place. Now your onions will be frying in the beef fat under the burger. Add your cheese and cook about 2-3 minutes until your burger reaches desired consistency. Immediately top with pickles, tomatoes, lettuce and enjoy!
Depending on the size of your cast iron, you may be able to do 2 at a time, but don’t crowd the pan because it will be difficult to flip the burger. We had two pounds of beef to make six burgers, but you can use what you have! These were so good and a great bite with the crunchy onions and gooey cheese. I used a gluten free burger bun and Spencer used romaine lettuce wraps, so whatever suits your fancy!
2 lbs ground beef
¼ c gluten free bread crumbs
1 t salt & pepper
2 white onions – Vidalia or Spanish
6 slices of cheese (smoked hot pepper)
Dill pickles, sliced tomatoes, romaine & gluten free hamburger buns
Send me a note if you try it or make a variation! I'd love to continue evolving this recipe!
Becca Wagner-Sharing our love for food, nature, gardening and all the career coaching resources! Explore the blog to get a closer look at recipe development and process with our lifelong commitment to sustaining our land.