Recipe by Rachael Ray
- Makes 4 burgersServings
- 1 1/2 lb. ground beef (2 lb. if you prefer 8-oz. burgers)
- Kosher salt and coarsely ground black pepper
- About 1/4 cup each finely chopped fresh chives, dill, and flat-leaf parsley
- About 1/4 cup buttermilk powder
- About 1 1/2 tbsp. Worcestershire sauce
- 2 cloves garlic, grated or finely chopped
- 1 1/2 tsp. (about 1/2 palmful) granulated onion
- 1 bag (16 oz.) frozen beer-battered onion rings (I like Nathan’s)
- 1 tbsp. olive or vegetable oil
- Sliced yellow American cheese, cheddar, dill Havarti cheese, or pepper Jack (optional)
- 4 sesame seed buns (I like Big Marty’s)
- Sliced dill or spicy pickles, chopped iceberg lettuce, and ketchup, for topping
1. Preheat the oven to 425°.
2. In a medium bowl, season the beef with salt and pepper. Mix in the herbs, buttermilk powder, Worcestershire, garlic, and granulated onion. Form into 4 patties (thinner in the centers for even cooking).
3. Bake the onion rings for 3 to 4 minutes longer than the package directions to make them extra crispy. While they’re still hot, season them with salt.
4. Heat a cast-iron skillet over medium-high. Add the oil, one quick turn of the pan. Add the patties and cook, turning occasionally, for about 8 minutes. Top the patties with the cheese (if using) during the last minute or two of cooking. Tent with foil so the cheese melts.
5. Build the burgers with the bun bottoms, a layer of pickles on each, some chopped lettuce, 3 to 4 onion rings on each, the patties, some ketchup, and the bun tops.