"I use frozen beer-battered onion rings as a crunchy bed for the patties. And I mix garlic, tons of herbs, and some powdered buttermilk into the beef for ranch flavor without the ranch fat." —Rachael Ray

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Credit: Photography by Kate Mathis

Recipe Summary test

Yield:
Makes 4 burgers
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 425°.

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  • 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).

  • 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.

  • 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.

  • 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.

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