| Level: | Easy |
| Total: | 20 min |
| Active: | 20 min |
| Yield: | 4 burgers |
Ingredients
- 1 1/2 pounds ground beef (equal mix of ground brisket, chuck and rib-eye)
- Kosher salt and freshly ground black pepper
- 1 small sweet onion, sliced into thin rings
- 8 slices Cheddar
- 4 tablespoons butter, at room temperature
- 4 English muffins, split
- 2 tablespoons Dijon mustard
- 2 tablespoons mayonnaise
- 2 tablespoons ketchup
- 2 tablespoons prepared horseradish
- 2 tablespoons finely diced gherkins
- 1 tablespoon sliced chives
- 12 dill pickle slices, if desired
- 8 Gem lettuce leaves, cut to the size of the English muffins
Instructions
- Prepare a gas grill with a grill pan for medium heat.
- Gently form the ground beef into 4 loosely packed patties, making sure not to over work the meat. Season the burgers with salt and pepper.
- Place 4 onion rings on the grill and press a burger patty onto each one. Let this cook together until the burgers caramelize on that side, 3 to 4 minutes. Flip the burgers and top with 2 slices cheese (on top of the onions), then continue to cook to your desired temperature.
- Spread 1 tablespoon butter onto each English muffin. Season with salt and pepper, then toast on the grill.
- In a mixing bowl, combine the Dijon, mayonnaise, ketchup, horseradish, gherkins and chives. Fold together until evenly incorporated.
- To assemble, spread the special sauce on both slices of each English muffin. Stack the burgers on the bottom slices, then the pickles (if using), lettuce and top slices of English muffin.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 983 |
| Total Fat | 72 g |
| Saturated Fat | 32 g |
| Carbohydrates | 36 g |
| Dietary Fiber | 4 g |
| Sugar | 7 g |
| Protein | 49 g |
| Cholesterol | 211 mg |
| Sodium | 1146 mg |
Reviews
AMAZING! These burgers were iron chef worthy. The sauce is a great addition. I can only say make a lot of onions because they are delicious. Thanks Geoff! Always love your recipes.
I had my local HEB grind all cuts. Ribeye was not quite equal because more expensive but all said and done my meat made 14 burgers about 2 dollars each cost. I have a college age son going back to school Sunday. He can take these frozen burgers back and enjoy when he needs. I froze uncooked.
Now for the cooked. I had some sliders buns so I used these. Perfect med rare and flavor was amazing
I also low and slow caramelized sweet onions in my cast iron. 45 mins!!! Read all of the reviews about doing this. Magic is all I can say, and triple the amount of onion because you will be eating them out of the pan. I used pecan oil and reg Olive oil.
Butter would be a great addition but I can not have. The pecan oil is a good sub.
My sauce was mayo grain mustard ketchup and a dash or two of hot sauce.
More then five stars Love everything GZ does.
Perfect Burger…perfect mixtures of different ground beef…Just Delicious…oh, used ground short ribs as brisket wasn’t available…still,burger tasted great! In fact, this burger tasted like burgers I recently ate in NYC. This will be the “go to” burger recipe from now on…thank you GZ!
I haven’t perfected the onions yet, but the burgers are delicious. i won’t make them nah other way!
Awesome. I followed the instructions from the kitchen on grinding my own meet. I used 1/2 short rib & 1/2 Rib Eye & removed all visible fat. I couldn’t find a 4″ ring or cutter but found the coolest substitute. They are baking cups I found in the baking supply area that are exactly 4″ & heavily lined. I formed all my patties using those & was able to weigh them (8 ozs. each). The onions, special sauce & dressed butter lettuce were a hit. We made these inside on a gas stove in a cast iron grill pan. So easy & so so good. Thank you to the crew at The Kitchen. I get new ideas everytime I watch & best of all new ideas for our meals.