Upside Down Burger
Ingredients
- 2 Tbsp vegetable oil and more for brushing skillet
- 2 large onions, finely chopped
- salt
- ¼ C mayo
- 2 Tbsp ketchup
- 1 Tbsp sweet pickle relish
- ½ tsp white vinegar
- 1½ tsp mustard
- 2 lbs. ground chuck (60%)
- 8 hamburger buns
- hamburger pickles
- 1 C shredded iceberg lettuce
- 8 slices of tomato
- pepper
- 8 slices cheddar or american cheese
- Heat oil in pan and add onions.
- Cook onions covered, over medium heat for 30 minutes or until onions begin to turn golden brown and caramelize. Watch them so they don't burn. or just have them raw like I did in the pictue.
- Remove lid and cook for 5 more minutes and then add ½ C water. Allow water to evaporate.
- Set aside, onions can be made several days ahead of time and refrigerated.
- Mix together the mayo, ketchup, relish and vinegar in a bowl and set aside.
- Form meat into 8 patties about 4 inches wide and ½ inch thick.
- Heat SKILLET and lightly brush with vegetable oil.
- Toast the buns on the skillet, split side down.
- After they are toasted golden brown spread the bottom bun with 1 Tbsp of the mayo mixture.
- Top with tomato and lettuce.
- Salt and pepper both sides of hamburger patties and cook on the skillet for 5 minutes.
- Spread top of patty with 1½ ts mustard and flip.
- Top patty with cheese and allow to cook until desired doneness.
- Add hamburger to bun and top with caramelized or raw red onion.
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