Written by adam on Jun 26, 2005

Bullseye Burger

Filed Under: Entrees, Grilling & Smoking
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When I heard the idea of this burger, I was intrigued. It was recommended to me by my Aunt Teresa, who happens to love onions. :) Basicallly, it's a regular burger made to your specifications, but with a special treat hidden within its meaty depths ... a couple of rings of sliced onion pushed down into the patty and grilled inside! Wild, huh? You can choose whatever type of onion suits you the best. For a really onion-y flavor, I would choose white onions. For a sweeter flavor, go with yellow Vidalia or red onions.

When she told me about the melted butter, I nearly fell out of my chair with she sheer joy of that thought.

Ingredients

• 1 lb. ground chuck
  
• 1 medium onion, sliced into thin circles on the "latitude" of the onion
  
• Salt, pepper, your choice of seasonings
  
• 1/2 stick melted butter
  

Add a teaspon of salt and a teaspoon of pepper to the ground chuck, plus whatever seasonings you want. Mix well. With your hands, form 3 1/3 lb. patties and place them on a tray.

Take one slice of the onion and knock out a couple of the rings to make a neat looking bullseye shape. Then take that bullseye and press it firmly down into the meat patty. Starting to get the picture? You are going to grill these babies with the onion built right inside.

Crank up your grill according to specifications. When the grill is ready, slap those patties on with the bullseye facing up. Brush the onion side lightly with the melted butter. This will help protect those onions from the intense heat of the grill as well as better facilitate caramelization.

Flip the burgers when it is time. Don't mash down. See my entry about making better burgers for some thoughts on this. Remove them when done and dress as you would like. Seems like this kind of burger is just aching for some bacon and barbeque sauce.