Sorry for the late post. I got really good about getting stuff up here on Wednesdays. I had originally intended to show off our Orthodox Easter dinner from last Sunday, but I got called away to tend to my momma in the emergency room and posting was the last thing on my brain at that point. I’ll have to remake the dinner sometime soon though so I can get some proper photos and post recipes. I don’t really hear any complaining about a repeat performance of that dinner anyway as it was pretty dang tasty! (Also, mom is doing better now.)
So standing in for Orthodox Easter, we have Snarfy Style Burgers. A while back, I was inspired by Nom Nom Paleo’s Nomster Burgers. We tolerate diary pretty well in our house, and we looooove In-N-Out burgers. Too much gluten is what gets us sometimes. Running with ideas from Nom Nom Paleo, I made bunless burgers at home. And that’s how we got to these “Snarfy Style” burgers.
Snarfy Style Burgers
serves 4 hungry people or 8 sorta hungry people with smaller appetites
1 yellow onion, chopped
2 pounds ground beef (I usually get 80-20)
Salt, pepper, and granulated garlic
8 slices sharp cheddar
1 bag butter lettuce
1-2 large ripe tomatoes
For the “not-so-secret” secret sauce:
3/4 cup Mayonnaise
3 Tbsp Ketchup
Suggested sides: Roasted Green Beans or Air Fried French Fries
Start by caramelizing your chopped onions. Heat your skillet over medium heat and add your cooking oil of choice. Add the chopped onions and cook them slowly. The key to caramelized onions is letting them go long and slow, otherwise you’ll end up with burned chopped onions. Be patient. There’s a Food Network video on YouTube that explains the process better than I ever could, so if you’re new to caramelizing onions, go watch that. Set your caramelized onions aside when you have that completed.
Next make the “not-so-secret” secret sauce. I always make this by taste and feel, so my measurements are rough. In a small bowl, combine a few spoonfuls of mayonnaise, a little bit of ketchup, and a splash of pickle juice. (Yes, I keep a jar of dill pickle brine in my fridge for things like this.) Adjust until you like the taste profile of your sauce and have the amount you desire. You can also add some relish if you like it chunky, but you’ll get some texture from the onions later when you assemble. If doing this, I prefer dill pickle relish either either sweet or dill will work.
Here’s where I prep my plates because once you get the patties going, things will move fast. I lay out a bed of butter lettuce and drizzle a little sauce over it. Don’t use all the sauce though because you’ll be topping these off with more. Set some sliced tomatoes on each plate. If you’re making your sides too, get to it so everything will be hot at the same time. You can also pace things by keeping your patties warm in an oven (if you’re not using it for your sides), but keep moving quickly as you don’t want the patties to dry out.
Portion your ground beef into 8 quarter pound balls. If you’re versed in making smash burgers, you already know what to do. If you’ve not made smash burgers before, you’re going to be making very thin patties by literally smashing them into a hot skillet and this video from Bon Appetit will do a better job of visually explaining what to do. I don’t have the right sort of spatula for this, so I press them as thin as possible before they start falling apart, moving quickly to not heat the meat too much with my hands, and then flatten them out more the best I can once they’re in the pan with the spatula I do have. When the meat hits the pan, season with salt, pepper, and granulated garlic. I find it helpful to mix a small amount of these up in a small bowl so you don’t have to wash your hands in between and you don’t contaminate everything. On the flip, squirt a little mustard on those patties and really let it cook in there. Remember, since these patties are thin, they’re going to cook fast, so pay attention to your pan and don’t stray too far.
Once your smash patties are cooked, top them with a slice of cheese each. Plate 1-2 patties on top of the beds of lettuce you prepped. Divide your caramelized onions among the patties and top with more “not-so-secret” secret sauce. Portion out your sides and enjoy!
For reference, the way I’ve written this out, you’ll essentially be serving up half pound bunless Double Doubles per person. You can make your patties smaller if you would like to make a more traditionally sized quarter pounder Double Double, or you could just do one patty per person and serve 8 with this recipe. It’s all up to you, just like any of your home cooking.