Expert Burgers

These burgers are very tasty, and you really can't skimp on ingredients.
Expert Burgers

Last Updated on June 1, 2022

Expert Burgers

What is an Expert Burger?

These burgers were a mistake.  Really, they were a mistake.  I went to the market and asked the butcher for a half a pound of ground sirloin.  He gave me a pound, and when I opened the package, I realized I had more meat than I had planned.  So, I stuffed it.

When I first made these burgers for Spane and I and put them on the table, he looked at me and he said, “Mom, how are we going to eat these?  They’re huge!”  I got a knife and fork, he opened his mouth, took a giant bite, chewed it, swallowed and said, “Wow!  That’s good!”  My son wolfing down these burgers, the look of contentment on his face, is why I call them “Expert Burgers”.

They really are good burgers, and when you make them, make sure that you get good ground beef, preferably sirloin. Also, get good Swiss cheese, and use fresh cabbage when making your coleslaw.  This recipe takes a bit of time because you want to caramelize the onions, but, like my son said, these Expert Burgers are worth every minute.  I used pieces of day old Hearth Bread that I had made for buns, and they were perfect.

Expert Burger

Expert Burgers

These burgers are very tasty, and you really can't skimp on ingredients.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: American
Servings (slide to adjust): 2 burgers
Calories:

Ingredients

For the Burgers

  • 1 lb ground sirloin or other lean ground beef
  • 4 slices good Swiss cheese
  • 2 3 inch slices of Hearth Bread or other thick buns

<span class="mceItemHidden" data-mce-bogus="1"><span></span>For the Caramelized Onions</span>

  • 1 large onion, thinly sliced
  • 1 tablespoon butter

<span class="mceItemHidden" data-mce-bogus="1"><span></span>For the Coleslaw</span>

  • ½ cup sliced cabbage
  • 1 tablespoon raisins
  • 1 tablespoon good mayonnaise
  • 2 teaspoons sugar
  • 1 teaspoon cider vinegar
Ingredients necessary for the recipe step are in italic.

Instructions

Make the Burgers

  • Divide the meat into four equal patties.
  • Put one slice of cheese on two of the patties, and put the other patties on top, sealing the sides with your fingers.
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>Put the burgers in the fridge while you make the caramelized onions.</span>

Make the Onions

  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>In a saute pan, melt the butter then add the onions.</span>
  • Cook them on low, stirring occasionally until they are soft and brown.
  • Set aside.

<span class="mceItemHidden" data-mce-bogus="1"><span></span>Make the Coleslaw</span>

  • Combine the mayonnaise, sugar and vinegar in a bowl.
  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>Taste it to see if it is sweet or sour enough to your liking. If you like your coleslaw extra moist, add more mayonnaise. It's up to you!</span>
  • Add the cabbage and raisins and toss so it is completely combined. Set aside.

Prepare the Bread

  • If you happen to have Hearth bread on hand then you can cut two slices about 3 inches long each and cut each in half horizontally. Set aside.

Make the Burgers

  • <span class="mceItemHidden" data-mce-bogus="1"><span></span>Get a cast iron skillet or cast iron grill nice and hot. Oil the pan. Put in the patties and cook on one side for 5 minutes on medium heat. Turn and cook about 3 minutes. Put the two remaining slices of cheese, cover, and cook another minute or so.</span>
  • Remove from the pan and keep warm. Put the bread slices in the same pan and let them cook about 30 seconds or until they have started to brown on the bottom.
  • <span></span>On a plate, put the bottom piece of bread, then the patty, then the caramelized onion, the coleslaw and finally the other piece of bread. Put a tooth pick in so the sandwich stays together whilst serving.
Got Questions? Let me know!Mention @arbpen or tag #arbpen!

 

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About arbpen

As an award-winning and serious home cook, I seriously believe there is no reason why you can't have a restaurant quality meal at home. One of the good things about eating at home is to save money, so armed with a good menu plan, a shopping list, and an appreciation of good food, we can all have gourmet food on a budget.

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