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Beef Burgers with Crunchy Sour Cream Onions

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Author: Kita

Ingredients

For the Sour Cream Onion Rings:

  • Vegetable Oil for Frying
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 1 yellow onion cut into 1 inch thick slices and separated into rings
  • 1 1/2 cups flour
  • 1/4 cup finely chopped chives or scallion greens
  • Salt and coarse black pepper

For the Burgers:

  • I used my own ground mix of sirloin brisket, and chuck marinated with thyme and Worcestershire
  • 2 lbs course ground sirloin beef
  • 1/4 cup Worcestershire sauce
  • Salt and coarse black pepper
  • EVOO for drizzling
  • Brioche Rolls or other burger rolls of choice
  • Chopped crisp lettuce such as iceberg or romaine heart

For the Red Ranch Dressing:

  • I used a chipotle spread and omitted the ranch
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup organic or low-sodium ketchup
  • 1 large clove garlic grated or pasted
  • 3 -4 tbsp finely chopped mixed fresh herbs, such as chives and parsley
  • 1 tbsp fresh lemon juice
  • Salt and coarse black pepper
  • Hot sauce to taste

Instructions

  • Heat a few inches of vegetable oil in a pot over medium-high heat. Combine 1 1/2 cups buttermilk and 1/2 cup sour cream in a bowl and add the onion rings; soak for a few minutes. On a plate, toss the flour with the chives; season generously with salt and pepper. Double-dip the onion rings in the liquid and the flour. Fry a few rings at a time in the hot oil, turning once, until deep golden brown, about 4 minutes. Transfer to a rack to cool.
  • Combine the beef, Worcestershire sauce, lots of pepper and a little salt. Form 4 large or 12 slider sized patties and coat with EVOO. Heat a large skillet or griddle over medium-high heat, add the burger and cook, turning once, for 8 to 10 minutes for big burger, 4 to 6 minutes for sliders.**
  • While the burgers cook, make the dressing. In a small bowl, combine 1/2 cup each buttermilk and sour cream, the ketchup and garlic, herbs, and lemon juice; season with salt, pepper and hot sauce to taste. Layer the rolls with the burgers, ranch dressing, lettuce and onion rings.

Notes

From Everyday with Rachael Ray June/July 2011