Barbecue Burgers with Crispy Onion Straws
Every summer during my childhood, my Dad barbecued the most amazing burgers in the patio of our New Jersey residence. He was (and continues to be) the expert of the grill in the Bernath family. However, now that I’ve stepped out and reside independently in the Big Apple, it’s time for me to grab a spatula, ground beef, and some ingenuity to uphold the legacy of Bernath burger craftsmanship. I don’t take that duty lightly!
These Grilled Burgers with Crispy Onion Strings are my preferred burgers whenever I ignite the charcoal grill on my terrace! The succulent patties are packed with smoky aromas from the grill, slathered with a sweet barbecue glaze to counterbalance the spices in the meat, and then topped with a heap of golden, crispy onion strings. The staples: lettuce, tomato, pickles, and mayonnaise also made an appearance between the buns, although, let’s be truthful, no one’s really focused on them in this quiet nook of the burger gathering. In all earnestness, the mix of flavors and textures in each bite is simply extraordinary. Ignite your grill and prepare to craft a delectable burger adventure that will leave you wanting more. Happy grilling!
WHAT YOU’LL REQUIRE
Directions
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In a small saucepan over medium heat, mix all BBQ sauce components and bring to a simmer. Cook for 15 to 20 minutes, occasionally stirring, until thickened. Remove from heat and set aside to cool.
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While BBQ sauce simmers, get ready to fry the onions. In a large, heavy-bottom pot, heat 2 inches of vegetable oil over medium-high heat to 375F. Position a rack sheet pan (or a paper towel-lined one) nearby.
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Peel the onion and slice into extremely thin rings, using a mandolin or a knife.
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Whisk together yogurt and milk in a medium bowl, then introduce onion slices, breaking the rings apart as you go. Press down to ensure all onions are submerged and set near the pot of oil.
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In a shallow dish (I utilize a pie pan), whisk together flour, salt, pepper, and cayenne, then arrange near onions and oil.
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Once oil is preheated, take a handful of onions from the yogurt and place them into the flour. Toss to coat thoroughly, then slowly place into hot oil in a single layer. Fry for 3 to 4 minutes, or until deeply golden brown, using a slotted spoon or spider to gently toss the onions for even browning. Remove the onion strings, place on prepared pan, and season with salt. Repeat until all onions are fried, then set aside.
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Heat a large cast-iron skillet or grill pan over medium-high heat.
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While the pan preheats, add beef and all seasonings to a large bowl, and mix until well combined. Divide into 4, 6-ounce balls and shape into patties, around ½-inch thick (or slightly larger than the diameter of your buns).
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Add 1 tablespoon of vegetable oil to skillet, and once shimmering, add the burger patties. Cook, undisturbed, until well seared on the first side, 3 to 4 minutes. Flip and repeat on the second side, cooking to desired degree of doneness.
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While burgers finish cooking, spread bottom buns with mayo, then add a lettuce leaf to each. Top with burgers, tomato, pickle, a large handful of onion strings, and more BBQ sauce, if preferred, before adding top bun.
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Serve immediately, with extra onion strings on the side for munching.
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