Sure seems like there are a lot of National Days dedicated to America’s Iconic Burger. We’ve got Hamburger Day (May 28) and Hamburger Month (May, of course). Just a few days ago, we had National Double Cheeseburger Day.
Where was the recipe for a double cheeseburger you asked? Well, we skipped that one this year, since September 15 is also Our Lady of Sorrows. Last year we celebrated Double Cheeseburger Day with a fast-food copy cat, so it seemed only fair to go in another direction this year. Besides, it’s not like we don’t have a day dedicated to cheeseburgers in the same month. I suppose you could always make these double cheeseburgers, although I think the pickles might get lost in the process.
Lately it seems I’ve been pickling a lot of things – pickled cabbage and pickled onions. Kiddo loves these extras on his burgers or tacos or whatever. So when I was searching for a recipe for cheeseburgers, this one from American Chef Michael Symon seemed perfect. Every year we plant Fresno Chilies as a part of our garden. I love finding new ways to utilize gifts from the yard. Now I will admit, I needed to make a few minor (very minor) changes to Michael’s recipe. The sugar was reduced by half. I just don’t like so much sweetness on my burgers. It’s a personal thing.
Happy Cheeseburger Day everyone!
Michael Symon’s Grilled Onion Cheeseburgers with Spicy Pickle
2 Fresno Chilies
2 Pickling Cucumbers
2 cups White Vinegar
1/2 teaspoon Sugar
1/2 teaspoon Red Chili Flakes
1 teaspoon Fennel Seeds
1 teaspoon Coriander
Stem chilies, thinly slice while retaining the seeds. Set aside. Trim ends from the cucumbers, slice and toss with the chilies. Place together in a pickling jar and set aside.
In a small pot, combine vinegar, sugar, chili flakes, fennel and Coriander. Bring to gentle boil over medium-high heat. Pour pickling liquid into the jar; allow to steep and cool to room temperature.
6 Hamburger Buns
6 tablespoons Mayonnaise
1 medium Yellow Onion
Oil to lightly coat pan
1-1/2 lbs Ground Chuck
6 slices Sharp Cheddar Cheese
Salt to taste
Fresh Black Pepper to taste
Split buns, lightly spread mayonnaise on the cut side of the buns. Grill buns, cut side down. Remove from pan, keep warm.
Peel and thinly slice onion, set aside.
Heat oil in a grill pan. Once hot, sauté the sliced onion until golden, about 15 minutes over medium heat.
Season ground chuck generously with salt and pepper. Divide meat into 6 (4 oz) balls.
Place meatballs on top of the grilled onions, flatten into patties with a spatula. Cook burgers for 2 minutes, flip and cook another minute or 2 until cooked through.
Remove pan from heat, flip burgers once more and top with cheese. Cover and let cheese melt over the burgers.
To serve, place burgers on the warm buns. Top with pickles, serve and enjoy.