Amazing Pub Burgers

Have you ever wondered about National Days? You know, National Kiss a Frog Day or National Fold a Pizza Day or any number of other National Days. There is at lease one for every day of the year, and in most cases three or four or more.

Take today. Did the powders that be – whoever they are – stand back and look at an actual calendar and ask what works best for the end of May? Memorial Day is there, just hanging out on the last Monday in May. What other days might work near the end of May that make sense. Today is the 28th day of May. So close to Memorial Day. Memorial Day, when families turn their attention to the coming summer, to backyard barbecues and fun in the sun. Perfect for National Brisket Day, National Hamburger Day and National Beef Burger Day. They seem redundant, don’t they? No matter, it’s reason to celebrate.

I don’t know about you, but when we are in the mood for a really good burger while feeling too lazy to cook at home, we head on over to our neighborhood Irish Pub. That said, when we’re feeling particularly ambitious and equally famished, nothing – and I mean nothing – beats a big, thick Pub Burger made right at home. Good food and all the comforts of home. Yeah, we like that.

What makes these particular burgers great is that you don’t need a big fancy grill or small grill or any grill. Nope. It’s a cast iron skillet that makes this burger recipe a burger for all seasons. Enjoy!

Classic Thick Pub Burgers
2 lbs Ground Beef
1 Yellow Onion
4 Green Leaf Lettuce Leaves
1 large Beefsteak Tomato
Oil for skillet
Kosher Salt to taste
Fresh Black Pepper to taste
4 Sesame Seed Buns
Butter for toasting buns
Mayonnaise as desired
8 slices Sharp Cheddar Cheese
Dill Pickle Spears for serving

Divide the ground beef into 4 equal portions, 8-ounces each. Form into patties. If desired, use a hamburger press or a 4 1/2-inch food ring to form the burgers into thick round patties. Set aside until ready to cook.

Peel and slice onion into thin rings. Break rings apart, grill in a skillet with a pat of butter over medium heat until just beginning to brown, about 10 minutes. Keep warm until ready to use.

While the onions grill, break off lettuce leaves. Rinse and pat dry, set aside. Slice tomato into 4 slices, set aside.

Lightly coat a large cast iron skillet with oil. Use a spatula to spread the oil evenly into the skillet. Heat oiled skillet over medium-high heat. When the pan just starts to smoke, it’s ready.

Once the pan is fully heated, sprinkle burgers with salt and pepper. Place seasoned side down in the skillet. The meat should sizzle when it hits the pan. Season top side with salt and pepper.

Cook burgers for 5 minutes without disturbing. Flip burgers when red liquid begins to form on the top of the burgers. Reduce the heat to medium and cook the second side for an additional 4 minutes undisturbed.

While the burgers cook, split buns open. Butter cut side, place under the broiler or on a flat griddle to toast lightly. Once toasted, smear mayonnaise on the buns, set aside until ready to assemble.

Top each burger with 2 slices of cheese. Cover the skillet with a large, domed lid or small metal bowl. Cook for 1 minutes longer. Remove the burgers from the heat and allow to rest for 90 seconds.

Place bottom buns on individual plates. Top each bun with lettuce and a slice of tomato. Place burgers on top of tomato slices. then pile on the grilled onions. Top with remaining top bun, serve and enjoy. A dill pickle spear is a nice touch.

Pub burgers are great with French Fries or Onion Rings on the side.