Flavor-Packed Skillet Burgers

After taking last year off from National Greasy Food Day, we’re back again with another yummy burger. Not all burgers are dripping with grease. But when we think of Greasy Foods, we tend to think unhealthy. Let’s face it, Burgers rank right up there in the don’t eat this every night of the week category.

When I was making the patties for these awesome burgers, Kiddo watched and asked “What all are you putting in there?” So I rattled off the ingredients, besides the obvious – ground beef – that would be a part of the burgers. “Hum,” He said with a smile “So you’re making meatloaf on a bun.” Funny guy.

Let me tell you, he wasn’t laughing after his first bite. Every bite is filled with flavor. Yeah, these are anything but ordinary. I love what sun-dried tomatoes do to just about every dish you add them to – especially salads and pizza toppings. But until I came across this recipe, I never would have thought burgers. The combination of Ketchup and Worcestershire Sauce allow the burgers to retain moisture despite the sizzle in the skillet. And the kiss of Tabasco Sauce lends that little kick in all the right places.

Don’t forget the fries with your burgers – after all, this is Greasy Food Day, even if the fries were cooked in an air-fryer with only the illusion of grease.

Amazing Skillet Burgers
1/2 White Onion
3 Garlic Cloves
1 tablespoon Sun-dried Tomatoes
1 lb Ground Beef
1 tablespoon Ketchup
1 teaspoon Worcestershire Sauce
1/2 teaspoon Tabasco Sauce
3 Green Leaf Lettuce Leaves
3 slices Tomato
Oil as needed
Salt to taste
Black Pepper to taste
Sliced American Cheese, optional
3 tablespoons Butter
3 Onion Buns
3 tablespoons Thousand Island Dressing

Cut onion in half from root to tip. Reserve half for another use, mince remaining half, set aside. Peel and mince garlic, set aside. Drain Sun-dried Tomatoes, mince and set aside.

Place ground beef in a bowl. Add onions, sun-dried tomatoes, garlic, ketchup, Worcestershire sauce and Tabasco Sauce. Mix into the meat by hand. Divide into three balls. Flatten and shape into third-pound patties. Place patties on waxed paper on a small baking sheet, cover with foil and place in the freezer for about 30 minutes or so.

Break off lettuce leaves, rinse and pat dry. Slice tomato into slices, set aside. Keep vegetables refrigerated until ready to use to retain their crispness. Heat oven to about 280-degrees.

Heat two cast iron skillets over medium-high heat. Coat bottom of the pans with a little oil. Once hot, place burgers into the skillets, sear, then reduce heat to about medium. Cook burgers for about 3 or 4 minutes. Flip burgers, season with salt and pepper to taste. Cook burgers another 3 or 4 minutes, to desired doneness.

Place burgers on a baking sheet. Top as desired with cheese, hold in the warm oven untill ready to assemble. Wipe out skillet of grease. Split buns, brush with a little butter. Toast buns in the skillets over medium-low heat.

Lay toasted buns on plates, cut side up. Spread Thousand Island Dressing on the inside top and bottom bun. Lay lettuce on the bottom bun, top with a burger, then a slice of tomato and finally the top bun. Cut in half for easier eating. Serve with fries and enjoy.

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Our help is in the name of the Lord,
who made heaven and earth.