Beef Burgers with Crunchy Sour Cream Onions

• Meat

  • 2 lbs Course ground sirloin beef

• Produce

  • 1/4 cup Chives or scallion greens
  • 3 tbsp Herbs, mixed fresh
  • 1 Lettuce, crisp
  • 1 Yellow onion

• Condiments

  • 1 Hot sauce
  • 1/4 cup Ketchup, organic or low-sodium
  • 1 tbsp Lemon juice, fresh
  • 1/4 cup Worcestershire sauce

• Baking & Spices

  • 1 1/2 cups Flour
  • 3 Salt and coarse black pepper

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1 Brioche rolls or other burger rolls

• Dairy

  • 2 cups Buttermilk
  • 1 cup Sour cream

• Other

  • EVOO, for drizzling
  • 1 large clove Garlic, grated or pasted

Found on passthesushi.com

Description

Ingredients

• 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
• (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
• (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

Directions

• 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.