Ground beef - no more than 85% lean (you want a little fat in
there or they will turn into hockey pucks on the grill)
1 small egg per pound of ground beef (less is more with this
ingredient. You don't want to end up with scrambled eggs)
Salt to taste
Black pepper to taste
Chopped, dried red pepper (powdered cayenne pepper is an
excellent substitute)
A big, fat, juicy vidalia onion
Beer (no lite beer and nothing stout)
Sliced American cheeseDirections
Place your ground beef, eggs, salt, black pepper and red pepper
in a mixing bowl. You can be frugal with the salt and black
pepper but go ahead and be generous with the red pepper.Mix thoroughly.Make as many
hand-sized balls as you have meat for. I like to
make about three per pound. Then flatten into patties. Cut your onion into slices about a
quarter inch thick. You don't
want them too thick because you're going to grill them. Place a
slice of onion on the grill and put a hamburger patty right on
top of it. Let it grill on the onion side a little longer
because the onion will absorb a lot of heat and the hamburger
will take longer to cook.Flip (Carefully! You don't want to lose that onion. I recommend
a thin metal spatula.) and cook on the meat side. At this point
I like to dribble a little beer over the onion to let the flavor
soak into the burger. When they are just about ready to come off
the grill melt a piece of cheese over the onion. This helps to
keep the sucker from sliding off the burger.I like to serve them on sections of French
bread split down the
middle. These babies are too big and juicy for flimsy little
hamburger buns.
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