There is nothing better than a hamburger cooked in a screamin’ hot cast iron skillet. And, this great american diner grilled burger patties and onions proves that prior statement hands down. You don’t need much seasoning when you start with a grass fed ground beef. Then, add some nice sweet onions that caramelize just a bit and still have a hint of crunch and you’re on your way to a great dinner.
Now, I fixed this meal as a lunch for my long-time dear girlfriend, Laura, who was coming to visit. It was perfect because I could prepare everything ahead of time shortly before she arrived, then just keep it warm for plating. And, speaking of plating, there’s nothing better than warming your plates in the oven on a very low temperature before filling them. It’s just a small touch that means you care and it does keep your food warm a little longer.
I served with these ‘great american diner grilled burger patties & onions’ what you’d expect at a 1950s diner. And, that would be mashed potatoes and some kind of green. In my case, I had fresh collards that my friend, Captain Dale, had brought me that morning from his garden. Captain Dale keeps me in full supply with winter greens, collards, mustard greens, turnips. If you’ve never had really home grown collards, then you’ll probably continue to think that collard green leaves are tough and as big as elephant ears. But, quite the contrary, Captain Dale’s collard greens are a grass green, soft as velvet and the leaves are light and airy, large, but not gigantic. They cook in no time at all because they’re fresh and tender!
Served up with the burger patties and onions, of course, are kosher dills and classic yellow mustard. Sometimes we just can’t escape our roots, and that’s what I had as a kid back in the 50s. I’ve not outgrown it! xoxoxo ~ally
- 1 lb. ground beef, grass fed, organic preferred
- 1 ½ tsp. sea salt, divided
- 1 ½ tsp. coarse ground pepper, divided
- 1 tsp. garlic granules
- 1 tsp. onion powder
- 1 tsp. smoked paprika
- 3 Tbl. oil
- 3 cups sweet onions, sliced into half moon rounds
- Put the ground been in a mixing bowl. Crumble up. Blend together one teaspoon of salt, one teaspoon pepper, garlic, onion, and paprika. Sprinkle on the meat and blend into it well massaging for a minute or so. Form into three to four thick (about 1 ½”) patties.
- Heat a large cast iron skillet (10+”) on high. When hot, reduce heat to medium high. Add the oil. Let it get hot. Add the patties. Cover and pan sear for about 2 to 2 ½ minutes. Remove lid. Flip burger (do not cover with lid) and sear on the other side about 2 minutes.
- Remove patties from the skillet to a warn plate; cover loosely with foil. Add the onions to the hot skillet. Sprinkle on remaining salt and pepper. Cover with lid and cook about 5-7 minutes tossing occasionally (scraping the bottom of the skillet and the good flavoring from the meat that cooked). Serve immediately with the meat.