Yes I am exhausted, its been a rough year and now this election, the most stressful ever! On election night I didn’t go to bed until 2:00 a.m. which was dumb because there was no news for another 3 days. I am much too old for this business, besides that the covid virus numbers are soaring both in our country and our county. I hope all of you are being really careful and are staying home as much as possible. I’m getting almost reclusive, staying home is beginning to be the normal for me! Pa Lloyd did head north to go deer hunting for a few days with our son and his family, so far the deer he’s seen have been too far away but both the teenage Grandchildren have gotten theirs, Maggie ( our dear dog) and I stay home.
Every once in awhile we are hungry for just a plain old hamburger, I like to find a new slant on them once in awhile so since I love fried onions I like to make the following recipe:
1 large onion, peeled, halved and thinly sliced
salt and pepper
1 # hamburger
1 Tablespoon butter
1 Tablespoon vegetable oil
4-8 slices American cheese ( or the cheese of your choice)
Mayo, mustard and pickles, for serving
4 hamburger buns, toasted
Combine the onion slices and 1 tsp. salt in a bowl and toss to combine. Transfer the onions to a colander and let sit for 30 minutes, tossing occasionally. Transfer onions to a clean dish towel, gather the edges together and squeeze out as much liquid as you can from the onions. Divide the onions into 4 separate mounds on a rimmed baking sheet. Form the beef into 4 lightly packed balls. Place the balls on top of the onion mounds and flatten the beef firmly ( use your palm) so the onion adheres to the beef. The patties should measure 4 inches in diameter. season beef with salt and pepper. Melt the butter with the oil in a 12-inch skillet over medium heat. Using a large spatula transfer the patties to the skillet, onion side down. Cook for 6-8 minutes, until the onions turn a deep golden brown and begin to crisp around the edges. Flip the burgers, then increase the heat to high and cook until well browned on the second side about 2 minutes. Add 1 or 2 slices of cheese to each burger and allow to melt. Add mayo, mustard and pickles to the top buns, then place each burger on the bottom buns. Serve immediately.
Have a great week and stay safe!
I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.