Big Beef Burgers With Crunchy Sour Cream Onion Rings

"In 'The Book of Burger' by Rachael Ray; says makes 4 servings, I say more like 6-8."
 
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Ready In:
1hr 10mins
Ingredients:
20
Serves:
4
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ingredients

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directions

  • Make the onion rings-fill a countertop fryer with oil or pour a few inches of oil into a large Dutch oven.
  • Heat the oil to 350° (the oil is ready when a 1-inch cube of white bread cooks to golden brown in 40 seconds).
  • Combine buttermilk and 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.
  • Dip the onion rings in the seasoned flour, then again in the buttermilk, and again in the flour.
  • Fry 1 or 2 rings at a time in the hoi oil, turning once, until golden, about 4 minutes.
  • Transfer to a rack to cool.
  • Make the burgers-heat a large skillet or griddle over med-high heat.
  • In a large bowl, combine the beef, Worcestershire sauce, lots of pepper, and a little salt; mix thoroughly.
  • Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking and to ensure a flat surface.
  • Drizzle the patties with olive oil.
  • Cook the burgers, flipping once, 10 minutes for medium.
  • While the burgers cook, make the dressing; in a small bowl combine the buttermilk, sour cream, ketchup, garlic, herbs, and lemon juice; season with salt, pepper, and hot sauce.
  • Place the burgers on the roll bottoms and top with the lettuce, onion rings, and ranch dressing.
  • Set the roll tops in place.

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