This is a fairly straight forward recipe. Use the best ingredients you can find – the closer to home the better! We are lucky enough to have a fantastic farm just a quick drive up the road to Hickory Nut Gap Farms. HNGF has been in Fairview since 1916 – that’s a pretty long time! You can read more about the history of Ager’s farm HERE on their website…
What’s even better than having a farm so close is that they sell their meat products at local tailgate markets. We have one on Fridays a couple miles up the road – that’s where I purchased my beef for these yummy burgers.
- 2 pounds ground Niman Ranch beef or other grass-fed premium beef (80 percent lean and 20 percent fat)
- 1 tablespoon good Dijon mustard
- 3 tablespoons good olive oil, plus extra for brushing the grill
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 3 sandwich-size English muffins, halved
- Good mayonnaise
- Caramelized Onions, recipe follows
Build a charcoal fire or heat a gas grill.
Place the ground beef
in a large bowl and add the mustard, olive oil, salt, and pepper. Mix gently with a fork to combine, taking care not to compress the ingredients. Shape the meat into 6 (3 1/2-inch) patties of equal size and thickness.
When the grill
is medium-hot, brush the grill grate
with oil to keep the burgers from sticking. Place the burgers on the grill and cook for 4 minutes. Using a big spatula
, turn the burgers and cook for another 3 to 4 minutes, until medium-rare or more, or cook longer if you prefer hamburgers more well done.
Meanwhile, break apart the English muffins and toast the 6 halves cut side down on the grill. Spread each half with mayonnaise and top with a burger and then with a heaping tablespoon of caramelized onions. Serve hot.
- 2 tablespoons good olive oil
- 2 tablespoons unsalted butter
- 2 pounds yellow onions, peeled and sliced in half-rounds
- 1/2 teaspoon fresh thyme leaves
- 2 tablespoons sherry wine vinegar
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Heat the olive oil
and butter in a large shallow pot, add the onions and thyme, and toss with the oil. Place the lid on top and cook over medium-low heat for about 10 minutes to sweat
the onions. Remove the lid and continue to cook over medium-low heat, stirring occasionally, for 25 to 30 minutes, until theonions
are caramelized and golden brown. If the onions are cooking too fast, lower the heat. Add the vinegar, salt, and pepper and cook for 2 more minutes, scraping the brown bits from the pan. Season to taste (they should be very highly seasoned).
Yield: 6 servings
These make a perfect meal for a Fall backyard picnic – the English muffin that is used is wayyyyyy funner than the usual bun.
It’s Fall! My favorite season! Football, tailgates, leaves changing, cool-crisp air, and the most beautiful weather a girl could ask for!