Spring had just sprung, and with a little bit of nice weather, it was time to drag out the blackstone. Now, I had a choice this particular afternoon. It was Friday, I just got off work – had my running gear in my truck. And I chose fat. I was going to cook instead of run. A decision I often make, and I have the body to prove it. I was feeling hamburgers, so we’re doing hamburgers. Again.
The Prep Table
By the time this posts, exactly one year ago – I hit my milestone. I always joke that MrsForensicBBQ wanted a runner husband. When I first ran with her, I did a solid 1 mile run, and then I petered out so fast, it was embarrassing. This was during COVID where everyone jumped to get vaccinated. I did an absurd amount of research and decided to get healthier – work on the co-morbidities, not so much take the magic sauce. Fast forward to 2024, I ran a half-marathon. After work with no legit training no less.
So when I say I opted for food instead of running – I’m working on getting them co-morbidities back 🙂
Rewind and revisit some of my other smash burger recipes – this one is just a show and tell. We’re going to do two ~1/4lb patties and a half onion on each. I’ll let ya know, these pictures are a combination of both a Friday and Saturday cook. 4 burgers, 2 onions, and 6 slices of cheese. I used my Meaty Bits Beef Rub on Friday, and my Cajun seasoning on Saturday. Stick with the beef rub – was much better.
Thin slice is best for this burger. We’re going to near caramelize these at a medium heat and then smash our burgers into the onion. Onion and burger will be indistinguishable. It will all become one. And so damn tasty. Keep these things cooking – splashing just a little bit of oil until it grabs that color.
Know your blackstone’s hot spots. I know my back burns hotter than the front. Keep these things flipped and rotated so you get a nice cook on all onions.
This is what we want. They’re soft, they’re colorful and so very fragrant. Use this time to steam your hamburger buns.
The Process
If you’re going to make this kind of an onion burger, you might as well go all in. Throw the buns a top the cooking onions and use that onion steam to work itself into the buns. Hugely underestimated step, but makes a ton of difference. When they’re soft, throw ’em directly on the blackstone to get a little crisp.. a little structure. You will have the perfect roadside slider bun.
Onions are soft, smash a patty into ’em and throw your seasoning on top and cook them to your desired doneness. I don’t prefer anything under a medium burger – medium well is about right – but even a well done patty is alright in my book. Only time I’ll say this regarding cooking beef. Since we’re incorporating the onions with our patties, flip these as many times as you want. These are dirty, we’re not painting a picture.
Nevermind my pre-cook Hunter sausages – this is my thank-you picture for my NH brother, gifting me some of his BBQ sauce. I dumped some of this on each bite, and it was chef’s kiss good. This picture also shows the cheese I used for these sliders. I don’t know if they’re new, but it was new to me. Jalapeno Kraft Singles? Perfect for my dirty burger.
The Result
When they’re about cooked and ready to eat, throw a slice of cheese (or two) on each patty and let it melt down. Throw the bun on top and you got yourself a burger.
Then you can go extra dirty, like I did here. I built the burger, added the pickles and topped it. Then smashed it down. Flipped it while still on the Blackstone. Dirty.
But so good. Here’s my cooking notes from my Friday/Saturday. We’re a transparent blog on here – not everything is perfect.
Friday: 2x 1/4 patty, 2 buns, pickles, 1 onion. Cook onions down, smash patty inside. Meaty Bits Beef Rub on top, flip. Meaty Bits again, flip until done. 1 slice cheese on each. Bun directly on Blackstone, add pickles build. Smash burger, flip. Slight brown on bun, eat.
Saturday: 2x 1/4 patty, 2 buns, pickles, 1 onion. Cook onions down, smash patty inside. Cajun rub on top, flip. Cajun run, flip until one. 2 slices cheese on each. Steam bun on onions during render. Finish on blackstone to crisp. Build burger.
Recommendation: 1 slice of cheese is good enough. Meaty Bits Beef Rub was perfect (SPOG). Steamed onion bun/Blackstone finish was ideal. Adding pickles and smashing entire burger and flip – perfection.
I do the work, so you can just read, cook and eat. My pleasure, and you’re welcome.
Looks outstanding!! I’ll be over for the next batch!