I hate to tell you this, but I was a bad blogger with this recipe. I completely forgot to take a photo of the finished dish. We were all so hungry and ready to dive into dinner that it didn’t even cross my mind until we finished eating.
The other thing about this “recipe” is that you really don’t need a recipe at all. You’ve probably made it yourself. But, sometimes we forget about the simple ideas, so I’m sharing it with you anyway.
Generally, I’m not really a fan of hamburgers cooked in a skillet. I prefer them on the grill or even the indoor, George Foreman grill. But my original thought with this was to cook them in the skillet and then make a mustard-butter sauce from the pan drippings.
I didn’t end up following that plan entirely though. The dijon mustard has several ingredients that aren’t allowed on the Whole 30, so I didn’t use it. Instead, I cooked the hamburgers in a bit of olive oil and ghee (clarified butter). The onions were added when the burgers were nearly done.
One thing that really made these extra good was the good quality beef I bought. I usually just buy ground beef from Walmart. But the flavor in this beef from Whole Foods was a huge step up. For a dish like this one where the beef is the main star, it makes good sense to buy a little better quality. Laura’s Lean Beef is also a good brand to buy and it’s available in most grocery stores. (This isn’t a sponsored post, just sharing what I’ve found.)
The kids ate their hamburgers on buns, while Jim and I had ours on a plate with the onions. Sweet Potato Fries and tomato and cucumber salad rounded out the meal. It was all delicious!
Keep reading for the recipe.
Hamburgers and Onions in a Skillet – Simple Paleo/Whole 30 Meal
Ingredients
- 2 lbs. good quality hamburger
- Kosher salt and fresh ground pepper
- 1 Tbs. olive oil
- 1 Tbs. butter or ghee
- 1 large onion sliced
Instructions
- Pat the hamburger into 6-8 patties.
- Season with salt and pepper.
- Heat butter and olive oil in a skillet over medium heat.
- Add burgers to the skillet and cook about 10 minutes per side.
- Add onions to the skillet during the last 5 minutes of cooking.
- Serve on buns or on a plate.
Thank You for mentioning such a great and simple recipe. 🙂
Having flipped more than one burger on a restaurant ‘flat top’ I have found that an 80/20 lean to fat mix gives the best texture and, more importantly, flavor to a burger. If you have less fat than 20%, the meat tends to be dry with way less flavor.
I like your thought on the pan sauce made with the sucs, pronounced ‘sick’ in French, or in American culinary jargon ‘fond’, (for your readers who always wondered what that ‘crud on the bottom of the pan’ as Ann Burrell calls it, was really called), from the caramelized beef and onions. The olive oil and ghee blend, along with a bit of beef broth to deglaze the pan would result in a nice reduction sauce.
Keep up the good work. I always enjoy your recipes. I find them to be tasty and interesting.
~OwlOak~
Onions make everything better~
Thanks for sharing a great hamburger recipe, Looks like a great recipe.
Definetly going to try this.