There’s nothing complicated about this burger. It’s a classic that could almost be confused with a sloppy joe. Just grab some good beef for the patties, have it freshly ground and some leftover chili to slap on top to make it nice and messy. Also, the addition of freshly grated cheese is pretty incomparable and use some sweet onions, the sweeter the better – Vidalia.
1 LB of dry aged Angus beef – ground by the butcher
1 cup of Vidalia onions – finely chopped
1½ cup of freshly grated sharp Wisconsin or English cheddar
Pickled jalapeños (optional)
Sour cream (optional)
Avocado slices (optional)
4 potato buns or sesame seed buns – sliced and toasted
Form your patties and season liberallywith Kosher salt and fresh cracked pepper. Create a thumbprint to make a depression in the center of each patty. Heat some sunflower oil in a cast iron pan and heat to medium high. Sear the patties on one side for 3 minutes to achieve the first crust. Flip and grill for another 3 minutes to cook them to a medium rare. Butter the buns and toast them on a gridle or in the oven to a golden brown.
Place the chopped onions on the bottom of the bun, top with the patty, add the shredded cheese on top. Dollop the reheated chili on top of the burger patty and add a dollop of sour cream and a few slices of avocado for garnish.