Logan County Burgers Twist
E
By Emma
Certified Culinary Professional
•
Recipe tested & approved
Ground beef mixed with egg, bold garlic, and powders forms thin patties that cook till just right. Onions browned in butter lend softness and sweetness. Buttered bread griddled golden, cheese melted perfectly with onions, then stacked with burger. Quick broil finish if cheese lags. Six sandwiches, hearty and well balanced in macros, with a savory punch and crisp bread exterior.
Prep:
12 min
Cook:
22 min
Total:
34 min
Servings:
6 servings
#American
#burgers
#grilling
#caramelized onions
#smoked paprika
#cheese sandwiches
Never trust a hamburger patty thicker than your thumb. Learned that the hard way—dry and tough inside after grilling. Thin patties soak in juices, bring a delicate char and quick sear. A loose mix, no overworking, gives bite without toughness. Onion and garlic powder, always a must, but swapping one powder with smoked paprika gives a smoky nuance that lifts humble beef. Bread? Butter both sides, cold pan start, patience while it crisps to gold saves soggy bites. Melt cheese on onions immediately after flip, hot pan coaxes that gooey stretch. Broiler finish saves unmelted cheese situations — quick and reliable. Perfect burger-grilled cheese combo needs patience to build layers and trust your eyes and ears more than clocks.
Ingredients
- 1 large egg
- 2 cloves garlic minced fine
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 2 lbs ground chuck beef 80/20
- 1 large onion chopped
- 2 tbsp unsalted butter divided
- 6 slices sandwich bread preferably sourdough
- 6 slices sharp cheddar cheese
About the ingredients
Egg binds without toughness; skip if short on time but burgers will crumble easier. Garlic should be fresh minced, not powder, for brightness; powder replaced by smoked paprika adds a subtle wood-fire touch. Use ground chuck for juiciest texture, but any 80/20 or similar works. Onions chopped fine or you’ll get raw crunch not sweetness; sauté low and slow in butter till translucent to build flavor foundation. Butter for bread gives crisp exterior; margarine or olive oil work but alter crunch and taste. Sourdough bread stands up best but white sandwich bread folds in a pinch. Sharp cheddar melts well and balances beef fat nicely; substitute gouda or pepper jack for a twist and layered heat.
Method
- Mix together egg, garlic, onion powder, smoked paprika replacing garlic powder, salt, pepper, and ground beef in a large bowl. Use hands to combine without overmixing. Shape thin patties about 1/3 inch thick; thinner cooks faster, seals flavor tight.
- Heat grill, electric grill, or pan to medium-high. Cook patties flipping once when edges firm and juices appear pale pink. Avoid pressing down; lose juice fast. Total cooking about 6-8 minutes for done-but-juicy. Drain on paper towels. Set aside.
- In a skillet, melt 1 tablespoon butter, add chopped onion. Stir often until translucent, soft, and slightly golden—around 8 minutes. Caramelize gently, not brown; watch carefully or else bitter.
- Butter one side of each bread slice evenly with remaining butter. Place buttered side down in a cold pan. Heat to medium. Grill till golden brown and crisp, 3-4 minutes. Flip quickly. Immediately layer cheese, then onions atop melted cheese. Let cheese melt fully while other side turns golden too.
- Add burger patty on top of one bread slice with cheese and onions. Top with second slice, cheese side down. If cheese resists melting, slide assembled sandwiches onto baking sheet under broiler for 2-3 minutes. Watch closely; cheese should bubble but not burn.
- Serve warm. Use sturdy bread or grill marks deepen crunch and hold juiciness. No grill? Heavy skillet or sandwich press works. Got no sharp cheddar? Try smoked gouda or pepper jack for punch.
- Watch for visual cues: onions turn translucent and start glossing, bread bubbles slight and gold, juices on meat shine dull pink, cheese melts slow then pools creamy. Texture checkpoints beat timers every time.
Cooking tips
Combine seasonings and beef with egg just until mixed, overmixing tightens burger, leads to toughness. Patties thin for quick cook; listen for sizzle, edges dull and firm = flip. Don’t press down; juices escape, drier patty. Onions indication: become translucent, glossy, softened but not brown; too dark bitter, too raw harsh. Bread griddled butter side down first from cold pan to crisp evenly, flip once gold. Cheese laid right after flip to catch heat and melt as bread cooks other side. Burger added last to protect cheese from drying out on direct heat. Quick broil melts stubborn cheese but watch like hawk—seconds matter. Track doneness by feel and look: cheese pools, bread crisps, onions shine, juices no longer bright red. Real cooking is sensory, not timer ticking.
Chef's notes
- 💡 No thick patties here. About 1/3 inch max. Thinner cooks faster, seals juices better. Overmixing tightens fiber, makes tough bites. Use hands, gentle fold only. Watch for pale pink juices, faint sizzle edges dull before flip. Don’t press down; juices lost, drier finish.
- 💡 Onions need low, slow butter cooking. Stir often enough to avoid browning. Translucent, softened, glossy signals ready. Brown means bitter, raw means sharp bite. Timing roughly 8 minutes; keep smell sweet, avoid color shift. Caramelize gently, patience is key.
- 💡 Butter bread side evenly, cold pan start. Heat medium, 3-4 minutes per side till golden crisp. Flip once quick. Lay cheese immediately after flip to melt while bread cooks other side. This layering keeps cheese gooey, bread crunchy.
- 💡 Smoked paprika swaps garlic powder well. Adds smoky background without overpowering. Mix into beef with salt, pepper early. Adds dimension without extra ingredients. Fresh minced garlic stays in. Powder replaced only by paprika forcing smoky flavor instead of sharp spice.
- 💡 Broiler finish last resort. Use if cheese stubborn. 2-3 minutes max. Watch closely cheese bubble but no burn. Makes grill marks sharper and cheese ooze that creamy pools sign. If no grill, pan works for crisp underside, sandwich press too. Adjust heat and time so bread crisps but doesn’t burn.
Common questions
Why thin patties?
Juices come through quicker, cook evenly. Thick ones dry inside. Flavor seals better thin. Quick sear edges mark doneness. Pressing loses moisture. Learned after too many dry bites.
Can I skip egg?
Yes but burger crumbles easier. Egg just binder helps hold shape, no chew change. Add if no time. Mix gently still. Gets fragile without. Try breadcrumbs if no egg.
Onions too bitter?
Probably overcooked or too hot butter. Keep flame medium-low. Stir often. Wait for translucence, gloss, not brown. Bitter means too dark, too fast. Lower heat, slow cook more next time.
How to store leftovers?
Wrap tight fridge, a day or two max. Reheat skillet low heat preserves crisp bread. Microwave ruins crust. Freeze possible, but bread soggy after defrost. Best eaten fresh.
