The Beauty of Mistakes. . . Discovering the secret to the perfect burger

Recently a friend and I uncovered the secret to a jaw-droppingly delicious burger. This glorious masterpiece came to be after I poured way too much brown sugar into the caramelized onions and mushrooms. While the mixture its self tasted more like candy than anything else, when paired with our spicy barbeque sauce, pretzel bun, Red Dragon cheese and fried egg, the super sweet onions were the perfect compliment to all that salt and spice.

The Red Dragon cheese was something we found randomly at Whole Foods and added a whole new dimension of flavor to the burgers. It’s a cow’s milk cheese with mustard seeds and ale, great on burgers and on its own.

One of the best burgers I've ever eaten in my life.

Here is the recipe for a fantastic burger— maybe the best you ever had.

Burger
1 pound grass-fed ground beef (I used 85/15, but 80/20 is best)
cayenne pepper, salt
Spicy Barbecue sauce

  1. Mix the meat with the seasoning
  2. Shape into burger patties and  let them rest for 3o minutes
  3. Cook the patties on a grill (we used a George Foreman) and once they are almost finished, slather some bbq sauce on both sides and place a big slice of cheese on each patty.
  4. Once the cheese has melted, add the toppings and FEAST.
Toppings
Baby Spinach
Fried Egg
Caramelized Onions & Mushrooms
1 onion
8 ounces of mushrooms
2 tbsp brown sugar
1 tsp garlic paste
salt, pepper
3 tbsp butter
1 tbsp olive oil
  1. Melt butter and olive oil on a pan and add the onions
  2. Once the onions are translucent, add the mushrooms and let them sweat over low heat. Stir occasionally.
  3. After about 5-10 minutes, the onions will become super soft and caramelized. Add the sugar and garlic paste and continue to let the onions sweat for a few more minutes. If you have any excess liquid in the pan, let them cook out (don’t dump it out!) over low heat
  4.  Add salt and pepper to taste — but don’t add to much salt. The secret to the burgers are the overly sweet caramelized onions.
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