Crispy Two-Patty Burgers with Caramelized Onions and Secret Sauce
Ingredients
For the Burgers
- 2 tsp avocado oil, divided
- 1 large yellow onion halved and thinly sliced
- 1/2 tsp kosher salt, divided
- 1/4 tsp freshly ground black pepper
- 1/2 lb ground chuck, formed into four ¼-inch-thick patties
- 2 tsp Whole30 compatible yellow mustard
- 2 Bibb lettuce leaves
- 1/4 cup WHOLE30 Secret Sauce
- 8 Whole30-compatible dill pickle chips
- 2 thin slices ripe tomato
For the Seasoned Oven Fries
- 2 medium (6 oz) Russet potatoes, scrubbed
- 2 tsp olive oil
- 1/4 tsp coarse salt
- 1/4 tsp freshly ground black pepper
- 1/4 tsp onion powder
- Whole30 Approved or compatible ketchup
Instructions
- MAKE the Burgers: In a large nonstick skillet, heat 1 teaspoon of the oil over medium-high heat until shimmering. Add onions and ¼ teaspoon of the salt. Reduce heat to medium-low and cook, stirring occasionally, until onions are well-browned, about 15 minutes. When onions begin to sizzle loudly and look dry, add 1 tablespoon water; stir. Cook until water evaporates and onions start sizzling again. Repeat, adding 1 tablespoon water and cooking until onions are very soft and dark brown, about 3 times total. Set aside.
- IN a large cast-iron skillet, heat the remaining 1 teaspoon oil over medium-high heat until lightly smoking. Season the patties with the remaining ¼ teaspoon salt and black pepper. Add the patties to the pan. Cook, undisturbed, until well-browned and crisp on bottom, about 2 to 3 minutes. Meanwhile, spread mustard on the raw side of each patty. Turn patties and cook for 1 minute on the mustard side.
- FOR each burger, place 2 stacked lettuce leaves on each of two plates. Top each with 1 tablespoon of the Secret Sauce, four pickle chips, one patty, half of the onions, one tomato slice, another patty, and another 1 tablespoon of the Secret Sauce.
- MAKE the Oven Fries: Preheat oven to 400°F. Cut each potato into 12 wedges. In a medium bowl, combine potatoes, oil, salt, black pepper, and onion powder; toss to coat. Spread in a single layer on a large parchment-lined rimmed baking sheet. Bake until potatoes are browned and crisp, 40 to 45 minutes. Serve with ketchup.
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