Earl Cooks Burgers with Provolone and Sautéed Onions

Almost nothing brings me back to a restaurant like the flavor of their burgers. Inversely, almost nothing will keep me away than a burger that doesn't meet my standards and their menu or promotion of it. That said, I rarely find the time do burgers RIGHT when I cook them at home! But I do have a few tricks I have learned over the years...

-1.Weber Gourmet Burger Seasoning. This is an unsolicited and uncompensated endorsement. If you have a favorite, stick with it, but I found this a few years ago on clearance at Wal-Mart along with several other Weber seasonings. I loved it because my FAMILY loved it! Beef burgers, turkey burgers, it was the best. My grandson even used it to season hash-browns! Recently I bought the 8 oz. size shown here for under $4 at Sam's Club
-2.Don't use lean meat! One restaurateur will say 80/20, one 85/15 but nobody used ground beef with a low-fat content. Why? Glad you asked. The flavor is in the fat! It also helps hold the meat together while cooking.
-3.A Cast Iron Skillet. I don't get to cook outside as often as I would like, and I have a stove-top grill pan, but to get the crispy crust I like on a burger, nothing beats a cast Iron pan. I recently bought a new 12" one for a dirt cheap in, of all places, the sporting goods department of Wal-Mart. It was only nine bucks! (get it, sporting goods, bucks). If it seems I shop Wal-Mart a lot,  you're right. But I did work there for 8½ years (8 years longer than I wanted to or should have) and I got to know where to find good deals, and where not to.

With those items out of the way, let's cook!

• Place your cast iron skillet in a hot oven while you prep your burgers. This assures its hot when you start your cooking. 400-500℉ should be good. Leave the pan in there as long as possible
• Prepare the patties seasoning both sides and allowing them to come up to room temp.
• Halve 1 yellow onion and cut into semi-circle slices
• Prepare (slice) the provolone cheese (I usually buy smoked provolone) Thinner is better.  You can always add another slice if you want it thicker.
• Get your condiments out and ready. Tomato, lettuce, pickles, Miracle Whip®. In our house "Turkey" rules and that's one of "Turkey's" rules. I haven't changed her mind in over 40 years, so I'm guessing I won't be soon. You can use mayo if you prefer. I never put ketchup on almost anything, but if you like the taste, try chili sauce instead. It isn't hot like the name"chili" seems to imply and the brand "Homemade Chili Sauce" is the best I bought in the store. My mom would make and bottle this stuff with fresh tomatoes and boy was it great. My dad would put it on everything. Heinz makes a good one too. Many stores also have a store brand.
• Carefully remove your skillet from the oven and place on a burner set to medium heat. Add onions to the pan to sauté in a bit of butter. when they are mostly soft, slide to side of skillet and add seasoned patties to the hot skillet. Turn up to medium-high.
• Sear both sides of your burgers. If you find they are cupping on one side, flatten with a bacon press or other heavy object, such as another pan filled with water. To prevent cupping, make an indentation with your thumb in the center of each burger
  
• Allow burger to cook to desired doneness. Flipping as needed to develop crust. Remove onions to a bowl and place with other goodies.
• Place the provolone cheese slices on the burgers and cover for a few seconds to melt 
• Place bread of choice (I choose "Turkey's" Homemade bread slices, toasted lightly, on plate
• Dress bread or bun with your condiments
  

• Place patty with cheese on dressed bread or bun (I made mine a double) and top with onions and other veggies you choose. Cut in half and enjoy!

Patty with bubbly provolone and patty with onions