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- Hey, I'm Jamie Deen, back in mama's kitchen today.
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Memorial Day is one of my favorite times of the year
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when we can remember those
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that have served us and helped us.
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It's also a time for our families to get together
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Although I say outside, this is an outside recipe,
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but we're doing it inside today.
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I got to get these in here.
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I've got a quarter of a cup of butter that I've melted.
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I'm going to saute these onions down.
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We're doing French onion burgers today,
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which means sauteed onions, Gruyere cheese,
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some delicious, delicious ingredients
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going in our burgers today.
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This is going to be a pretty boring video, though,
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if y'all sit here for 30 minutes
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while I cook these onions down.
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I want to get y'all excited and ready for today.
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Wait until you see how these brown up
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and cook down, caramelized onions.
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French onion burgers, y'all.
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We're going to do them inside today.
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Can't decide, do I want to do them in a pan
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or if I want to do them in an air fryer for you today.
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That's a reason to stick around.
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We'll cook these onions down, y'all come back,
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and let's see how we're going to do our burgers today.
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Look at our onions cooking so good, y'all.
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That's going to take longer than everything else.
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I've got some ground chuck right here.
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We're going to put in some,
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a beef bouillon cubes, the powder.
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We have two of those.
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We've got some garlic salt.
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And I'm going to put in two teaspoons
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of Worcestershire sauce.
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I'll cut this recipe down a little bit
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because it's just a couple of us here at the house today.
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I'm going to add a little salt and pepper too,
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just because I got to.
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And I'm going to mix this up.
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So y'all know when you're doing your burgers,
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you don't want to over mix them,
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because they'll get all goopy and gross.
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So minimal mixing here.
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You know when I'm doing burgers at the house,
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lots of times, I put fresh cut onion
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into the burgers, but not today.
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This is, I'm probably going to do three of these out, y'all.
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Let me get rid of this.
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Okay, so for these three,
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since this is pretty easy,
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just doing three of these,
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I'll go ahead and separate them out.
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Probably, I don't know about a third-pound burger,
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so I'm going to patty those out.
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You got to get these onions right here.
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Ooh. When they start looking like hash browns,
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that's when you know you got going right.
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Okay, I got our three burgers out here.
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My pan is preheated. I'm just going to press them down.
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I like to press the center
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a little bit flatter than the edges
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because it's going to,
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instead of turning into a hockey puck,
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when it draws back up,
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Ditch in there in the center.
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I'm going to cook these, I'm doing them inside,
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we're doing them in this pan.
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You can do them in a cast-iron skillet if you'd like.
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Do them on a grill. You can do them in your air fryer.
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It's easier for me, and I do them this way a lot inside.
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So these are going to have to cook for,
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you know, five or six minutes on each side.
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And while we're waiting on our onions to finish,
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you're going to put all this together in just a few minutes.
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Do not leave until we eat these burgers.
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French onion burgers, y'all. See you in a minute.
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All right, y'all, we got our burgers cooked.
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So now on top of this, I'm going to put a nice little dollop
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of this Gruyere cheese,
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and I know I'm going to lose some,
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but it's going to look really pretty.
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And I'm going to cover that.
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Let that melt for one minute,
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while we feast our eyes on our onions, y'all.
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It takes some time to caramelize onions,
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but it pulls so much flavor out of it.
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Look, y'all remember what we started with?
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Now, that is just compressed onion flavor
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cooked to perfection.
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So we've got our bread here.
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When I was younger and I used to do hamburgers,
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you know what I'd do is I would put them all back in the,
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I'd take them out, I put the burger on,
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I put it back in the plastic bag,
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and kind of let it steam a little bit.
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Then I started building like,
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my friends called it the meat locker,
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where I would line the burgers up this way
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and wrap them in tinfoil.
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So it'd be almost like a log of burgers,
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Or you can butter them and you can grill them.
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Or you can do what Theresa and I are going to do today.
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You could raw dog them.
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We're eating them cold, out of the pack.
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These are nice and soft,
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and that's good enough for us.
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My cheese has melted a little bit,
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enough for me to put these together
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because these onions are really hot.
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They've been cooking for a while.
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If you'd like to put mayonnaise on these burgers,
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the recipe does call for mayonnaise on the bottom.
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I just told Theresa I don't want to put mayonnaise on these.
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I want to taste onions and cheese and burger.
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So, let's see, I'm making a mess around here.
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Now, on top of this, let's put our caramelized onions.
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I hope you like onions.
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Takes a little bit of time.
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But there's nothing in this world worth having
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that comes quick or easy.
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And we'll top our little burgers like this.
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It's got more and more, like I like yellow mustard.
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I bet you a little bit of yellow mustard
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would be good on there.
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We will cut this in half.
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I kind of like my burgers done.
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So mine are normally done like medium plus.
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Don't want to overdo them.
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I worked with a buddy in college
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that would throw a hamburger patty on the flat top grill
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for about 10 seconds and then he would eat it.
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Can't say for sure if he graduated or not.
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That's a lot of flavor in there, y'all. See that?
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All right, I'm going to go in.
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When I tell you that burger (mumbling).
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That was fantastic, y'all.
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This is a delicious burger,
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and I know that Theresa is going to be
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angling to get over here and eat hers too.
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We wish you a very good Memorial Day.
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And we think about those that served us,
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and we think about those that are left behind,
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and we think about those around us.
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So take today to enjoy and remember everyone in your life,
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and enjoy some good food with each other.
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I'm Jamie Deen. See you all around the kitchen.
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Sorry for talking with my mouth full.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
