Grilling, Smoking and Barbecuing Recipes

Classic Texas Cheeseburgers
with Haystack Onions

Perfectly seasoned cheeseburgers are grilled, then topped with crispy onions.

Classic Texas Cheeseburger recipe

Yield: 12 sandwiches

Ingredients

Cheeseburgers

  • 3 pounds ground brisket (or any ground beef)
  • 1 1/2 teaspoons coarse salt
  • 2 teaspoons coarse black pepper
  • 1 teaspoon granulated garlic powder
  • 1 teaspoon onion powder
  • 12 sesame seed burger buns
  • 12 slices American cheese
  • 2 tomatoes, sliced
  • 1 jar dill pickle chips
  • 1 head green leaf lettuce
  • Mayonnaise (optional)
  • Mustard (optional)
  • Ketchup (optional)

Haystack Onions

  • 1 egg, beaten
  • 1/2 cup milk
  • 2 sweet onions, thinly sliced
  • 2 cups all-purpose flour
  • 1 teaspoon seasoning salt
  • 1 teaspoon black pepper
  • 1 to 2 quarts oil (for frying)

Instructions

Cheeseburgers

  1. In a large bowl, mix ground beef and seasonings and form into 12 patties (1/4 pound each).
  2. Place patties into refrigerator to chill and become firm.
  3. Meanwhile, prepare the grill with two zones to medium high heat.
  4. Remove patties from refrigerator and season with salt and pepper or your favorite BBQ rub.
  5. Place patties on grill over medium, ash-covered coals.
  6. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally.
  7. In the meantime, prepare the Haystack Onions.
  8. Place a cheese slice on each patty and close the grill allowing the cheese to melt.
  9. Remove from grill and allow to rest about five minutes.

Haystack Onions

  1. Combine milk and egg in a bowl.
  2. Slice onions thinly and put into egg wash to coat.
  3. Place onions in a colander to drain.
  4. Mix flour and seasonings in a flat pan. A 13 x 9 x 2 inch baking dish works well.
  5. Drop onions into flour and coat well.
  6. Slowly add onions to hot cooking oil. Cook in small batches, so they do not get oily.
  7. Remove from oil when golden brown and place on paper towels to drain.

Notes

Cooking times are for fresh or thoroughly thawed ground beef. Color is not a reliable indicator of ground beef doneness.

Attribution

Recipe and photo used with permission from: Texas Beef Council



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