When it comes to burgers, Cheese and I have high standards. Nowadays, we no longer accept a soft, squishy bun and a store-bought patty. We also think a burger has so much more potential than to just top it with tomato, lettuce and cheese. We are all about next-level burgers, so that is exactly what we made.
The burger patty was carefully homemade by mixing the minced meat with chopped onions, salt, pepper, a whole lot of paprika powder and cayenne. We then grilled it to medium-perfection. Our buns were the Italian-seasoned kind with a crunchy outside crust, made extra delicious by placing it on the burger juices in the pan for a short grill.
And now for the fun part: toppings. Since we acquired a grill pan, grilling vegetables has been our favorite way to prepare our greens. For this burger, we grilled a red bell pepper and zucchini until they had beautiful grill marks (apologies for the number of times I say “grill” in this post). My personal favorite topping is the balsamic caramelized onions. It’s so easy to make yet so tasty! All you have to do is chop your onions, fry them in some olive oil until they’re slightly transparent – then add some balsamic syrup. If you have just regular balsamic vinegar but not the syrup, add that and a little bit of sugar. We also added some leafy greens which functioned as a bed for our patty and whipped up a garlic mayonnaise. Last but not least, we added flakes of old goat cheese. The sharp cheese paired wonderfully with the other flavors! We then threw together our leftover veggies as a little side salad.
This meal was absolutely scrumptious and so so satisfying! We can’t wait to make other mind-blowing burger combinations.