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Big Beef Burgers with Crunchy Sour Cream Onions


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  • Vegetable oil, for frying
  • 1 1/2 cups buttermilk
  • 1/2 cup sour cream
  • 1 yellow onion, cut into 1-inch-thick slices and separated into rings
  • 1 1/2 cups flour
  • 1/4 cup finely chopped chives or scallion greens
  • Salt and coarse black pepper
  • 2 pounds coarse-ground sirloin beef
  • 1/4 cup worcestershire sauce
  • Salt and coarse black pepper
  • EVOO, for drizzling
  • Brioche rolls or other burger rolls of choice
  • Chopped crisp lettuce such as iceberg or romaine heart
  • 1/2 cup buttermilk
  • 1/2 cup sour cream
  • 1/4 cup organic or low-sodium ketchup
  • 1 large clove garlic, grated or pasted
  • 3 - 4 tablespoons finely chopped mixed fresh herbs (such as chives and parsley)
  • 1 tablespoon fresh lemon juice
  • Salt and coarse black pepper
  • Hot sauce, to taste


Adapted from


Step 1

Heat a few inches of vegetable oil in a pot over medium-high heat. Combine 1 1/2 cups buttermilk and 1/2 cup sour cream in a bowl and add the onion rings; soak for a few minutes. On a plate, toss the flour with the chives; season generously with salt and pepper. Double-dip the onion rings in the liquid and the flour. Fry a few rings at a time in the hot oil, turning once, until deep golden, about 4 minutes. Transfer to a rack to cool.
Combine the beef, worcestershire, lots of pepper and a little salt. Form 4 large or 12 slider-size patties and coat with EVOO. Heat a large skillet or griddle over medium-high heat, add the burgers and cook, turning once, for 8 to 10 minutes for big burgers, 4 to 6 minutes for sliders.
While the burgers cook, make the dressing. In a small bowl, combine 1/2 cup each buttermilk and sour cream, the ketchup, garlic, herbs and lemon juice; season with salt, pepper and hot sauce to taste. Layer the rolls with the burgers, ranch dressing, lettuce and onion rings.

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