Big Beef Burgers with Crunchy Sour Cream Onions

By Cheryl-4

This open wider's got a crispy sour cream onion ring on top. But don't make'em just for this beefy beauty- they're fabulous with any grilled dish. Skip lunch and enjoy!

Ingredients

• SOUR CREAM ONION RINGS
• vegetable oil, for frying
• 1 1/2 cps buttermilk
• 1/2 cp sour cream
• 1 yellow onion, cut into 1-inch-thick slices and
• separated into rings
• 1 1/2 cps flour
• 1/4 cp finely chopped chives or scallion greens
• salt and cuarse black pepper
• BURGERS
• 2 lbs. coarse-ground sirloin beef
• 1/4 cp 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
• RED RANCH DRESSING
• 1/2 cp buttermilk
• 1/2 cp sour cream
• 1/4 cp organic or low-sodium ketchup
• 1 large clove garlic, grated or pasted
• 3-4 tbsp. finely chopped mixed fresh herbs (such as
• chives and parsley)
• 1 tsp. fresh lemon juice
• salt and coarse black pepper
• hot sauce, to taste

Preparation

Step 1

Heat a few inches of vegetable oil in pot over medium-high heat. Combine 1 1/2 cps buttermilk and 1/2 cp 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 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.

While the burgers cook, make the dressing. In a small bowl, combine 1/2 cp 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.