{"id":1069,"date":"2011-06-25T21:43:28","date_gmt":"2011-06-26T04:43:28","guid":{"rendered":"http:\/\/www.dspencer.net\/?p=1069"},"modified":"2011-06-25T21:43:28","modified_gmt":"2011-06-26T04:43:28","slug":"griddle-cheeseburgers-with-onions","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/griddle-cheeseburgers-with-onions\/","title":{"rendered":"Griddle cheeseburgers with onions"},"content":{"rendered":"<p>We made these on a small griddle we put on our gas grill outside. I think the griddle is key because it allows the fat rendered from the burger to fry the outside, and it is very hot but unlike cooking over flame won&#8217;t ignite and char the burger. Very key. Now I want a bigger griddle. Of course one could do this inside as well, but it would make the kitchen smell greasy.<\/p>\n<ul>\n<li>Loosely shape ~1\/4 lb of ground beef into balls without over-working the meat. The original recipe says 30% fat, but burgers made with 16 or 20% (?) were good.\u00a0Season with salt and pepper.<\/li>\n<li>Slice some onions into very thin slices.<\/li>\n<li>Heat a cast iron griddle until very hot (on the stove or the grill outside).<\/li>\n<li>Place balls of meat on the griddle for 30 seconds to 1 minute.<\/li>\n<li>Use a stout spatula to smash the balls into patties ~1\/3-1\/2 inch thick and cook for about 2 minutes.<\/li>\n<li>Gently press a handful of the thinly-sliced onions onto the burgers, then flip over so the onions are on the bottom. Cook for another 2 minutes.<\/li>\n<li>Top with cheddar cheese, cover, and cook for another 2-3 minutes.<\/li>\n<li>Serve on a tasty bun with your choice of condiments.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>We made these on a small griddle we put on our gas grill outside. I think the griddle is key because it allows the fat rendered from the burger to fry the outside, and it is very hot but unlike cooking over flame won&#8217;t ignite and char the burger. Very key. Now I want a [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[26,71],"class_list":["post-1069","post","type-post","status-publish","format-standard","hentry","category-recipes","tag-beef","tag-grilling"],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1069"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=1069"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1069\/revisions"}],"predecessor-version":[{"id":1070,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/1069\/revisions\/1070"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=1069"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=1069"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=1069"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}