Best 6 Bordertown Burgers With Spicy Onions Recipes

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In the realm of culinary delights, where flavors dance and taste buds rejoice, there exists a culinary masterpiece that tantalizes the senses and ignites the fire of culinary passion: Bordertown burgers with spicy onions. This gastronomic marvel is a symphony of bold flavors, a harmonious blend of juicy patties, smoky bacon, melted cheese, and a spicy onion topping that adds a fiery kick. Get ready to embark on a culinary journey as we delve into the art of crafting the perfect Bordertown burger, exploring the secrets behind its irresistible charm and providing you with a step-by-step guide to recreating this flavor sensation in your own kitchen.

Check out the recipes below so you can choose the best recipe for yourself!

SPICED BURGERS WITH CHILI ONION RINGS



Spiced Burgers with Chili Onion Rings image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

1 large poblano chile pepper
1 14-ounce bag frozen onion rings
Kosher salt and freshly ground pepper
2 teaspoons chili powder
1 teaspoon ground cumin
1/2 cup spicy ketchup
1 tablespoon chopped fresh cilantro
Grated zest and juice of 1 small lime
1 1/4 pounds lean ground beef
1 tablespoon vegetable oil
4 sesame hamburger buns, split and toasted
4 small romaine lettuce leaves

Steps:

  • Preheat the broiler. Put the poblano on a baking sheet and broil, turning, until charred in spots, about 8 minutes. Transfer to a plate and let cool. Reduce the oven temperature and bake the onion rings as the label directs. Season with salt, pepper and 1/4 teaspoon each chili powder and cumin.
  • Meanwhile, combine the ketchup, cilantro, a pinch of lime zest and half of the lime juice in a small bowl; add more lime juice and salt and pepper to taste. Refrigerate until ready to use.
  • Mix the ground beef, 1/2 teaspoon lime zest and the remaining 1 3/4 teaspoons chili powder and 3/4 teaspoon cumin in a large bowl with your hands until just combined. Form into four 3/4-inch-thick patties; season both sides with salt and pepper. Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes per side for medium rare.
  • Peel, stem and seed the broiled poblano; cut into strips. Place the burgers on the buns with the ketchup sauce, lettuce and poblano. Serve with the onion rings and the remaining ketchup sauce.

Nutrition Facts : Calories 620, Fat 28 grams, SaturatedFat 8 grams, Cholesterol 83 milligrams, Sodium 923 milligrams, Carbohydrate 57 grams, Fiber 4 grams, Protein 33 grams, Sugar 13 grams

GARLIC AND ONION BURGERS



Garlic and Onion Burgers image

This recipe makes very flavorful burgers. The secret is refrigerating the meat after adding the other ingredients. Use ground round or sirloin for the best results.

Provided by Jeff

Categories     Main Dish Recipes     Burger Recipes     100+ Hamburger Recipes

Yield 5

Number Of Ingredients 7

2 pounds ground beef
1 tablespoon Worcestershire sauce
3 cloves garlic, minced
½ cup minced onion
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Italian-style seasoning

Steps:

  • In a large bowl, mix together the beef, Worcestershire sauce, garlic, onion, salt, pepper and Italian seasoning. Refrigerate for 2 to 4 hours.
  • Preheat grill for high heat.
  • Form burgers into 1/2 inch thick patties. Lightly oil grate. Place burgers on grill. Cook for approximately 6 minutes, turning once.

Nutrition Facts : Calories 576.1 calories, Carbohydrate 3.1 g, Cholesterol 154.4 mg, Fat 48.3 g, Fiber 0.5 g, Protein 30.5 g, SaturatedFat 19.6 g, Sodium 623 mg, Sugar 1.1 g

BORDERTOWN BURGERS WITH SPICY ONIONS



Bordertown Burgers With Spicy Onions image

My adaptation of a recipe that came with a bottle of Tabasco Chipotle Pepper Sauce. Juicy and tender, this burger has a wonderful smoky, spicy flavor without being overpoweringly hot.

Provided by LizzieBug

Categories     Meat

Time 25m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon vegetable oil
1 large sweet onion, halved and thinly sliced
4 tablespoons chipotle hot sauce (I use Tabasco brand)
1 tablespoon Worcestershire sauce
1 1/2 lbs ground beef
1/4 cup cilantro, chopped
1 teaspoon salt
4 slices monterey jack pepper cheese
4 hamburger buns, toasted

Steps:

  • Heat the oil in a medium-size skillet over medium heat.
  • Add the onions and cook until golden brown (5-7 minutes), stirring often.
  • Add the Worcestershire sauce and 1 Tbsp of the chipotle sauce, stirring well to evenly coat the onions. Then remove the onions from the heat and keep warm.
  • Combine the ground beef, cilantro, salt, and 3 Tbsp of the chipotle sauce (Use 2 Tbsp for milder burgers) and shape into 4 burgers.
  • Grill over medium-high heat. (Approx. 4 minutes per side for medium-rare. 5 minutes per side for medium-well.).
  • Top each burger with a slice of pepper-jack cheese and grill until the cheese melts.
  • Place the burgers on toasted buns, and top with the spicy onions.
  • Add any burger toppings you're fond of. I like a little bit of horseradish mayo on my burgers.

OKLAHOMA ONION BURGERS



Oklahoma Onion Burgers image

Homer Davis and his son Ross invented what he called the Depression burger at the Hamburger Inn in El Reno, Okla., as a means to add inexpensive bulk to their burgers. Rather than toasting, the buns are steamed in onion-scented vapor. That the technique - cooking the patties smashed-style with a huge amount of thinly shaved onions and steaming the buns - and restaurant remain popular to this day is a testament to the burgers' deliciousness. If you prefer, you can take the cooking (and the accompanying lingering onion aroma) completely out of the house by heating the skillet or griddle directly over a very hot grill and cooking outdoors (see Tip).

Provided by J. Kenji López-Alt

Categories     dinner, sandwiches, main course

Time 30m

Yield 4 servings

Number Of Ingredients 6

1 pound ground beef, preferably 20 to 30 percent fat
Kosher salt and freshly ground black pepper
2 medium or 1 large yellow or white onion, sliced as thinly as possible, and on a mandoline for best results (8 to 10 ounces of sliced onion)
4 slices American cheese
4 soft, sturdy hamburger buns, such as King's Hawaiian rolls
Dill pickle chips and condiments, as desired

Steps:

  • Divide the beef: Line a 13-by-18-inch rimmed baking sheet with parchment paper. Divide the ground beef into 4 even balls. Working one ball at a time and using your hands, massage the meat until it is cohesive and tacky, about 15 seconds. Next, using clean hands, roll each into a smooth ball. Place the balls on the baking sheet, with 1 ball in the center of each quadrant. Refrigerate until ready to cook.
  • Shape the patties: Gently press each ball into a disk-shaped patty about 3 inches wide. Place the patties on a sheet pan or large plate, and season the tops with salt and pepper. Flip the patties, and top each with a large pile of sliced onions - as many as you can balance on top; they should resemble a large haystack. (It is important to not add salt to the onions at this point, as it will draw out excess moisture, which will inhibit searing.)
  • Heat the skillet or griddle: Heat a large (12-inch) cast-iron or carbon-steel skillet or griddle (see Tips) over an indoor burner set to high heat or on the grates of a hot outdoor grill for a few minutes until very hot; a drop of water should skitter around the surface. (If you don't have a pan skillet or griddle big enough, you can cook the burgers in batches.) Place 1 patty of beef in the center of one quadrant of the pan, with the onions on top (do not add any oil).
  • Smash the burgers: Using a very stiff spatula, press on the onions and beef to form a patty 4½- to 5-inches wide. As you smash, focus on the patty's edges so that the finished patty is slightly thicker in the center and smashed out as thinly as possible along the edges. Repeat with the remaining patties. Use the spatula to place any stray onions back on top of the burgers. Season the onions lightly with salt and pepper.
  • Cook the burgers: Allow patties to cook without moving until the edges are dark brown and crusty, 1 to 2 minutes. Holding the spatula upside down (so that the head of the spatula is angled down to increase leverage), scrape the edges of each patty off the pan, working around each patty to ensure that you don't leave any crispy edges behind. When the edges have all been loosened, turn the spatula back over (so you are holding it the standard way) and flip the patties onion side down. Use the spatula and tongs or a fork to tuck any stray onion slices mostly under the patties.
  • Steam the cheese and buns: Add a slice of cheese to each patty. Place the top half of each burger bun on top of the cheese, and place the bottom half of each bun on top of the top bun, split-side down. Cover the pan or griddle with a large domed lid, a large overturned saucepan or a clean folded dish towel. (To avoid a fire, make sure the edges of the dish towel do not hang over the skillet or griddle. If cooking on an outdoor grill, just close the lid.) Continue cooking until the onions are browned along the edges and the buns are steamed through, 1 to 2 minutes longer.
  • To serve, open the cover or lid. Remove the bottom burger bun halves to a serving platter. Add pickles and condiments as desired. (These burgers don't typically need condiments.) Lift each burger from the skillet with the spatula and transfer to the bottom bun. Serve immediately.

SMASH BURGERS WITH GRIDDLED ONIONS AND SPICY SPECIAL SAUCE



Smash Burgers with Griddled Onions and Spicy Special Sauce image

Smash burgers are an iconic staple of American diners, with their toasted buns and that mysteriously delicious special sauce. My version amps up the flavor of the special sauce with pickled jalapenos and adds a slight smoky, sweet flavor from griddled onions. The secret to the perfect smash burger is not overworking the meat so that it's tender and juicy but still gets a browned, salty crust with a hit of pepper and melty cheese draped over the top.

Provided by Rick Martinez

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 14

1/4 cup mayonnaise
1 to 2 pickled jalapenos, chopped
2 teaspoons pickled jalapeno brine
2 teaspoons Dijon, spicy brown or yellow mustard
1 small garlic clove, finely grated
1 pound ground beef chuck (20% fat)
1/2 pound ground beef brisket and/or short rib (20% fat)
4 tablespoons vegetable oil
1 large onion, halved and thinly sliced
1 large pinch sugar
Kosher salt and freshly ground black pepper
4 thin slices cheese such as Cheddar or Monterey jack
4 seeded hamburger buns or potato rolls, toasted
Lettuce and sliced tomatoes, for serving

Steps:

  • Whisk the mayonnaise, pickled jalapenos, brine, mustard and garlic together in a small bowl. Set aside until ready to serve.
  • Combine the chuck and brisket in a medium bowl and using 2 forks, "pull" the meat apart, breaking up any clumps and combining the two meats together. This will seem counterintuitive but it will blend the meats together without compacting them. Divide into 4 equal portions and form balls (about the size of tennis balls) being careful not to compact or overwork the meat -- do not form patties.
  • Heat 2 tablespoons of the oil in a large cast-iron skillet over medium-high heat. Add the onions and season with salt and pepper; cook, tossing occasionally, until golden browned, 6 to 8 minutes. Sprinkle with the sugar and toss until caramelized, about 1 minute. Transfer to a plate.
  • Increase the heat to high and heat the same skillet until very hot. Add the remaining oil (or 1 tablespoon oil, if working in batches), swirling to coat.
  • Working in batches if necessary, place balls in the skillet and smash flat with a metal spatula using the handle of a wooden spoon to press down on the spatula to form 4-inch patties (you want to see craggy edges). Season liberally with salt and pepper and cook, undisturbed, until the outer edges are brown, 1 to 2 minutes. Flip the patties, season with salt and pepper and top each patty with a slice of cheese. Cook until the cheese droops and the burgers are medium-rare, about 1 minute.
  • Serve the patties on the toasted buns with the spicy special sauce, griddled onions, lettuce and tomatoes.

GRINGO BURGERS WITH SPICY ONIONS



Gringo Burgers With Spicy Onions image

Found on a flier inside Tobasco's new flavor Chipotle Tabasco. Have not tried yet but have on my to make when the tomatoes and onions are ripe.

Provided by Shirl

Categories     Meat

Time 45m

Yield 4 patties, 4 serving(s)

Number Of Ingredients 11

1 tablespoon vegetable oil
1 large sweet onion, halved and thinly sliced
4 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
1 tablespoon Worcestershire sauce
1 1/2 lbs lean ground beef
1/4 cup cilantro, chopped
1/4 cup green onion, chopped
1 teaspoon salt
4 ounces monterey jack cheese, sliced
4 hamburger buns, toasted
mixed baby greens

Steps:

  • Heat oil in a large skillet over medium-high heat.
  • Add onion and cook for 5 mins, or until golden brown, stirring often.
  • Stir in 1 TBL Tabasco, Worcestershire sauce, mix well and remove from heat.
  • Combine ground beef, cilantro, green onion, salt and the remaining 3 TBL Tabasco, mix well and form into 4 patties.
  • Grill over medium-high heat to desired doneness, about 3 minutes per side for medium rare.
  • Top each burger with a slice of cheese and grill until cheese is just melted.
  • Place on toasted buns and top with the spicy onions and greens.
  • For those spicy challenged you can use the Chipotle Tabasco as you would ketcup.
  • I'm sure you could use plain Tabasco, but this Chipotle flavor is very nice.

Nutrition Facts : Calories 584, Fat 31.5, SaturatedFat 13.6, Cholesterol 137.3, Sodium 1194.2, Carbohydrate 26.7, Fiber 1.7, Sugar 5, Protein 46.1

Tips:

Choose High-Quality Ground Chuck for the Burgers: Select ground chuck with a fat content of around 20% for juicy and flavorful burgers. You can also use a blend of ground chuck and ground sirloin for a leaner option. Season the Burgers Generously: Don't be shy with the seasonings! A good combination of salt, pepper, garlic powder, onion powder, and paprika will give your burgers a delicious flavor. You can also add a touch of Worcestershire sauce or soy sauce for extra umami. Handle the Burger Meat Gently: Overworking the meat can make the burgers tough. Mix and shape the patties gently, and avoid pressing down on them too much. Form Evenly Sized Patties: To ensure even cooking, shape the burger patties into uniform thickness. This will help them cook evenly throughout. Create a Well in the Center of Each Patty: Use your thumb to create a slight indentation in the center of each patty. This will help prevent the burgers from puffing up in the middle as they cook. Cook the Burgers Over Medium-High Heat: Preheat your grill or skillet to medium-high heat before cooking the burgers. This will help sear the outside of the patties and lock in the juices. Flip the Burgers Only Once: Avoid flipping the burgers multiple times during cooking. Flip them only once, when the underside is nicely browned. Use a Meat Thermometer to Ensure Proper Doneness: To ensure that your burgers are cooked to your desired doneness, insert a meat thermometer into the thickest part of the patty. The internal temperature should be 145°F for medium-rare, 160°F for medium, and 170°F for well-done. Let the Burgers Rest Before Serving: After cooking, let the burgers rest for a few minutes before serving. This will allow the juices to redistribute throughout the patty, resulting in a more tender and flavorful burger.

Conclusion:

With these tips in mind, you'll be able to create delicious and juicy Bordertown Burgers with Spicy Onions that will satisfy your cravings. Experiment with different toppings and sides to find your favorite combinations. Enjoy your homemade burgers with friends and family, knowing that you've mastered the art of burger-making!

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