Creating the ultimate burger is a delightful journey where everyone seems to have a favorite recipe or a hidden trick up their sleeve. Perhaps you’ve spent hours talking over dinner with friends and family about their burger secrets—maybe someone swore by a splash of soy sauce for umami flavor or a spoonful of breadcrumbs for that perfect texture. Others might have raved about mixing in an egg for extra moisture or even blending in sour cream for a tangy twist. However, William Djuric, a veteran partner at the popular Burgerhead in New York City, offers a refreshing perspective that could revolutionize your burger game. In a recent conversation with Mashed, he proposes a surprisingly simple approach: when crafting the perfect burger patty, sometimes less really is more. His magic secret? A handful of chopped onions.
“I really believe that classic American-style burgers shine brightest when they’re kept simple,” Djuric shares. His go-to tip is to gently mix chopped onions into the burger meat itself or even press them into the surface of the patty before grilling. This method serves two wonderful purposes: first, those onions enhance the rich beefy flavor that we all crave, and second, they release moisture as they cook, adding a depth of flavor that keeps the patty juicy and delectable. Instead of drowning the meat in a myriad of sauces and spices, you’re unlocking its natural essence with this unassuming yet powerful addition.
That said, don’t think Djuric is saying you should ignore seasoning entirely. Far from it—he underscores the necessity of a good sprinkle of salt and pepper right as your patties touch the grill. This technique helps achieve that enviable crust on the outside while preserving the succulent interior. If you’re the type who feels adventurous, you can toss in some onion or garlic powder for an additional flavor boost. And if you’re feeling nostalgic for those steakhouse vibes, think about adding a hint of light brown sugar or celery salt. Djuric emphasizes that there are no hard and fast rules here—if you want some heat, why not throw in a dash of hot paprika? Cooking should be a personal expression, after all.
Now let’s talk convenience. We’ve all experienced those late-night burger cravings when the thought of heading to the grocery store feels like climbing a mountain. Djuric, with his experience, has some practical wisdom to share: you can prep ahead of time by freezing chopped onions, which can last for up to eight months. But what if you want to use those onions in your patties? No problem! Djuric gives it a thumbs up, recommending that you wrap them up tight before tossing them in the freezer. His preferred method? Individually wrap each patty in plastic wrap, or use parchment paper to separate them before encasing the entire stack in cling wrap. With this approach, when that burger craving strikes, you can easily grab a patty or two from your stash.
When it comes to thawing those delicious frozen beauties, Djuric advocates for a gentle touch. It’s best to move those patties from the freezer to the fridge the night before your cookout and let them thaw slowly. This method not only keeps the meat at a safe temperature but also indulges your taste buds by preserving that coveted juicy goodness we all long for.
In the wonderful world of burgers, simplicity truly reigns. With just a handful of good ingredients and a few thoughtful techniques, you can elevate your homemade burgers to a whole new level. So the next time you find yourself battling a burger craving or gearing up to host a backyard barbecue, remember William Djuric’s sage advice: sometimes, all it takes to transform your burger from ordinary to downright mouthwatering is a little chopped onion.
