Big Beefy Onion Burgers

Vidalia onions, provolone cheese, and dry onion soup mix provide big flavor to ground beef for a tasty grilled summer burger.

Big Beefy Onion Burger

Americans love their burgers. A 2022 study revealed that 58 percent of us will order a burger from a menu, totally 60 burgers per year. And now that grilling season is officially on, with July 4 just around the corner, I’m guessing burgers will be sizzling in backyards throughout the land.

While there’s nothing wrong with the classic American cheeseburger with cheddar, pickles, lettuce, and a favorite condiment, I’m partial to my Big Beef Onion Burgers inspired by what Mom used to give Dad to slap on the grill. She simply added dry onion soup mix to her burgers, but this version triples the funky onion flavor without taking over the beefy burger.

And because they are in season now, look for Vidalia onions. Georgia’s gift to grill masters everywhere, these onions are slightly flatter in shape have less sulfur and more sugar content.

Who else remembers the Wendy’s “Where’s the Beef” commercials? The catch phrase debuted in 1984 and was delivered by unknown actress Clara Peller as she, along with two other granny types, examined a puny hamburger by a fast-food competitor. The phrase made the late-night talk show rounds, was turned into a song by Nashville artist Coyote McCloud, and even permeated the 1984 presidential election.

I think there’s a place for the thin, crispy diner-style burgers, but sometimes, I just need a thick, beefy chew, and Big Beefy Onion Burgers fit the bill. You’ll need a bit of patience to cook down the onion, but it’s worth the extra effort. So, let’s get grilling!

To make my Big Beefy Onion Burgers, which yields four servings, you’ll need these ingredients:

• 1½ pounds ground chuck (80/20 fat content)

• 1 tablespoon dry onion soup mix

• 1 large Vidalia onion

• 1 teaspoon oil

• 2 teaspoons balsamic vinegar

• 4 slices provolone cheese

• 4 pretzel buns

• 1 teaspoon butter

• 1 teaspoon black pepper

Directions for Big Beefy Onion Burgers

Bring ground beef to room temperature. Grate a tablespoon of onion and cut remaining into slices.

In a skillet over medium heat, add oil and onion slices. Cook onion down until they turn very soft and are a deep brown color. This will take at least 30 minutes. When onions have cooked down, add balsamic vinegar. If you don’t have that in your pantry, Worcestershire sauce is a good substitute.

When you’re ready to mix the beef, break up meat into a large bowl. Add grated onion, dry onion soup mix and pepper. Gently combine using your hands. Form into 4 patties.

At this point, you can cook the patties on the stovetop using a grill or skillet. I grilled them outside but recommend using a skillet on the grill. This will prevent all the juicy goodness from dropping into the briquettes or charcoal. I grilled the first side of each patty 6 minutes then flipped the burgers (only flip once) until internal temperature reached 160 degrees F (per USDA guidelines).

Just before the burgers are finished, top each with a slice of cheese and allow to melt. When burgers are finished, take off grill, allowing juices to redistribute and rest for at least 5 minutes, 10 preferably.

While the grill/grates are hot, butter the inside of pretzel buns and place on grill for 2 to 3 minutes, just to create the char marks and toast the bread.

Now you can build this delicious, beefy burger! Place a patty on the bun bottom, top with cooked onions and close the lid. I didn’t add any condiments, but you do you. Serve with whatever summer side you like. Give these Big Beefy Onion Burgers a try and let me know what you think.

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If you like my onion burger, you'll love this next recipe!

Here’s another option for big, beefy flavor that’s great for the grill. Mom’s Mock Filet Mignon. Download the recipe now and you can enjoy her beefy dish this weekend.

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Classic Strawberry Shortcake Recipe

A sweet biscuit, luscious fresh strawberries, and mounds of whipped cream come together for this time-tested dessert.

Classic Strawberry Shortcake

I see you. It’s Memorial Day weekend and you’re getting ready to head to the lake or the beach. Maybe you’re hosting a cookout for family and staying home. Whatever your plans, you’re busy with little time to read a long recipe article. So, I’ll keep this “short.”

Because when it comes to a beginning of summer dessert, you have to do a Classic Strawberry Shortcake. You know the one; a sweet biscuit made with Bisquick baking mix. Forget those spongy cups from the supermarket. We’re going old school.

Quick (I promise) historical note; strawberry shortcake parties were a big deal in the 1800s. Staged to celebrate this most perfect spring fruit, even Mary Todd Lincoln held scads of shortcake parties in Washington, D.C. Cakes or cookies usually were served with the berries.

This month while visiting Tower Grove Farmers Market in St. Louis, many stands had strawberries, and I found some beauties from an Amish farm in southern Illinois (Yoder’s Produce). The berries were ripe, ruby red, and sweet, and I made them even better by macerating them in a bit of sugar and orange liqueur. The juice that resulted was divine, and that’s why I love the biscuit-style shortcakes because they won’t disintegrate like a sponge cake will under all those juicy berries. Let’s make it.

To make my Classic Strawberry Shortcakes, which yields six servings, you’ll need these ingredients:

• 4 cups berries

• ¼ cup sugar

• 2 teaspoons Triple Sec

• 2 1/3 cups Bisquick

• 2/3 cup milk

• 3 tablespoons sugar

• 3 tablespoons melter butter

• 1 teaspoon vanilla extract

• ½ cup whipping cream

• ½ teaspoon orange extract or zest from an orange

Look at these gems from Yoder's Produce Farm in Mount Vernon, Illinois.

Directions for Classic Strawberry Shortcakes

Preheat oven to 425 degrees F.

Clean berries and slice in half lengthwise and place in a bowl. Toss with ¼ cup sugar and Triple Sec. Chill for at least 30 minutes (an hour is preferred).

For the shortcakes, mix Bisquick, milk, sugar, melted butter, and vanilla in a large bowl. I just stirred until combined with a wooden spoon.

Drop six spoonsful on to a baking sheet lined with parchment. Bake for 15 minutes or until golden. Cool on a wire rack.

To serve, whip the cream and orange extract in a cold glass bowl using a hand mixer until soft peaks form. Cut a biscuit in half and spoon berries with juice over bottom. “Close the lid” and top with whipped cream.

That’s it! We’re done, now go do your Memorial Day thing, and if you’re traveling, stay safe out there! Happy beginning of summer, friends!

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About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.

Rhubarb and Cherry Buckle

A classic coffee cake gets a fruity update with spring rhubarb and sweet, red cherries.

Rhubarb and Cherry Buckle

Of all the spring fruits and vegetables available to us, I wonder if rhubarb is the wallflower of the group? Whenever I’m in the checkout lane, I see people with boxes of strawberries or maybe some spring greens, but nobody is carrying rhubarb to their cars.

Am I weird to get tickled when I spot beautiful pink stalks of rhubarb in the market? Oh, what can I do with these beauties that I found at The Summit market in Kirkwood, Missouri? Should I go with the classic strawberry-rhubarb pie or try a new savory dish? I decided to update an old-fashioned cake with this misunderstood culinary ingredient and made a wonderful Rhubarb and Cherry Buckle.

Even if you’re a novice baker, making a buckle is within your wheelhouse. A buckle simply is a cake baked with fruit. They’re called “buckles” because the streusel topping often causes the top of the cake to fall in the middle. It’s a dense, moist cake that’s perfect any time of day, whether it’s enjoyed with your morning coffee (like I did last week) or to cap off an evening meal (OK, like I did last week, too).

Historically, I think buckles get confused with cobblers and crisps, but I see these as separate desserts, although all feature luscious fruit. Cobblers have dough dotted over the fruit (resembling a cobblestone street) and fruit crisps have a streusel topping that includes flour and oats.

Buckles, as far as I can tell, are an old New England dessert that date to the 1700s. The most traditional of buckles feature blueberries, for which New England is well known. It’s delightful to take a bite of this cake and experience a burst of fresh fruit in your mouth! Blackberries would be wonderful in a buckle, as would strawberries. But I wanted to feature seasonal rhubarb and pair it with sweet, red frozen cherries. Raspberries could also be a good pairing with rhubarb.

While not a fruit, rhubarb often is used in pies, cakes, muffins, and other desserts. A rhubarb simple syrup is a fantastic base for a cocktail, too. A member of the Polygonaceae family, rhubarb is more closely related to buckwheat than celery.

To make my Rhubarb and Cherry Buckle, which yields eight servings, you’ll need these ingredients:

• 2 stalks fresh rhubarb

• 1½ cups frozen cherries, thawed

• 2 ounces butter

• ¾ cup sugar

• 1/3 cup milk

• 1 egg

• 2 cups flour

• 1 tsp lemon zest

• 1 teaspoon vanilla

• 1 teaspoon baking powder

• ½ teaspoon salt

• ½ teaspoon nutmeg

For the streusel topping, you’ll need:

• 1/3 cup flour

• 2 ounces cold butter

• ½ cup brown sugar

Directions for Rhubarb and Cherry Buckle

Preheat oven to 375 degrees F.

Wash rhubarb and cut lengthwise in half. Chop the vegetable into bite-size pieces and place in a medium saucepan. Sprinkle 2 tablespoons sugar over rhubarb and simmer until vegetable starts to soften but still retains its shape. Drain but save the liquid for other use if desired.

To make the cake, combine flour, baking powder, salt, and nutmeg in a small bowl. Set aside.

Cream the remaining sugar with room-temperature butter. Add egg and beat one minute. Add half the dry mixture, then milk, and remaining flour mixture.

Add vanilla and lemon zest. If you don’t have a fresh lemon, use ½ teaspoon lemon extract.

Fold in the rhubarb and drained cherries. Pour into buttered 9-inch round cake pan. Save the cherry juice if you’d like to use later. I mixed one part juice with two parts sparkling water for a refreshing drink I enjoyed while the buckle was in the oven.

To make the streusel, combine the brown sugar, flour, and cold butter that’s been cut into small cubes. Work the mixture with a pastry cutter (or use your hands) until it’s combined, and the butter is about the size of peas.

Sprinkle the topping over the cake batter. Bake 35 to 40 minutes or until a toothpick comes out clean.

You can serve a slice of Rhubarb and Cherry Buckle with a scoop of ice cream or top with whipped cream. What a wonderful spring treat!

Can buckle be frozen?

Yes! I froze about half the cake to enjoy later (which showed amazing restraint on my part.) Slice the cake into desired servings and wrap in parchment paper. Place each slice into a zip-top bag and freeze for up to four weeks.

I hope you’ll bake yourself a buckle soon, whether it’s with rhubarb and cherries or some spring or summer berries. Our colonists certainly knew what they were doing, and I salute their creativity!

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Another classic dessert for you that incorporates rhubarb

Here’s another twist on an old-fashioned cake. Rhubarb and Pineapple Upside-Down Cake is a good balance between tart rhubarb and sweet pineapple. So good!

About the blog

Three Women in the Kitchen is an award-winning food blog offering today’s home cooks comforting, hearty recipes with a personal touch. The website also pays tribute to Deborah’s mother, Katie Reinhardt, and paternal grandmother, Dorothy Reinhardt (the “three women” in the kitchen). Whether you’re an experienced or a novice cook, you’ll find inspiration here to feed your families and warm your heart. Subscribe today so you won’t miss a single delicious detail.