Yield: 6-8

Ingredients:
Burgers
1 lb. ground sirloin (grass fed)
1 lb. ground chuck (grass fed)
3 teaspoons kosher salt
3 teaspoons ground pepper
1.5 teaspoons garlic powder
potato buns
sliced tomato
sliced pickles (a must)
Boston lettuce leaves
English cheddar

Caramelized onions
2 medium onions, diced
1 tablepoon butter (ghee)
1 tablespoon canola oil
1-2 tablespoons yellow mustard

Instructions:
Combine salt, pepper and garlic powder. Set aside. Heat your grill pan.

Burgers: Gently combine your two meats together. Don’t over mix the meat, if you do, your burgers will loose their tenderness. Make into 6-8 equal patties. Place on a sheet of wax paper and sprinkle one side of the burger with seasonings. Set in fridge while you make the onions.

Onions: Heat the oil and butter in a small skillet over medium heat. Add onions and cook until soft and translucent. Don’t brown them. Add a pinch of salt and pepper. Remove from the pan and add a few squirts of mustard. Set aside.

Spray grill pan with cooking spray. Place burgers, seasoned side down. Sprinkle tops of burgers with remaining seasonings. Grill for about 5-6 minutes, flip and then grill for about 4 minutes or until your desired doneness.

While the burgers are cooking, brush buns with a little melted butter and warm up in a preheated oven. They will get slightly toasted. Personally, I like to use ghee. Ghee is clarified butter and is used a lot in Indian cooking. You can find it at whole food.

- Recipe courtesy of Susan Salzman

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