- 1 lb ground beef, 80/20
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 2 tbsp parsley, chopped fine
- Ketchup, to preference
- 2 shallots, peeled and sliced lengthwise to about 1/8” thick
- 1 cup vegetable oil
- 4 hamburger buns (2 sets if you’re making double burgers)
- Fry the shallots first. Place the oil in a small saucepan. Add the shallots and place the pan on the stove over medium heat. Fry the shallots for about 15-20 minutes, stirring them gently during the process to make sure they cook evenly. They will darken fast towards the end, so make sure you pay attention. Remove from the oil and drain on paper towels, seasoning immediately with some salt.
- Prepare the griddle or skillet for cooking over high heat. The surface should be lightly smoking. Season the patty on one side and place it down on the flat top. Season the other side, and repeat for each burger. Cook for 2-3 minutes per side, flipping, until preferred doneness.
- Toast the buns in the drippings.
- Assemble the burgers and top with ketchup, parsley, and a generous portion of shallots.
This recipe is made for 4 burgers, considering 1/4 lb of beef per burger. Prepare the seasoning for 1 lb of meat.
- Prep Time: 5
- Cook Time: 10
- Category: Beef
- Method: Grilling
- Cuisine: Burgers
Keywords: Burgers, meatloaf, beef, ketchup, condiments