Balkan Grilled Beef Burger

Ingredients

• ½ lb ground beef (80/20)
• ½ lb ground pork
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 3 tbsp red ajvar (roasted pepper spread)
• 1 whole large yellow onion
• 2 tbsp vegetable oil
• 2 whole white bread or burger buns
• ¼ cup fresh parsley
• 2 slices sliced tomato (optional)
• 4 slices sliced cucumber (optional)

Instructions

1. 1

   Remove 1 pound of ground beef and ground pork from the refrigerator and let sit for 5 minutes to come slightly closer to room temperature—this helps the meat bind better and cook more evenly. Prepare your grill or griddle by positioning the grates 4-5 inches above medium-high heat, or heat a 12-inch cast iron skillet over medium-high heat until it's just smoking.

2. 2

   Slice 1 large yellow onion into very thin rings, about 1/8-inch thick. Heat 2 tablespoons of vegetable oil in a 10-inch skillet over medium heat. When the oil shimmers, add all the onion rings in a single layer and sprinkle with a pinch of salt. Cook, stirring occasionally, for 8-10 minutes until the onions turn a deep golden brown and become crispy and caramelized. You should see the edges curl and blacken slightly. Transfer to a paper towel-lined plate.

3. 3

   In a large bowl, combine the 0.5 lb ground beef and 0.5 lb ground pork with 1 teaspoon of kosher salt and 0.5 teaspoon of freshly ground black pepper. Mix very gently with your hands for just 10-15 seconds until the salt is evenly distributed and the meat just begins to stick together—overworking the meat will make the patties tough and dense. Divide into 4 equal portions and gently shape each into a ball, then press into a thin patty about 0.5 inches thick and 4 inches wide. Make a small thumb indent in the center of each patty to prevent it from puffing up during cooking.

4. 4

   Place all 4 patties onto your preheated grill or skillet and resist the urge to move them—let them sit undisturbed for 3-4 minutes. You'll hear a loud sizzle and see the edges turn opaque and brown. Flip each patty once and cook for another 3-4 minutes on the second side until the internal temperature reaches 160°F on an instant-read thermometer. The patties should have a dark, caramelized crust on both sides.

5. 5

   Split the 2 bread buns or slices of white bread and lightly toast them on the grill for 1 minute, cut-side down, until they're warm and faintly golden—this prevents them from absorbing meat juices and becoming soggy.

6. 6

   Spread 1.5 tablespoons of red ajvar on the bottom half of each bun. Layer 2 warm patties on top of each, then pile a generous handful of the crispy golden onions over the meat. Sprinkle fresh parsley over the onions, add sliced tomato and cucumber if using, and cap with the top bun. Serve immediately while the patties are still hot and the bun is warm.

Tools you’ll need

• grill or griddle
• 12-inch cast iron skillet
• 10-inch skillet
• instant-read thermometer
• large mixing bowl
• paper towels
• chef's knife
• cutting board

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