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RECIPE

Sweet Onion Burgers and Vinegar Oven Fries

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.

Ingredients

For the fries:

  • 2 tablespoons plus 2 teaspoons white vinegar, divided
  • 3 Russet potatoes, peeled
  • Cooking spray
  • Fine sea salt or kosher salt

For the onions:

  • 2 tablespoons butter
  • 2 large onions, quartered, peeled and thinly sliced
  • 1 large bay leaf
  • Salt
  • White pepper and finely ground black pepper
  • 1/2 cup sour cream
  • 1/4 cup ketchup
  • 3 tablespoons pickle relish, such as Wickles
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon safflower, vegetable or canola oil
  • 1 1/2 pounds 80% lean ground beef
  • 8 slices sharp American cheese, such as Cooper, mild cheddar or Swiss
  • 4 potato burger rolls
  • Chopped iceberg or gem Romaine lettuce
  • Bread-and-butter pickle slices

Preparation

Preheat oven to 425°F.

Place 2 tablespoons vinegar and about 3 cups water in a bowl. Cut the peeled potatoes first into planks then into thin fries. Add fries to vinegar bath and soak 20 minutes.

Drain fries and dry, then spread them out on a large baking sheet in a single layer. Sprinkle fries with remaining 2 teaspoons vinegar and spray with cooking spray. Season with salt and roast 20 minutes; turn fries over and roast 20 more minutes. Remove from oven and salt to taste.

While the fries are cooking, in a skillet over medium heat, melt butter for the onions. Add onions and bay, and season with salt and both peppers. Cook onions 15-20 minutes until very soft and light caramel in color. Add 1 cup of water and cook 10 minutes longer until onions are a deep caramel color and the water has been absorbed.

In a bowl, combine sour cream, ketchup, relish and Worcestershire sauce.

Heat a cast-iron skillet over medium-high to high heat with oil, 1 turn of the pan. Divide the meat into four portions and loosely roll each portion into a ball. Add balls to the hot pan and smash them into patties with a metal burger spatula. Season with salt and pepper, and cook 3 minutes then flip and top each patty with 2 slices of cheese. Cook burgers 2-3 minutes more, tenting with foil to melt the cheese.

To build the burgers, slather sauce on the bun bottoms and top with lettuce, pickles, a burger patty and some sweet onions. Set bun tops in place and serve.

Rachael Ray