Ingredients Jump to Instructions ↓

  1. 1 1/2 pounds lean ground beef

  2. 2 teaspoons Baby Bam, or 2 teaspoons Emeril's Original Essence or Creole Seasoning, recipe follows

  3. 1/2 teaspoon salt

  4. 1/4 teaspoon ground black pepper

  5. 1 1/2 teaspoons vegetable oil

  6. 3/4 cup minced yellow onions

  7. 12 to 15 small square dinner rolls American cheese slices, optional topping Yellow mustard , optional topping Ketchup, optional topping Pickle relish, optional topping Sliced pickles, optional topping Shredded iceberg lettuce, optional topping Tomato slices, optional topping

Instructions Jump to Ingredients ↑

  1. Cover a baking sheet with aluminum foil or waxed paper and set aside. Place the meat in a large mixing bowl. Add the Baby Bam, salt, and pepper, and mix with your hands until all the ingredients are well incorporated. Form the meat into small, thin, square patties, 2 1/2 to 3 inches square, using 3 to 4 tablespoons of meat for each. Place on the baking sheet as they are formed. Preheat a large skillet over medium-high heat. Add the oil and when hot, add the minced onions, and cook, stirring, until just fragrant. Remove from heat. Preheat flat side of cast iron griddle . Coat lightly with oil. Place meat patties on hot griddle and cook for about 4 minutes. Using a spatula , turn the burgers over and place 1 tablespoon cooked onions on top of each patty . Place the top buns on the patties and cook on the second side for 2 to 3 minutes. (If desired, place the cheese on the patties before topping with the buns.) Arrange the bottom buns on a large platter. Top with desired condiments. Slide the burgers with their onions onto the bottom buns. Serve hot.


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