Michigan Burger

No ratings yet
Print Pin Add to Collection
Prep Time: 25 minutes
Cook Time: 20 minutes
Servings: 2
Calories: 5536kcal

Ingredients

Grilled michigan burger

  • 8 oz Ground beef
  • ½ TBSP Steak seasoning
  • ½ TBSP Worcestershire sauce
  • 1/2 cup Assorted olives chopped
  • ¼ cup Mayonnaise
  • 2 Hamburger buns lightly toasted

Onion Rings

  • 1 large Yellow Onion peeled and sliced whole into 1/2 inch round rings
  • 1 cup All-purpose flour
  • 4 TBSP Ketchup

Batter

  • 1.5 cups All-purpose flour
  • 1/2 cup Cornstarch
  • pinch Kosher salt
  • pinch Black Pepper
  • 2 tsp Baking Powder
  • 1/2 tsp Paprika
  • 4 cups Canola oil
  • 2 cups Light Beer use as needed (sub club soda)

Light Beer

  • 24 oz Light beer cold
US Customary - Metric

Instructions

  • Mix together the ground beef, steak seasoning, and Worcestershire sauce. Form into even patties. Transfer to a plate, cover with plastic wrap.
  • Make the olive sauce: Mix olives and mayonnaise for olive sauce, and allow to chill in the refrigerator until serving time.
  • Prep the batter: Combine flour, cornstarch, kosher salt, baking powder, paprika, and a few grinds of pepper in a large bowl then whisk to combine.
  • Heat a grill or grill pan over medium heat.
  • Lightly toast the buns in a toaster oven or briefly place flat side-down on the grill.
  • Cook the burger patties: Add the patties to the grill and cook on both sides, to your desired internal temperature using a thermometer (see below).
  • Compose the burger: Place patties on bottom buns, top with olive mixture, close burgers with top buns.
  • Toss the onion rings in flour and then dip into the batter (working in small batches if necessary). Working one at a time, pick up the onion ring and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with remaining rings until deep golden brown and crispy.
  • Serve: Enjoy your michigan burger with onion, and light beer.

Notes

Pro tip: Cooking burger patties chilled instead of at room temperature prevents the patties from falling apart as they cook.
Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 5536kcal | Carbohydrates: 199g | Protein: 43g | Fat: 500g | Saturated Fat: 46g | Polyunsaturated Fat: 141g | Monounsaturated Fat: 303g | Trans Fat: 3g | Cholesterol: 92mg | Sodium: 1777mg | Potassium: 914mg | Fiber: 8g | Sugar: 14g | Vitamin A: 583IU | Vitamin C: 8mg | Calcium: 422mg | Iron: 13mg

Michigan Burger

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 25 minutes
Cook Time 20 minutes
Servings 2
Calories 5536 kcal

Ingredients
 
 

Grilled michigan burger

  • 8 oz Ground beef
  • ½ TBSP Steak seasoning
  • ½ TBSP Worcestershire sauce
  • 1/2 cup Assorted olives chopped
  • ¼ cup Mayonnaise
  • 2 Hamburger buns lightly toasted

Onion Rings

  • 1 large Yellow Onion peeled and sliced whole into 1/2 inch round rings
  • 1 cup All-purpose flour
  • 4 TBSP Ketchup

Batter

  • 1.5 cups All-purpose flour
  • 1/2 cup Cornstarch
  • pinch Kosher salt
  • pinch Black Pepper
  • 2 tsp Baking Powder
  • 1/2 tsp Paprika
  • 4 cups Canola oil
  • 2 cups Light Beer use as needed (sub club soda)

Light Beer

  • 24 oz Light beer cold

Instructions
 

  • Mix together the ground beef, steak seasoning, and Worcestershire sauce. Form into even patties. Transfer to a plate, cover with plastic wrap.
  • Make the olive sauce: Mix olives and mayonnaise for olive sauce, and allow to chill in the refrigerator until serving time.
  • Prep the batter: Combine flour, cornstarch, kosher salt, baking powder, paprika, and a few grinds of pepper in a large bowl then whisk to combine.
  • Heat a grill or grill pan over medium heat.
  • Lightly toast the buns in a toaster oven or briefly place flat side-down on the grill.
  • Cook the burger patties: Add the patties to the grill and cook on both sides, to your desired internal temperature using a thermometer (see below).
  • Compose the burger: Place patties on bottom buns, top with olive mixture, close burgers with top buns.
  • Toss the onion rings in flour and then dip into the batter (working in small batches if necessary). Working one at a time, pick up the onion ring and allow excess batter to drip back into the bowl. Carefully lower it into the hot oil. Repeat with remaining rings until deep golden brown and crispy.
  • Serve: Enjoy your michigan burger with onion, and light beer.

Notes

Pro tip: Cooking burger patties chilled instead of at room temperature prevents the patties from falling apart as they cook.
Internal Temperatures:
Rare: 115 - 120°F (46 - 48°C)
Medium Rare: 125 - 130°F (51 - 54°C)
Medium: 135 - 140°F (57 - 60°C)
Medium Well: 145 - 150°F (62 - 65°C)
Well Done: 160°F (71°C)

Nutrition

Calories: 5536kcalCarbohydrates: 199gProtein: 43gFat: 500gSaturated Fat: 46gPolyunsaturated Fat: 141gMonounsaturated Fat: 303gTrans Fat: 3gCholesterol: 92mgSodium: 1777mgPotassium: 914mgFiber: 8gSugar: 14gVitamin A: 583IUVitamin C: 8mgCalcium: 422mgIron: 13mg
Tried this recipe?Let us know how it was!