Ogres are like onions. They have layers. And unlike Donkey, I think everyone likes onions! But moving on from paraphrased Shrek quotes into the actual recipe.
I decided I wanted to make a combination of a Wisconsin butter style and mustard fried burger. It’s like if Steak and Shake and In-N-Out had a delicious little gator baby. If you didn’t know, a Wisconsin butter burger has caramelized onions on top and the buns are basically covered in butter. Caramelized onions are a true gift. The way basically just onions and butter come together to make caramelized onions is truly something else.
But the onions and butter weren’t enough. I had been craving a mustard fried In-N-Out burger and decided to add that wrinkle in too, which if you haven’t gotten that off their secret menu…you need to. The caramelized onions with some melty Havarti cheese is good, but the mustard fried burger takes your tastebuds to a new level. This burger is so simple yet so delicious. It really hit that glutenous satisfying feeling I was after.
Mwah chefs kiss.
Wisconsin Buttery Gator Burger
- 2 lbs ground gator 80 % gator 20% pork fat back blend
- 3 small yellow onions julienned
- 4 tbsp salted butter
- 1/4 tsp salt
- 1/4 tsp sugar
- hamburger buns brushed with butter and toasted
- cheese I used Havarti
- I ground my gator with straight pork fatback at a 80/20 mix.
- Preheat your grill to medium high heat. I used a cast iron grilling tray with the flat side up.
- Cook the caramelized onions while your grill preheats.
Caramelized Onions Instructions
- Heat a sauté pan to medium high and melt your butter in it. After the butter has melted place your onions in it.
- This process will take a while. Stir your onions occasionally (every couple of minutes). Enough to keep the onions from burning.
- Put in your salt and sugar after 10 minutes and turn the heat down to medium. Continue stirring every couple of minutes until caramelized. The entire process should take 30-40 minutes.
- Combine ground gator with onion powder, black pepper, and salt.
- Form into patties that fit your bun.
- Brush one side of the burger with mustard and place that side down on the grill, then brush the other remaining side with mustard.
- Cook for around 4-5 minutes before flipping and another 4-5 minutes after that. You are looking for an internal temperature of 165°F.
- For the last 1-2 minutes place your cheese on top of the burger to melt it.
- Place your burger patties on your toasted buns. Brush the tops of buns with butter if desired. Top patties with caramelized onions.
- Add any additional toppings if desired and ENJOY!