[Serves 4]

INGREDIENTS

2 1/2 lbs certified Angus beef

4 slices of cheddar cheese

4 seedless hamburger buns

4 leaves of romaine lettuce, washed, dried and cut into 1/2” strips

[Fancy Sauce]

1/2 cup mayonnaise

1/4 cup ketchup

2 Tbsp dill relish

1 Tbsp lemon juice

METHOD

Whisk ingredients together.

[Crispy Onions]

1 large onion, sliced into 1/4-inch-thick pieces

Whole milk, as needed

1 1/2 cups all-purpose flour

1 tsp baking powder

2 tsp salt

Vegetable oil for deep frying

METHOD

Put onions in large bowl and cover with milk. Let soak for 30 minutes. Meanwhile in a large bowl, mix together the flour, baking powder and salt. Set aside.

In a large, wide heavy-bottomed pot, pour in oil to a depth of about 2 inches. Place over medium heat and heat to 400 °F (The oil must be heated to 400°F since the temperature drops oil to about 375°F when the onions are added).

Working in batches, transfer about 8 to 10 of the onions out of the milk and into the flour mixture. Make sure onions are coated with flour mixture. Using tongs, pull several of the onions out of the batter and let any excess flour fall back into the bowl.

Carefully add to the oil and fry, flipping once, until golden brown and crispy, about 2 to 3 minutes per batch. Using the tongs, transfer to a dry paper towel-lined baking sheet to drain. Repeat with the remaining onions.

Next, heat grill to medium-high heat. Shape meat into 4 (3/4-inch-thick) patties. Grill burger to desired doneness. Top with cheese; grill 1 minute or until melted. Meanwhile place buns, cut-sides down, on grill until buns are lightly toasted. Spread “fancy sauce” onto cut sides of buns; fill with cheeseburgers and top with romaine lettuce.