The Sunday Dinner Table: Katie Lee Biegel’s Animal Style Burgers

At The Sunday Paper, we want to inspire you to gather at your tables—virtually or in-person—and open your hearts and minds with the help of our Meaningful Conversation Starter and featured recipe.

Meet Our Chef: Katie Lee Biegel

Learn about her mission: Cooking has always been a way of life for cookbook author and chef, Katie Lee Biegel. She’s long been lauded for her approachable, beautiful dishes and her popular cookbooks. Katie Lee is also the co-host of Food Network’s The Kitchen, and can been seen as a cooking judge and guest contributor on other various TV series. Here, she shares a recipe from her latest book, It’s Not Complicated, that is perfect for the 4th of July.

Get her recipe: Animal-Style Burgers

Get our Conversation Starter: What is your wish for America on its birthday?

Animal Style Burgers

Makes 4 burgers.

Ingredients:

1 onion, 1⁄2 grated, 1⁄2 thinly sliced
1 clove garlic, grated
1 large egg
1 teaspoon kosher salt
1⁄4 teaspoon freshly ground black pepper
1 pound (455 g) ground beef (80% lean)
1 tablespoon unsalted butter
3 tablespoons yellow mustard
8 slices American cheese
Special Sauce (recipe follows)
4 potato buns, buttered and lightly toasted
Iceberg lettuce
Sliced tomato
Pickles

Spray a baking sheet with nonstick cooking spray. In a medium bowl, whisk together the grated onion, garlic, egg, salt, and pepper. Add the ground beef and use your hands to gently mix until combined. Divide the mixture evenly into four portions, then divide each into two, to give you eight total. Form each into a thin patty and place on the prepared baking sheet. The mixture will be wet and a bit sticky. Refrigerate for 20 minutes.

Heat a griddle or large cast-iron skillet over medium-high heat. Add the butter and sliced onion and cook, stirring every so often, until the onion slices have a nice sear to them, 4 to 5 minutes. Set aside.

Wipe the griddle clean and return to medium-high heat. Put the patties on the griddle, working in batches if necessary. Spoon about 1 teaspoon mustard (or squeeze directly from the bottle) onto the top raw side of each patty. Cook for about 3 minutes, then flip and cook for an additional 3 minutes. Top each with a slice of American cheese.

Spread some Special Sauce on each bottom bun, then add lettuce, one patty, some onions, a second patty, tomatoes, pickles, more sauce, and a top bun. Serve.

Special Sauce

1⁄2 cup (120 ml) mayonnaise
3 tablespoons yellow mustard
2 tablespoons sweet relish
1 tablespoon ketchup
1 tablespoon apple cider vinegar
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika

Combine all the ingredients in a medium bowl and whisk until well blended.

Reprinted from It’s Not Complicated by Katie Lee Biegel with permission.