There are a million and one ways to prepare hamburgers. If you're looking for a burger with a little heat to it without the same old jalapenos or hot sauce added for flavor, here you go!
Thanks to King's Olive Oil Company for providing us with infused olive oils to add a subtle heat to both the burgers AND the sauteed onions.
For the burgers, I used the red cayenne chili oil. This EVOO is made by crushing 12 pounds of fresh, whole, ripe cayenne chilies for each gallon produced. The oil and chilies are fused together for two hours before decanting and filtering. (EXTREMELY HOT!!)
For the onions, I chose the baklouti green chili oil which is made by combining one pound of organic EVOO with 1.6 pounds of fresh, whole, green Baklouti chilies! The two ingredients are then crushed and mixed in the malaxer, fusing the fresh green pepper with the organic olive oil.
By using a small amount of each of the specialty oils, you could definitely taste the heat, but it was not overbearing. Remember how we have talked about "layers of flavor" you need to build while cooking a dish? This is exactly what happened here. Your taste buds will pick up on the varied flavors and they will thank you!
1 lb. ground chuck, divided into four burgers
1 T. red cayenne chili oil
1 large yellow onion, halved lengthwise and then thinly sliced
2 t. baklouti green chili oil
Buns and the usual hamburger topping suspects
Place a cast iron skillet over high heat for a minute or so. Add the red cayenne chili oil to the skillet. Carefully place burgers into the skillet and allow to sear for 30 seconds or so. Lower heat to medium.
The burgers will absorb some of the hot oil during the searing process. Allow the burgers to cook 3 - 4 minutes on each side, until cooked to an internal temp of 165 degrees.
In a small skillet, over medium heat, add the baklouti green chili oil. Add sliced onions and lightly salt and pepper. Saute stirring frequently until onions begin to soften and to caramelize.
Place on top of burgers and top with your favorite toppings.